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Pizza

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  • Woody13
    Woody13 Posts: 3
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    How to make dough and cook on egg
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  • northGAcock
    northGAcock Posts: 15,164
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    Woody13 said:
    Pizza
    You gonna have to do better than this. Picture, question, comment or help to others. Welcome aboard....just messin with you. Upper box on right is the ticket to posting pictures. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Woody13
    Woody13 Posts: 3
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    Thanks
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  • buzd504
    buzd504 Posts: 3,824
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    I disagree
    NOLA
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  • JohnInCarolina
    JohnInCarolina Posts: 30,950
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    Flour
    "I've made a note never to piss you two off." - Stike
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  • northGAcock
    northGAcock Posts: 15,164
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    Ok....you will need a pizza stone, indirect with a raised set up. You want to get the pie raised so that you get reflective heat.... so that the top of your pie cooks along with the crust. You will need to get your egg to 500-550 degrees...slowing your stone to heat up for about 30 min before the cook. Picture of a set up below.

    For a first cook....recommended to build you pizza on a piece of parchment paper so it will be easy to transfer from a peel. You will want to let it cook for a few minutes, raise the lid and slide your peel between the pie and the parchment....and remove the paper. Let cook till ready.

    With regards to your dough, this is where it can get complex. You might experiment with some store bought dough, or perhaps purchase from a local pizza shop. Once you get the hang of it, you can then move to making your own....which will ultimately get you a better pizza. There are many dough and sauce recipes on the forum. Locate the search feature...and invest some time reading. Learn from the leanings and failures of others. The pizza is not a easy cook in my opinion. Took me about a dozen times before i got it dialed in. It definitely has a learning curve to it. When you get there....you will find much joy. Hopes this helps.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    There are many types of pizza and they have differing cooking needs. In general, I think of the differences in terms of "thin crust/high temp/short time/high hydration dough'" vs "thick crust/lower temp/longer time/lower hydration dough". Many people like what is often called American style pizza. This is medium to medium-thick crust cooked at moderate temps for longer times. 500°F +- works well for this. Good dough recipes are designed for specific cooking temps for specific styles.  

    If you narrow down what you are aiming for, you will be able to get some good advice from the pizza experts around here.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • JohnInCarolina
    JohnInCarolina Posts: 30,950
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    Water
    "I've made a note never to piss you two off." - Stike
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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    Milton, GA 
    XL BGE & FB300
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
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    Google for dough and pizza.
    Judy in San Diego
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  • JohnInCarolina
    JohnInCarolina Posts: 30,950
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    Salt
    "I've made a note never to piss you two off." - Stike
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  • JohnInCarolina
    JohnInCarolina Posts: 30,950
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    Yeast
    "I've made a note never to piss you two off." - Stike
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  • cookingdude555
    cookingdude555 Posts: 3,194
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    Heat
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