How Long Can Large go at 750F

dmourati · May 2019

I'm hosting a pizza party later this evening and plan to cook 8 pizzas on my Large. I've mixed up my dough and it is proofing. I used Caputo 00 Pizzeria flour which is intended for a WFO. I'd like to cook these at 750F. If I do a full clean out and load it up with Rockwood how long do you suppose I'll be able to hold a Large at 750F? My pizzas will cook in about 3 minutes at that temp. If I can get an hour out of it, should be fine.

Thanks.

GaBGE · May 2019

I think that is doable.

JohnInCarolina · May 2019

Should be fine.

Elijah · May 2019

Just be ready once you hit temp. I had one pizza party that I ran out of heat. I was jumping in and out of the kitchen instead of just cooking the pizza though.

Botch · May 2019

Can you make each pizza in 3 minutes' time? Or are you pre-assembling them ahead of time, on parchment or some such?
And if you are making them in real time, it's good to have two peels: a wooden one to build the pies on (less likely to stick), and a metal one to remove the cooked ones. This was invaluable to me, even cooking just 2 or 3 in one evening.

bgebrent · May 2019

You’ll be fine. Load it up to the top of the ring.

alaskanassasin · May 2019

parchment paper @Botch

Mattman3969 · May 2019

bgebrent said:

You’ll be fine. Load it up to the top of the ring.

All is good because Brent said. I would warn you to keep an eye on the pizza stone at those temps. It would suck to get the stone to hot and burn your crust before the toppings are done.

bgebrent · May 2019

Your stone will incrementally increase its heat as Matt guessed. However, with your 00 flour it will tolerate it well so long as you don’t overload the toppings.

ColbyLang · May 2019

Don’t over dust the bottom of the crust either. The flour will scorch as will cornmeal. Parchment is the best cheat I know of

Botch · May 2019

alaskanassasin said:

parchment paper @Botch

???

dmourati · May 2019

Total fail this time around. I ruined my gasket and only made it through two pies. My egg lid felt "sticky" as I went to pull the second pie. I took out the AR and stone and steel and saw the felt starting to fall in towards the back. I've got a bit of an underbite going as well.

GoooDawgs · May 2019

Go by pizza stone temp, not dome. Use an infrared thermometer to laser shoot the stone and you'll be fine.

alaskanassasin · May 2019

Botch said:

Can you make each pizza in 3 minutes' time? Or are you pre-assembling them ahead of time, on parchment or some such?
And if you are making them in real time, it's good to have two peels: a wooden one to build the pies on (less likely to stick), and a metal one to remove the cooked ones. This was invaluable to me, even cooking just 2 or 3 in one evening.

I know you already know this but parchment paper eliminates all the sticking to the peel and stress of launching. I have recently converted and wow!

alaskanassasin · May 2019

dmourati said:

Total fail this time around. I ruined my gasket and only made it through two pies. My egg lid felt "sticky" as I went to pull the second pie. I took out the AR and stone and steel and saw the felt starting to fall in towards the back. I've got a bit of an underbite going as well.

I gave up on egged pizza here is why,
#1 it takes forever to get the egg “cleaned out”, burning clean smoke.
#2 I was showing the versatility of the egg to my sis and pop! About 700 the base cracked.
#3 I fried my bands like you did on another pizza cook, huge underbite.

I have thought about giving it another shot and staying around 550 but my indoor oven can do that with the press of a button and so I put a 3/8” steel in there and bake pizza in the oven

hoosier_egger · May 2019

dmourati said:

Total fail this time around. I ruined my gasket and only made it through two pies. My egg lid felt "sticky" as I went to pull the second pie. I took out the AR and stone and steel and saw the felt starting to fall in towards the back. I've got a bit of an underbite going as well.

If you regularly do pizza cooks like this or would like to, I'd invest in a standalone pizza oven.

