Pizza is getting better.

ryantt · July 2015

Well tonight the wife and child wanted pizza. No way will I allow take out, when we have an egg. Well tonight I think I finally stepped up my pizza game. Used the plate setter legs down, XL grate then pavers wrapped in heavy duty foil then a 22.5 in rack out of my UDS then my glazed stone. Let everything get to temp then held it there do about 45 min to let the stone get "hot". Worked out much better bottom cooked beautifully and the toppings got a nice bit of char and melted cheese.

The question is the bricks had it 4.25 inches above the gasket is this enough or should I go a little higher. Thanks in advance for the advice.

Grillmagic · July 2015

Looks like you are on your way, nice job!

Ladeback69 · July 2015

Nicely done.

ryantt · July 2015

Thanks @Ladeback69 and @Grillmagic. Do you think the 4 inches up is enough or should I try pushing it up to 5 inches.

Grillmagic · July 2015

I believe you are high enough, I go platesetter legs up and about 2 inches above the gasket at 500 and it works well for me.

stv8r · July 2015

I don't go that high and still have great results at same temp with stone on foil balls for an air gap. Seems like the change in flour was the key for me (King Arthur's Bread flour) I'd say you're plenty high.

ryantt · July 2015

@stv8r thanks for the info on the flour. I think that's what my wife uses, the unbleached kind.

JohnnyTarheel · July 2015

Looks awesome

Ladeback69 · July 2015

I think you are high enough, to me it's about have gone an air gap between the plate setter and the stone which you have. I like cooking at 450 instead of 550, because you have to watch it more closely at the higher Temps. If you find do a system that works for you, stay with it. Looks like you have a good system.

blind99 · July 2015

Agree w @Ladeback69
the goal is to get the crust and toppings to finish at the same time. Dough thickness, topping thickness, air temp all come into play so don't try changing too many things at once. That pizza looks beautiful so I'd say you've got a good setup!

Pizza is getting better.

Comments

Categories