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wetting the stone
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Comments
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Thanks for idea. I'll look into that. -
DWFII said:fishlessman said:DWFII said:You know, I had a lot of dark cornmeal/semolina on the stone and under the edge of the pizza on this last cook. I never thought about it causing darkening but it makes sense.
Why? What's wrong with the cornmeal?
Not saying you're wrong but we've been using it for years...I can remember the first pizza I ever ate (in a pizza parlor) --60 some years ago. that was the thing I remember most--the cornmeal on the bottom of the crust.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
oh and @DWFII , pizza is hard to give advice on for cooking, we all have different tastes and visions of the finished product. thats why theres so many different styles out there and they are all cooked differently.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
matter of fact, I omitted cornmeal/flour last couple of cooks, like @fishlessman
said, work quick, wooden peel also better than metal for launching. Jerk the pie just before launching, if it still sticks try the hovercraft trick.canuckland -
Hovercraft trick?
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lift a corner, blow under so it floats momentarily like a hovercraftcanuckland
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DWFII said:Hovercraft trick?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
We use grill foil now. Works great and the pie still Browns on the bottom. No need to put anything on the stone like corn meal. Foil stays under the pie for the whole cook
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DWFII said:fishlessman said:DWFII said:You know, I had a lot of dark cornmeal/semolina on the stone and under the edge of the pizza on this last cook. I never thought about it causing darkening but it makes sense.
Why? What's wrong with the cornmeal?
Not saying you're wrong but we've been using it for years...I can remember the first pizza I ever ate (in a pizza parlor) --60 some years ago. that was the thing I remember most--the cornmeal on the bottom of the crust.
So are you saying he is wrong?
Personally I have gone back to the oven, I had mixed results with pizza on the egg, 1 in 5 was great. Plus while cooking pizzas I have cracked 2 fire boxes, one ring and a base.South of Columbus, Ohio. -
Bahahahaha
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tjv said:parchment paper will put a barrier between your dough and stone. you can drop your temps into the 400 to 450 dome range to prevent burning on dough.
t
If you worry about burned crust, then just drop the temps. Most folks have trouble maintaining pizza stone temps. They get the stone too hot and burn the dough before the rest of pizza is done, especially on multi-pizza cooks.
One way to fix burning is cook at more moderate temps. It will take longer but you should have better control on the dough. There is a reason why most frozen pizzas found in the freezer case at the grocery store are in the 425ish oven temp range.
t
www.ceramicgrillstore.com ACGP, Inc. -
alaskanassasin said:
So are you saying he is wrong?
Personally I have gone back to the oven, I had mixed results with pizza on the egg, 1 in 5 was great. Plus while cooking pizzas I have cracked 2 fire boxes, one ring and a base.Maybe...but the difference is that just before that admittedly throw-away comment, I asked "What's wrong with cornmeal?" ASKED...as in seeking information or correction.And not to put too fine a point on it, in my exchange with Photo Egg, I said 'I don't know whether you're being a "smart *ss" or not (not sure it would bother me if you were) but....'I'm not against throw-away remarks--they are lead-ins, reassurances, prefaces, tension breakers, etc..I was just commenting on a comment. Somewhat tongue-in-cheek. And even in the following discussion, I didn't accuse or even accept Photo Egg's self-characterization.I suppose you could say that my answer to Photo Egg was itself a throw-away--tension-breaker,reassurance, etc..
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And before this gets too far in the weeds, let me thank all of you for the constructive and helpful advice and perspectives....I got some good ideas to experiment with.
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alaskanassasin said:DWFII said:fishlessman said:DWFII said:You know, I had a lot of dark cornmeal/semolina on the stone and under the edge of the pizza on this last cook. I never thought about it causing darkening but it makes sense.
Why? What's wrong with the cornmeal?
Not saying you're wrong but we've been using it for years...I can remember the first pizza I ever ate (in a pizza parlor) --60 some years ago. that was the thing I remember most--the cornmeal on the bottom of the crust.
So are you saying he is wrong?
