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First time try at PIZZA

CTegger427
CTegger427 Posts: 29
in EggHead Forum
This was my first try making a margherita pizza for mom for mothers day. It was a big hit! Besides the mozzarella cheese running wherever it wanted to it came out fairly well!


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Comments

  • IPASooner
    IPASooner Posts: 208
    Wow, looks great! Did you put the pizza stone right on the plate setter? What temp and for how long did you cook it?
    LBGE

    Marblehead, MA
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  • CTegger427
    CTegger427 Posts: 29
    Thank you! I did put the pizza stone right on the plate setter! I cooked it at 700 degrees for about 8 minutes
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  • IPASooner
    IPASooner Posts: 208
    Thanks @CTegger427
    LBGE

    Marblehead, MA
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  • WeberWho
    WeberWho Posts: 11,324
    edited May 2015
    The za looks great!  For future pizza cooks you might want to add an air gap in between the pizza stone and the plate setter.  This can be done with washers, nuts, egg feet, etc. The air gap will help give the top of the pizza a chance to catch of with the bottom of the pizza. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Ladeback69
    Ladeback69 Posts: 4,483
    CTegger427 said:
    Thank you! I did put the pizza stone right on the plate setter! I cooked it at 700 degrees for about 8 minutes

    Looks good.  I burned my first pizza doing this method at 600 then raised it to get air under it like @WeberWho? said.  If you continue this method keep a close eye on it.  I like 450 to 500 now for 8 minutes with a turn in the middle.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • CTegger427
    CTegger427 Posts: 29
    WeberWho? said:
    The za looks great!  For future pizza cooks you might want to add an air gap in between the pizza stone and the plate setter.  This can be done with washers, nuts, egg feet, etc. The air gap will help give the top of the pizza a chance to catch of with the bottom of the pizza. 
    How big of an air gap do you recommend between the plate setter and the pizza stone? @WeberWho? 
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  • DieselkW
    DieselkW Posts: 909
    You can just ball up 3 or 4 sheets of foil to rest the stone on, the point is to keep the pizza bottom from exposure to plate setter temperatures.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Ladeback69
    Ladeback69 Posts: 4,483
    DieselkW said:
    You can just ball up 3 or 4 sheets of foil to rest the stone on, the point is to keep the pizza bottom from exposure to plate setter temperatures.
    This works, but I just use my raised grid I made with a smaller grid and 3.5" SS lag blots, nuts and washers. It doesn't take much an 1" or more at least.  @CTegger427 I did what you did and burned my first two pizzas in 8 minutes, but they weren't down at 6 minutes either.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • WeberWho
    WeberWho Posts: 11,324
    @CTegger427 1/2" or more would be sufficient enough of an air gap.    
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • CTegger427
    CTegger427 Posts: 29
    Ok guys thank you!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Your pie looks great!

    There are all sorts of ways to raise the stone. I like it about 4" up. Couple of bricks would work. I use an early version of the mini woo plus three terra cotta planter feet... or used to anyway. Now I just use my oven. :lol: 

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

    Michael 
    Central Connecticut 

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