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pizza help please

giantwing
giantwing Posts: 189
edited November -0001 in EggHead Forum
I have just made dough from scratch according to a recipe I saw on here. How long should the pizza take at 500 degrees? I have heard 20 min and 10. Does it depend on the dough?
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Comments

  • Fidel
    Fidel Posts: 10,172
    It depends on the type of dough, the thickness of the dough, and the amount/type of cheese and toppings.

    You can honestly eyeball it. Watch the toppings and check the crust by lifting slightly with a spatula. You'll get a feel for them as you cook more.
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  • giantwing
    giantwing Posts: 189
    Thanks Fidel,
    I will try, I think the crust will be thick as it is home made. Do you cook at 500 and place setter legs up or down?
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  • Fidel
    Fidel Posts: 10,172
    I do mine with platesetter legs down, then the three green feet, then the pizza stone.

    If you don't have the feet you can use anything for spacers.

    Some people put the stone directly on the platesetter. I used to do this but I get better results using the spacers.

    I've done pizzas at temps from 425 to over 700.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    Fidel,
    Had any luck using parchment paper? Always done mine on the stone direct. See alot of parchment paper being used on here. I think I'll give it a whirl next time.
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  • Fidel
    Fidel Posts: 10,172
    I used parchment for a long time and got great results. I switched to pizza screens and would never do it any other way.

    The screens allow a bit of moisture to escape from the dough, making it all the more crisp, but also keeps it elevated ever so slightly above the stone, preventing burning.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    Get these screens in a store?
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  • Fidel
    Fidel Posts: 10,172
    Yup. Pretty standard issue. A couple bucks each.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    I will pick up one. Also just checked out your other chicago post from below and me and my wife almost lost it. She started wanting to call out for pizza! :woohoo: Im going to get me one of those deep dish pans and start trying some of those pies. Mine are turning out great but I know I still have alot to improve on. Yours look absolutely amazing. keep up the good work. ;)
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  • reelgem
    reelgem Posts: 4,256
    Just wondering why you would do pizzas over 500 degrees. I would think they would burn.
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  • reelgem
    reelgem Posts: 4,256
    I use parchment paper and my pizza turns out perfect every time.
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  • giantwing
    giantwing Posts: 189
    well i did cook at 500 and the parchment burned the bottom of the pizza. Next one went in and i burned as well. Not at 500 because it would not maintain. Must have left it on to long. What temp is the best?
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  • Fidel
    Fidel Posts: 10,172
    Depends what you are after. If I am doing a very thin crust Neapolitan style pizza, then hot and fast is the key.

    For a regular hand-tossed pizza I normally do them around 500-550.

    Thicker crusts and deep dish I do at lower temps.

    I think the spacer between the platesetter and pizza stone are key to getting a good browning on top without burning the bottom.

    According to the Reynolds web site: "Parchment paper can be used in a conventional oven at temperatures up to 420°F."

    I have used it at up to 500*, but it does burn and char at those temps.
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  • Fidel
    Fidel Posts: 10,172
    Thanks for the kind words. Pizza is a never ending pursuit for me. I have yet to find the recipe that makes for the perfect pie - but the kids absolutely love helping me make them, and of course eat the tests.
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