Personally I have gone back to the oven, I had mixed results with pizza on the egg, 1 in 5 was great. Plus while cooking pizzas I have cracked 2 fire boxes, one ring and a base.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Woodchunk said:We use grill foil now. Works great and the pie still Browns on the bottom. No need to put anything on the stone like corn meal. Foil stays under the pie for the whole cook
Had to look up grill foil as I'd never heard of it. I don't like anything between pizza and stone. Tried parchment a few times, but didn't care for the result. Would never have thought of using foil for pizza.
As for all you guys doing pizza in the oven, you should be ashamed of yourselves!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Woodchunk said:We use grill foil now. Works great and the pie still Browns on the bottom. No need to put anything on the stone like corn meal. Foil stays under the pie for the whole cook
Had to look up grill foil as I'd never heard of it. I don't like anything between pizza and stone. Tried parchment a few times, but didn't care for the result. Would never have thought of using foil for pizza.
As for all you guys doing pizza in the oven, you should be ashamed of yourselves! -
Carolina Q said:If you put it on the stone, it doesn't do anything... except burn. A pizza won't stick to a hot stone anyway. I just use a little flour on the peel these days. Works well.Doesn't the flour get on the stone and burn just like the cornmeal does?
As for all you guys doing pizza in the oven, you should be ashamed of yourselves!Yeah that's the main reason I wanted a BGE in the first place. The wife does do pizza in the oven. But she doesn't like the way the kitchen heats up esp. in the summer months. Can you imagine going without pizza all summer?BYW and OT, try some Nduja on your next pizza...really a tasty, interesting topping. -
Carolina Q said:Woodchunk said:We use grill foil now. Works great and the pie still Browns on the bottom. No need to put anything on the stone like corn meal. Foil stays under the pie for the whole cook
Had to look up grill foil as I'd never heard of it. I don't like anything between pizza and stone. Tried parchment a few times, but didn't care for the result. Would never have thought of using foil for pizza.
As for all you guys doing pizza in the oven, you should be ashamed of yourselves!DFW - 1 LGBE & Happy to Adopt More... -
DWFII said:Carolina Q said:If you put it on the stone, it doesn't do anything... except burn. A pizza won't stick to a hot stone anyway. I just use a little flour on the peel these days. Works well.Doesn't the flour get on the stone and burn just like the cornmeal does?
As for all you guys doing pizza in the oven, you should be ashamed of yourselves!Yeah that's the main reason I wanted a BGE in the first place. The wife does do pizza in the oven. But she doesn't like the way the kitchen heats up esp. in the summer months. Can you imagine going without pizza all summer?BYW and OT, try some Nduja on your next pizza...really a tasty, interesting topping.
I use a perforated metal peel (from GI Metals) and - if you give a pizza a good shake before putting it in the oven / on the stone - I’ve found it to effectively discard excess flour.DFW - 1 LGBE & Happy to Adopt More... -
i put my wife's favourite dish towel in a bowl of water, put on a pit mitt, dunk the cloth and rub it all over the stone. then slide pizza on parchment paper onto the cooled stone in a very hot egg.
blame the dog for the dish towel -
Enjoy that pizza, it may be your last mealDFW - 1 LGBE & Happy to Adopt More...
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Another option is a pizza screen.Similar results to parchement...but even easier to use and transfer.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I also have a few here who do not like their crust too dark or crunchy.
What I do is have my normal setup: platesetter legs up, grill, two haft moon BGE extended racks, then pizza stone. Heat egg to approx. 500 for a while, never check stone temp.
I cook their pizza on parchment paper and pizza pan, placed on the stone. When the toppings are done, The pizza is placed directly on the stone until the correct doneness (sometimes this step is not needed)
The process for me and my wife is parchment paper for a few minutes, then stone.
I have cooked pizza in the house, but the taste is not the same at all ... Better on the Egg.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Crispy/crunchy is fine with me--I'm just not fond of the taste of carbonised crust. [shrug]
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What about putting your stone in a little closer to launch time?
No. The stone needs time to soak up heat to be ready for cooking. Most problems with crust cooking too fast compared to the toppings are solved by moving the stone higher into the dome so the toppings pick up more radiant heat (need to get the heat inputs in proper balance).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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