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Finally - pizza success

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Bash
Bash Posts: 1,011
edited November -1 in EggHead Forum
Finally found the perfect pizza solution for me.

Medium with large stone, spacers, then medium stone. Heated to 625 for an hour.

Did six pies, had good melt when the crust was done on all six. A little burnt where the pizzas overhung the stone, but very good overall.

Partial raws:

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Pepperoni, onion, and jalapeno

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Nice crust

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This one had green olives on half

IMG_5483.jpg

Perfect!

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Richard
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Comments

  • Unknown
    Unknown
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    dude, spectacular, love the combination of toppings there, I never have tried that, will do next Sunday, thanks for the idea, Marc
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  • Bash
    Bash Posts: 1,011
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    It really tasted good. I managed to stop at 5 pieces (12 inch pie). My goal is 3 pieces, but I overshot this time :woohoo:
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  • Rib Bones
    Rib Bones Posts: 449
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    Wow...6 pies...impressive! Looks like you nailed it! What did you use for crust? Looks tasty.
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  • Hoss
    Hoss Posts: 14,600
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    CON-GRATS!!!Pies look YUMMEE!
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  • Bash
    Bash Posts: 1,011
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    My bride made the dough. She said it was from The Joy of Cooking. It did come out great. Much better than Publix or Trader Joe's dough.
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  • Bash
    Bash Posts: 1,011
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    I'm looking forward to your next attempt!
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  • cookn biker
    cookn biker Posts: 13,407
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    Looks like you nailed it tonight!! I'm taking notes on this. I need help in the za area. :( Nice pics!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Bash
    Bash Posts: 1,011
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    Yeah, me too.

    Last few had been sub-par. These turned out great. Key for me is using a clean egg, and making sure the stone the pizza sits on is not exposed to direct heat. Even the medium stone overhangs the medium PS, and therefore got too hot and burnt the crust. Using the large stone as a heat shield, spacers, and then the medium stone, crust came out perfect. YMMV.

    Richard
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  • wattwizz
    wattwizz Posts: 33
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    I've been using my oven with a stone for years and have learned to bake a very good pizza. Tried my egg for the first time with a ps and stone. Heated the stone at 525 for about 45 minutes, slid my home made creation on and checked after about 10 minutes. Bottom was burnt and top was barely cooked. Are these spacers the answer? What are you using for spacers?
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  • Unknown
    Unknown
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    Lots of people use the green feet that came with your egg. I didn't have an extra set, so I bought some tile pieces (raised decorative tile used in edging), just something to raise the stone off the PS by an inch or so. If stone is directly on the PS, it will get too hot.
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  • wattwizz
    wattwizz Posts: 33
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    Got it! Thanks for the help. I try it again.
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