Pizza pie

Nick2cd · September 2013

Pretty traditional pie. Homemade dough. Cooked between 500-550 on dome thermo.

SMITTYtheSMOKER · September 2013

Nice work, pies look tasty.

Black_Badger · September 2013

That does look good. You keep them on parchment the whole time ?

EggNorth · September 2013

Nice looking pies, now I have to make pizza soon.

Nick2cd · September 2013

Black_Badger said:
That does look good. You keep them on parchment the whole time ?

Yep. It makes the transfer from peel to stone much easier. No messy cornmeal all over the place. And it helps in producing a beautiful crust.

BigWings · September 2013

I agree, parchment paper has saved pizza night at my place. I just couldn't make it work with cornmeal.

RRP · September 2013

Black_Badger said:

That does look good. You keep them on parchment the whole time ?

I always build my sticky dough pizzas on parchment paper and then trim the paper back to about 1/2" except I leave a good size ear on one side. I place that raw pizza on my hot stone with the ear protected by a leg of my plate sitter. About 10 minutes into the bake I grab the ear and my metal peel and pull out the parchment paper so the crust can brown up a bit. Works for me!

Pizza pie

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