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tybishtybish Posts: 61
edited September 2012 in EggHead Forum
I keep failing at pizza making. I just want the perfect pizza!! Lol


  • Details. What's happening?
    Mark Annville, PA
  • I'm getting good at burning the crust before getting the rest of the pizza done
  • Don't pre-heat your stone as long.
  • What are you using for dough? I used to burn store bought dough every time. Now I make my own dough and haven't looked back.
    Mark Annville, PA
  • SkiddymarkerSkiddymarker Posts: 8,347
    edited September 2012
    Here is a hint that worked for me, plate setter legs down, get your egg to about 500-525F, stabilized. Drop your stone on the setter and wait 15 minutes, temp will go down, but should be back up within 15 minutes. Throw on your pizza. (assume the stone allows at least 1" all around for air) If the crust is still "too cooked" (nice way of saying burned) try 10 minutes before putting on the stone. 
    Try any keep the same amount of toppings, just change one thing at a time otherwise as my Dad used to say you are chasing a fart in a wind storm...
    As you get the hang of it, you can raise the pie into the dome, change the topping quantity etc....

    Good luck
    Delta B.C. - Move over coffee, this is job for alcohol!
  • I also use plumbing tees on top of my plate setter between the stone and plate setter.
    Mark Annville, PA
  • CanuggheadCanugghead Posts: 6,191
    you are chasing a fart in a wind storm...
    love it
  • Yeah I just started making my own dough as well. Well if at first you don't succeed drink more beer and try try again!
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