Hi-temp Pizza?

Egg And I · November 2008

Anyone doing New York or Neopolitan-style Pizza on the Egg? Authentic Neopolitan calls for 900-degree temps (800 stone). Been edging up to it...tonite got 650 dome, 600 stone. Problem was uneven stone temps...charring in some places and done, but not that dark, in others.

Setup was 16" stone on top of platesetter (legs down) in large. No cap, regulating with bottom vent door only.

Used fresh lump and had blue flames all around the stone but top temps seemed pretty even. Cooking time was 3 mins (at 900 it's 60-90 secs, but I'm not there yet).

I'm thinking I need to get the egg really stable at the target temp and let it stabilize for a while. Anyone done this successfully?

UnConundrum · November 2008

I've made some unsuccessful attempts. I'd suggest trying a spyder too... to get the pizza higher in the dome.

EmandM'sDad · November 2008

Typically I let mine stabilize for 30-40 min before i put a pizza on. An air gap btween the platesetter and the pizza stone helps, also. Either the egg feet or 3 copper pipe elbows work well for this

Knauf · November 2008

I agree on the airgap/ space bewtween stone and plate setter. I do platesetter legs up, grid, raised grid and then the stone. Gets the dough high in the "dome of convection".

OzarkQ · November 2008

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=537461&catid=1#

I used a grill extender on the grill and just put the stone on top, no platesetter, but the bottoms burned a little before the top was done. I think the stone should have been a little higher.

Hi-temp Pizza?

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