Roccbox, Ardore, Ooni Koda would be much better

*Note: the Koda is new, but looks very nice and at a great price point

dmourati · May 2019

alaskanassasin said:

dmourati said:

Total fail this time around. I ruined my gasket and only made it through two pies. My egg lid felt "sticky" as I went to pull the second pie. I took out the AR and stone and steel and saw the felt starting to fall in towards the back. I've got a bit of an underbite going as well.

I gave up on egged pizza here is why,
#1 it takes forever to get the egg “cleaned out”, burning clean smoke.
#2 I was showing the versatility of the egg to my sis and pop! About 700 the base cracked.
#3 I fried my bands like you did on another pizza cook, huge underbite.

I have thought about giving it another shot and staying around 550 but my indoor oven can do that with the press of a button and so I put a 3/8” steel in there and bake pizza in the oven

Oh, is the underbite a sign I "fried my bands?"

I didn't know that was a thing. I just noticed the dome wasn't closing properly. I had to take out the AR/stone/steel to understand what went wrong. I gave up at that point and my wife made a few pies in the oven for our hungry guests.

I have the new style large hinge/bands if that matters.

alaskanassasin · May 2019

I don’t know if it is a thing but I had mine good and hot and the lid seemed stuck or tight... when I closed it there was a large underbite I could never get adjusted. Warrantied the bands

1voyager · May 2019

No problem going three hours at 750, but I get better results at 650.

Method:

Load lump half way up the fire ring.

Insert the platesetter, legs down, then ceramic spacers and pizza stone when the temp climbs to 300 - 350.

Wait for the dome temperature gets to 650 then let it go for another 45 minutes to ensure the pizza stone is up to temperature.

I use parchment paper on the peel. Heavily loaded pie takes about 6 minutes.

Other - I installed Ron's Rutland gasket.

What is an AR and steel?

dmourati · May 2019

Adjustable Rig from Ceramic Grill Store, the steel is the Baking Steel.

https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store/products/large-adjustable-rig-r-and-b-combo-bge

https://shop.bakingsteel.com/collections/steels/products/baking-steel-round

alaskanassasin · May 2019

https://ceramicgrillstore.com/collections/big-green-egg-large-accessories-by-ceramic-grill-store

KiterTodd · May 2019

Someone probably already mentioned it, but if not... pull off the OEM gasket and replace it with Ron's Rutland. Cheap and lasts through years of high temp cooks.

I can do multiple pies on my egg. I ended up finding that 550 was a better temp for me. Let the egg get up to temp and sit there for a while. Then you can rip through some pies but it's nice to let the stone sit while you prep the next pie to even out the temps.

I also agree with the dual peel approach. Make on the wooden, remove with the steel. Sometimes you get holes in the crust and the cheese leaks through or it sticks for some reason. We're not perfect. The steel peel is better for repositioning or removing.

I use corn meal and like it. Maybe I'll try parchment again some time, but in the past it was just another thing to burn and remove from the pie. I'd get burnt crumbling paper all over the crust. So, rather than figure that out I just stick with corn meal which has worked well for me. Keep it simple whatever you do. The less gadgets and methods you have to muck with the better.

Have fun and keep at it!

alaskanassasin · May 2019

I hold the corner of the pie up with peel and yank the parchment out at about 30 seconds into the cook, if you do it soon enough it will not deteriorate.

buzd504 · May 2019

alaskanassasin said:

I hold the corner of the pie up with peel and yank the parchment out at about 30 seconds into the cook, if you do it soon enough it will not deteriorate.

Yep. I also trim the parchment more to the shape of the pie before launch.

dmourati · May 2019

I've never had a problem launching/recovering the pizzas. I use cornmeal on the peel. I just have one wooden peel. That part all works fine for me. I think I need to try the lower temps. I couldn't get accurate control at 500F+. Someone recommended a laser thermometer. I have one of those but I use a pizza steel and I worry it is too reflective to be accurate.

Why isn't dome temperature accurate at these temps?

Mickey · May 2019

I don’t have gaskets so they are no problem. After my first year of doing pizza at high temps ( 11years ago) i started doing pizza at 500/525 and got the same results.

How Long Can Large go at 750F

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