Pizza help please

Unknown · July 2005

I tried making my first BGE pizza last night... while not quite as much fun as the 'I Love Lucy' episode posted a few weeks, I did manage to get in a pretty good mess. [p]My question is - how the heck are you supposed to get the pizza from the preparation area onto the stone without it falling apart? Do you all have those wooden pizza paddles that Spin had on the BGE video? And if so, do you prepare the pizza directly on the paddle?[p]I'm also a bit confused about time and temp. The recipe I used from the forum said 30/40 minutes at 400, but on BGE video, Spin said 6 minutes and didn't specify a temp. Any thoughts?[p]Finally, does anyone know if it's OK to put the pizza stone in the dishwasher? Mine came with no instructions or packaging at all.[p]Thanks a lot in advance,
Jill

Bordello · July 2005

Rooster Roaster,
While waiting for others to chime in try this, it might help.[p]Good Luck
New Bob
Still a pizza virgin
[ul][li]The Naked Whiz's pizza link[/ul]

kilo · July 2005

Rooster Roaster,
1. I do use paddles, mine are aluminum. I put corn starch on the paddle and then make the pizza right on it. It will then slide off onto the stone.
2. I have tried different times and temps (I am by no means an expert) but it seems for a relatively thin crust about 450 -500 dome for about 10 min. works.
3. Never put a stone in the diswasher. You don't even use soap when cleaning, Just run water over it and use some type of scrapper to clean it. I use an old credit card. If you use soap at all it will be absorbed into the stone and will give you a soap taste with your food.[p]I hope this helps!

Citizen Q · July 2005

Rooster Roaster,
A pizza peel is essential, either prep directly on a well floured peel or on a well floured work surface to allow the peel to slide under the pie.[p]The time and temp depends on the type of dough, if you are using a traditional rising crust dough with heavy sauce and cheese, the ideal temp is 500-550 for 8-12 minutes up to 15 with a lot of toppings. Thinner crust Neapolitan style with thin sauce and light cheese & toppings cook at 700+ for 5-6 minutes. [p]Elevate your stone to a level even with or just slightly above the rim of your Egg with either a plate setter or by setting a couple of firebicks on their sides, this will allow greater airflow to attain higher temps and make for much easier handling of the pie with the peel. [p]Leave the stone on the Egg till it cools completely, it should be fairly clean, any cheese or grease can be cleaned by hand with hot water, a stiff brush and mild soap. I'd be leary of harsh dishwasher detergents, they might flavor the stone.[p]Cheers,
C~Q

fishlessman · July 2005

Rooster Roaster,
i have a generic wooden peel. when i first got it i had to put cornmeal on the board to get the pizza to slide. get every thing ready ahead of time so that the pizza is assembled fast and put right onto the grill to avoid it sticking. as the board was used and pizza was cut right on the peel, the scratches seemed to help the pizza slide better. i only use a little flour on it now. as for times, i never make the same pizza or dough and am always experimenting so i wing it on times and temps. i also like a good pan pizza and deep dish pizza so i dont always use a peel to make the pizza.

Smoked Signals · July 2005

Rooster Roaster,
I make mine on the back of a standard cookie sheet with alot of corn meal or parchment paper between the dough and the sheet. The pizza slides off the back side of the sheet onto the stone just fine. Eventually I will get a peel.[p]A side note ... I don't put my platesetter in the egg until about 4 minutes before the pizza goes on. If the stone is too hot, it might crack with the temperature shock or it will burn your crust before the toppings are hot or melted. [p]Temp for me is about 500.

Unknown · July 2005

Everyone,
Thanks so much. This really is the most helpful list I've ever seen! [p]:-)[p]PS - one more thing: where do you buy a pizza peel from? What sort of store? I'm in Toronto if anyone has specifics.[p]Jill

The Naked Whiz · July 2005

Rooster Roaster,
You can make your own (See the "Build A Peel" link on my website) or you can find them at any restaurant supply house. Good luck!
TNW
[ul][li]Make Your Own Peel (LINK)[/ul]

Unknown · July 2005

I use two wooden peels. I use corn meal on the peel to keep it from sticking. When my dough is ready I put it on the peel and build the pie. Just before putting on the cooker I turn it a little on the peel to break it loose and help it slide. Using a little jerking motion I can slide it onto the stone. I use about 550 degrees 8-10 minutes or so. I never wash my stone, I just scrape it after it cools off. High temps cremate everything.

Unknown · July 2005

Rooster Roaster,
I got mine from a restaurant supply store. Mine is metal (not wooden) since that is all that they had but I think that it might be a little easier to clean than the wooden ones.[p]Either way it cost me about $8.00 (American) and I use it for more than just pizzas. Pork butts that are about to fall apart are the first thing that comes to mind. I have also used it to fecth piping hot briskets and other large cuts of meats.[p]Brews,
Matt.

kilo · July 2005

Rooster Roaster,
I stated earlier I use corn starch where I meant corn meal. Sorry! Here is where I bought my peel. I prefer the aluminum ones and I got two of them for making multiple pizzas on both the Large and small egg.[p]http://fantes.com/pizza.htm#peel

Unknown · July 2005

Thanks!! I keep bookmarking your website and then forgetting to look there. I'd better just make it my home page... :-)[p]Jill

Charles in SC · July 2005

Rooster Roaster,
I have an aluminum pizza "peel" scoop thing with a long handle. I did not get it to handle pizzas with though I do that now and then. What I bought it for was to get whole shoulders off the cooker with. When I cook them they kind of fall apart when you try to lift them if you are not careful. A shoulder can weigh 15+ pounds. I found out later this thing worked on pizzas too.

BigAL · July 2005

Smoked Signals,
10-4 on the parchment paper. We (wife) makes the pie on an aluminum cookie pan on a sheet of parchment then I slide the works including paper onto the stone. I find it best to use the stone directly on the grate. I cook at 500-550 for 6 to 8 minutes. Our first was a mess too as it stuck to the aluminum...GREAT tasting Pizza..

Pizza help please

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