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Pizza night
steelcityegger
Posts: 149



Cooked 2 pizzas last night. 2nd pizza cook. set up was place setter legs up, grate, raised grid, 2 foil balls, pizza stone.
cooked at 650-700 degrees.
used tipo "00" flour for the dough.
came out great, but still missing something. by far better than any pizza I've made at home, or better than any delivery, but just being picky looking for the perfect cooking method and recipe.
what are some "secrets" that everyone uses to get that awesome pizza? I know people cook placesetter legs down, but what does that actually do to the pizza?
thanks everyone!
Comments
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Wow!! That looks killer!! Welcome to the forum!!!
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Welcome. The pie looks great, what about it do you feel was missing?Phoenix
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Welcome to the formum. The pizza looks great. I do legs up, grid, ceramic feet (came with the egg years ago), then pizza stone and then pizza pan. I wait for the toppings to be done, I like burnt cheese, then remove the pan and set it on the stone for a few minutes.
I also have the book 'the pizza bible' which has taken my pizza to another level.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
I appreciate the comments guys!
Was really good ! can't place what it was missing. Just doesn't look or taste like the magazine bubbly crust Italy pizzas you see.
enjoying this forum. Great place to learn! -
Play with your dough. Mix AP with 00, mix AP and Bread flour, at lower temps. I'm still on the journey with you. I quit using just 00 and high temps because use of the other flours makes it better. Keep posting brother and good work.Sandy Springs & Dawsonville Ga
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Thanks for the tips. Will enjoy the journey to get to what I like that's for sure!
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Oh that looks great!
Kansas City, Missouri
Large Egg
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"All we have to decide is what to do with the time that is given to us" - Gandalf
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