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Pizza night on the Lefty.

brentm
brentm Posts: 422
edited November 2020 in EggHead Forum
Is this how you guys stack it when you want to get the top of your pizza crispier above the felt line?




I've got my woo in with spider 1 and a 13" stone.  The spider is dropping the stone below it's attach point.

Then the cooking grid at the felt line with another spider (spider 2) and the stone.  

Just curious if this is a decent stack.  Also. Should the pizza still be turned ever several minutes even though I'm not using a plate setter?

Thanks everyone! 
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Comments

  • brentm
    brentm Posts: 422
    About to let one rip.  


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  • brentm
    brentm Posts: 422
     

    Kids eat first
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  • brentm
    brentm Posts: 422
    Crust finished way too fast.  Had to crisp the top with a torch.  


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  • QDude
    QDude Posts: 1,068
    I admire you guys that can do pizza on the egg.  My XL temp always skyrocketed when i would open the dome and I could never get the pizza right.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • brentm
    brentm Posts: 422
    edited November 2020

    I don't think I'm doing it right. It's cooking too fast below  

    Glory egg hole
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  • brentm
    brentm Posts: 422
    I think I was just stressing out.  Second one seems to be working. 


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  • brentm
    brentm Posts: 422
    QDude said:
    I admire you guys that can do pizza on the egg.  My XL temp always skyrocketed when i would open the dome and I could never get the pizza right.
    I like my pizza a little crispier on top.  I did hit it with a torch. There's an art to it.  I haven't mastered it yet.  
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  • brentm
    brentm Posts: 422
    Tribe has spoken.  Womp womp.  


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  • StillH2OEgger
    StillH2OEgger Posts: 3,898
    How long did you let it settle in at your target temp?
    Stillwater, MN
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  • brentm
    brentm Posts: 422
    StillH2OEgger said:
    How long did you let it settle in at your target temp?
    I had it running for an hour before i clamped it half way.  (Halved the lower and full open daisy wheel).  The dome was reading 500 but the stone was 550 on my infra gun.  

    I think next time I'll flip the lower spider so the deflection stone is closer to the pizza stone.  
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  • StillH2OEgger
    StillH2OEgger Posts: 3,898
    My thinking was perhaps you weren't getting enough radiant heat off the dome, but that shouldn't be a problem if you were running at 500 for an hour. I'm not sure if it made a difference in this case, but if it settled in at your desired temp for an hour I'm not sure it's necessary to make any adjustments to the vent settings prior to throwing on the pizza. Hopefully some of the pizza pros on here can make better sense of this for you.
    Stillwater, MN
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  • brentm
    brentm Posts: 422
    Yeah, the vent settings might have not had much effect.  I was just trying to keep it from getting too hot.

    I think next time I'll either put the two spiders on the same level, with one inverted for the indirect stone (plate setter-style).  Or I might just use the plate setter.  I was excited not to have three cold spots on my pie from the plate setter tho :)

    Overall, the second pizza came out better than the first.  But the surface/stone was just too hot.  
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  • Legume
    Legume Posts: 15,936
    Smaller gap under cooking stone.

    Higher temp if your dough is up for it (little to no sugar or honey in the mix).  650+ seems to work well.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Hoster05
    Hoster05 Posts: 312
    my advice would be to get a pizza steel.  The temp on the pizza stone drops too much when the pizza is put on it. A steel will hold that temp much more consistently.  Personally I run my egg at 600, let the steel pre-heat for 45 min or so then cook the pizzas.  I've been getting really consistent "leopard print" spots on the bottom of my crust with crisper crust from middle of pie to edge of crust.  I use the Ken forkish 24-48 pizza dough recipe. 

    And of course I don't have any recent pictures!  
    Mankato, MN - LBGE
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  • brentm
    brentm Posts: 422
    as for pizza steels.  are we talking the square one by the original baking steel company?
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  • Hoster05
    Hoster05 Posts: 312
    Call your local steel fab shop and tel them you want 1/4” A36 steel in whatever dimension you need.  $30 or so.  Season it like cast iron pan and it’s good to go.  Thank @RRP for that.  
    Mankato, MN - LBGE
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  • Foghorn
    Foghorn Posts: 10,228
    If the crust is cooking too fast relative to the toppings, it seems to me that you have one of two (or both) problems.

    1) Heat rising onto your cooking stone disproportionate to the heat coming off your dome.  This is solved by putting a layer of aluminum foil (with an air gap below it) between your two pieces of ceramic.  Make it a little larger than the diameter of your cooking stone.  This directs more of the heat to the dome and less to the stone.  It may lower your temp a little - which is not a bad thing (see #2).

    2) You have a mismatch of your pizza thickness to your cooking temp.  Thick pizzas need to cook for longer times at lower temps - think Chicago deep dish - 45 minutes at 350.  Really thin pizzas can be cooked at 900 or more degrees for a minute or less.  Most of us make pizzas that are somewhere in between.  I tried to cook at 700 degrees a few times because it seemed cool, but my pizzas were a little too thick.  For the pizzas I make, 450-500 for 6 minutes or so seems just right.  Your pizzas look about like mine - so you might try a slightly lower temp - with better heat protection for your stone.

    Just my $0.02.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Legume said:
    Smaller gap under cooking stone.

    Higher temp if your dough is up for it (little to no sugar or honey in the mix).  650+ seems to work well.
    To play on @Legume thoughts I’m wondering if your stone is too big and blocking airflow to the dome and reducing radiant heat.  I’ve had similar issues getting stones to close to dome   

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Legume
    Legume Posts: 15,936
    Did the pizza crust cook too fast?  Honestly looks like the whole pie needed more time to me.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • RRP
    RRP Posts: 26,461
    Hoster05 said:
    Call your local steel fab shop and tel them you want 1/4” A36 steel in whatever dimension you need.  $30 or so.  Season it like cast iron pan and it’s good to go.  Thank @RRP for that.  
    Thanks! Here's mine plus the storage/carrying case I made to take it to one of my classes.

    Re-gasketing the USA one yard at a time 
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  • MO_Eggin
    MO_Eggin Posts: 284
    If the crust is cooking too fast, try (carefully) wiping the stone with a damp rag before launching your pizza, it will slightly cool the stone and extend the cook time.  Also, it looks like you have the daisy wheel on (2nd and 5th pics) - for pizza temps, go topless.
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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