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made some pizza on the egg
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Alligator
Posts: 35
Have a large BGE, here is the setup:
Roughly 4-5 minutes on the stone for each one. Each pizza took a little longer as the temp went down slightly with each pizza.
platesetter legs down, a few 1" thick half-bricks as spacers, and then the pizza stone
filled up the firebox with a combo of royal oak and full circle lump
lit the charcoal using a paper towel with some olive oil on it
the egg got up to about 850 and I let it heat for about 45 minutes
When the pizza went on the dome was down to about 700
Did three pizza's in all but did not take pictures of all of them. Turned out pretty good.
Roughly 4-5 minutes on the stone for each one. Each pizza took a little longer as the temp went down slightly with each pizza.
Comments
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You got a really good rise on the crust. Anything special about the dough? or is the the ultra high temp?
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Looks good Are the firebricks needed?
Alligator is using the firebricks to create an "air barrier" between the platesetter and the pizza stone to reduce the radiant heating of platesetter from overheating the stone
Steve
Caledon, ON
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Looks good
Little Steven is right, I am using it as a barrier between the platesetter and stone. Most people use the green "feet" that come with the green egg as a spacer. I bought mine as a used demo egg and they were missing, so I bought some cheap bricks to use as spacers. This forms a barrier and also gets the pizza stone a little closer to the dome. The top of the pizza cooks better near the dome.
Are the firebricks needed?Previously I tried to cook with the placesetter legs up with the pizza stone on top of the legs. (no spacers) The bottom was starting to burn but the top was not all the way cooked yet. -
I use copper plumbing tees. If you have access to a tile saw you might want to cut the bricks down to 1" or so pieces.
Steve
Caledon, ON
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You got a really good rise on the crust. Anything special about the dough? or is the the ultra high temp?
High heat is one of the main ingredients for a good rise on the crust. Also high hydration of the dough will help give you the good rise, as the water turning into steam suddenly creates the rise. I think I used 6 cups of king arthur bread flower and 3.5 cups of water. (plus salt and active dry yeast) I made this pizza before I bought a food scale so it was not precise.I let the dough ferment in the fridge for between 48-72 hours. -
Thanks for the dough info - similar to how I do my doughs. Also interesting on the problems you had with burning the crust on the legs up setup. I will be trying an Egg pizza soon.
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I forgot to mention.. also don't use a rolling pin to completely flatten it out. It won't rise as good if you mash it down. I don't even touch the rims as much as I can help it. I only stretch out the middle by hand.
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