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Pizza issues

PoppasGrill
PoppasGrill Posts: 370
edited June 2023 in EggHead Forum
Wife bought me, well my BIL, a pizza stone, he was down visiting and asked about making pizza on the Egg.
Didnt get pics, as they had a production line running for 4 pies. Turned out pretty good. A few burns, mainly on my arms and hands, from it flaring up when getting pizzas off. Went 600* for 8 mins or so. Though last one was 6 mins and still burned on bottom a bit.
Set stone up on 2” fire bricks on grate as I read was recommended, but think it wasn’t high enough to avoid flaming the felt, but not sure if turning the bricks in the side (4”) would be too high for the stone to fit in dome, XL EGG with large pizza stone.
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Comments

  • RRP
    RRP Posts: 26,451
    My eggperience was that the stone by itself just wasn't enough mass to prevent burnt crust. So my set up is my plate setter with legs down then 3 ceramic feet to provide air space to boot and then the pizza stone on them. Also there is a possibility that your dough isn't meant for that high of heat.
    Re-gasketing the USA one yard at a time 
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  • fishlessman
    fishlessman Posts: 34,555
    temps drift up with multiple pies, doesnt hurt to have a damp rag to wipe the stone and cool it down after a few pies
    full deflector under the stone may it be a platesetter or second stone with an airspace definitely helps as ron mentioned
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • GlennM
    GlennM Posts: 1,445
    Use "00" flour and no sugar in the dough recipe. It can stand the high temps and comes it great
    In the bush just East of Cambridge,Ontario 
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  • Langner91
    Langner91 Posts: 2,120
    I wish I had the patience you guys have for making pizzas in an egg/Ooni/wood-fired oven/Other pizza device.

    I am barely able to wait for the pimply-faced-kid to deliver my pizza when I order it.

    Let alone play with dough, temps, flour, sugar, yeast, stones, peels, etc.

    Either you all really like pizza, or you hate it.  I haven't decided which.
    Clinton, Iowa
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  • PoppasGrill
    PoppasGrill Posts: 370
    Langner91 said:
    I wish I had the patience you guys have for making pizzas in an egg/Ooni/wood-fired oven/Other pizza device.

    I am barely able to wait for the pimply-faced-kid to deliver my pizza when I order it.

    Let alone play with dough, temps, flour, sugar, yeast, stones, peels, etc.

    Either you all really like pizza, or you hate it.  I haven't decided which.
    Something about making it yourself, it’s not something I will do a lot of, maybe experiment with a calzone recipe r Stromboli , or pinwheels. And the kids/ grandkids enjoyed putting on their own toppings.
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  • GlennM
    GlennM Posts: 1,445
    I rest my case 


    In the bush just East of Cambridge,Ontario 
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  • QDude
    QDude Posts: 1,064
    I had horrible luck with making pizza on my XL.  Temp control was impossible.  The egg is great for many cooks, but not for pizza in my opinion.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Photo Egg
    Photo Egg Posts: 12,137
    QDude said:
    I had horrible luck with making pizza on my XL.  Temp control was impossible.  The egg is great for many cooks, but not for pizza in my opinion.
    My XL, once stabilized, holds temps real well. But when you do hi temp cooks it’s important to use the correct flour/dough recipe and make the correct style pizza for high temp cooking. I use a similar setup in the XL for both. A little flash back in second photo but pizza was not burned. 
    I use a Woo Ring to hold my platesetter, then a spacer to hold my upper stone off the platesetter.

    Thank you,
    Darian

    Galveston Texas
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