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Pizza

rdcollum
rdcollum Posts: 6
in EggHead Forum
Newbie here. What is best way(technique) to cook pizza. I have the platesetter and pizza stone. What temp and how long also?
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Comments

  • MO_Eggin
    MO_Eggin Posts: 284
    You'll get lots of opinions on pizza set up.  My preference is platesetter legs up, standard grid on the platesetter, pizza stone on the grid.  Temperature depends in part on your dough, but for non-deep dish the general range is 500-600.  Be careful when opening the dome at those temperatures.
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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  • Skiddymarker
    Skiddymarker Posts: 8,523
    edited May 2014
    Welcome! 
    @Mo_Eggin has some good advice. If you can raise the grid above the felt line, a stable hot egg dome will act like a broiler to help do the toppings. Keep the toppings to a minimum for the first try until you see how your crust cooks. The most common complaint I've noticed is folks complaining that their crust is toast, but the cheese hasn't melted or browned, too much topping.

    Use parchment paper to help load the pie onto the hot stone, after three or four minutes, rotate the pie and slide the paper out if you want. Usual cook time is 6-10 minutes. Keep the DFMT off and look in the top vent to see how the toppings are doing. 

    Good Luck!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • saluki2007
    saluki2007 Posts: 6,354
    +1 for what Skiddymarker said.  Another good tip is to let the egg settle in at your desired temp at least 35 min.  Can be longer depending on type of coal you are using.  If you do not let it burn off the VOCs, your crust will have a very smokey (awful) taste.
    Large and Small BGE
    Central, IL

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  • Carolina Q
    Carolina Q Posts: 14,831
    Skiddymarker said:
    Keep the DFMT off and look in the top vent to see how the toppings are doing. 
    I do that too, but be careful! Welcome!

    Hot...
    image

    Hotter...
    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • KenfromMI
    KenfromMI Posts: 742
    I did two pizza cooks being a new egg owner and they all turned out perfect. Multiple pizzas each day and no failures or burning of any of them. Plate setter legs up, pizza stone directly on grate. 550 degrees dome temperature. Open the lid after exactly 10 minutes on a timer and perfect pizza every time. I've never made pizzas so good or so easy using any technique in the past as good as these. 
    Dearborn MI
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  • eggLaTech
    eggLaTech Posts: 28
    @Carolina Q‌ did you get to roast any marshmellows? (Would recommend an EXTRA long roasting stick!! :-O )
    Baton Rouge, La - I'm going to quit procrastinating.......starting tomorrow.
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  • grege345
    grege345 Posts: 3,515
    @KenfromMI‌ that looks amazing
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • KenfromMI
    KenfromMI Posts: 742
    Grege, thats pizza sauce, provolone and mozzerella. I topped it with sun dried tomatoes, roasted red pepper/cheese sauce and fresh basil. Thats my signature pie now. I'm calling it "The Ken" LOL 
    Dearborn MI
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited May 2014
    eggLaTech said:
    @Carolina Q‌ did you get to roast any marshmellows? (Would recommend an EXTRA long roasting stick!! :-O )
    Not me. The blue one is fishlessman's 1200° pizza cook. I don't recall who took the other pic, but he's a member here. EDIT... the  other pic was taken by Hotrodden.

    I have had mine to 900°, but not after dark. :)

    image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • eggLaTech
    eggLaTech Posts: 28
    1200* pizza cook? That is what you'd call instant pie!!! 900...wow. got mine to 700 when I went inside to prep some meat and the temp took off on me.
    Baton Rouge, La - I'm going to quit procrastinating.......starting tomorrow.
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  • Miked125
    Miked125 Posts: 481
    I usually do 600-650f for six to 7 minutes. Everyone is different.... Use parchment paper underneath so you can move it easy!
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  • Skiddymarker
    Skiddymarker Posts: 8,523
    @Carolina_Q - most beautiful thing there is, an egg in full after burn..... Great pic from  @fishlessman...
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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