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Pizza Tonight

Mark0525
Mark0525 Posts: 1,235
edited November -0001 in EggHead Forum
OK, going home soon to fire up my egg for pizza's tonight. This is what I came up with so far:

Indirect 500-550
Platesetter, legs down, pizza stone with egg's feet, parchment paper on stone, remove after a minute or so.
Cook 8-10 minutes make sure bottom doesn't burn

Should I put EVOO on my dough before I put the sauce and toppings on?

Any other tips? I have to have a hit here tonight or my wife isn't goin gto let me play anymore with my egg....lol :whistle:
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Comments

  • Eggsimus Maximus
    Eggsimus Maximus Posts: 17
    You set the stone on the 3 green eggs feet? What does that do?

    I've only made one pizza, but I set the stone directly on the setter
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  • Mark0525
    Mark0525 Posts: 1,235
    Eggsimus Maximus wrote:
    You set the stone on the 3 green eggs feet? What does that do?

    I've only made one pizza, but I set the stone directly on the setter
    I really don't know...lol just a lot of the pictures show it that way. Maybe circulates the air better underneath the stone?
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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
    Your shooting for 500-550 air temperature, not necessarily 500-550 pizza stone temperature. Without the feet, the pizza stone would be picking up heat directly from the platesetter. You could get away with it for one or maybe two pizzas; any more and you would start burning the crust in grand fashion before your toppings were done.
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  • Mark0525
    Mark0525 Posts: 1,235
    Weekend Warrior wrote:
    Your shooting for 500-550 air temperature, not necessarily 500-550 pizza stone temperature. Without the feet, the pizza stone would be picking up heat directly from the platesetter. You could get away with it for one or maybe two pizzas; any more and you would start burning the crust in grand fashion before your toppings were done.
    So are you saying I should definitely use the feet? Everything else seem ok? No oil on the dough or yes?
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  • Bacchus
    Bacchus Posts: 6,019
    Creating a gap neath the stone can prevent overheating of the stone from direct heat. It also raises the stone a little above the felt line which IMO makes for easier access.
    Personally I do not use parchment, believing that a barrier between dough and stone prevents proper browning of the crust.
    I dont use oil either, but dont know if it would help or hurt.
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=840201&catid=1

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=841998&catid=1

    Ross
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  • Weekend Warrior
    Weekend Warrior Posts: 1,702
    I always use the feet, but you still want to give the stone time to heat. I do use EVOO. Very lightly brush. Don't go overboard on toppings the first couple of tries. Sound like your on the mark ;) with everything else.
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  • Hungry Celeste
    Hungry Celeste Posts: 534
    I don't use the feet--I put the stone directly on the platesetter. Hotter is better, in my pizza world. For a Neapolitan style pizza (or ultra thin Roman style), I'm shooting for the fastest cook time possible. A bit of charring on the crust is desirable, rather than to be avoided. In addition, I don't oil the dough...and the "sauce" is a simple puree of whole San Marzano tomatoes.

    So some of these variables depend on the style of pizza you plan to make (flour used in the dough, amount of toppings, etc). Make a little extra dough, try various things, and you'll discover what works for the kind of pizza you like.
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  • double L
    double L Posts: 90
    Ross let me know the next time I'll give them a taste test they look mighty good
    Lenard
    Santa Maria
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  • fayegr
    fayegr Posts: 12
    I just made pizza last night...the dough already had olive oil on it when it was proofing so I did not add any more to it. I had the egg with plate setter and stone directly on it. BGE at 550, baked the pizza for 7 minutes, no burning, no parchment, was great! I've actually done this at 650 but couldn't wait long enough for this temp. last night. When you put the pizza on a peel and then slide it onto the stone, use rice flour so it doesn't stick to the peel. The rice flour has a higher temp. for burning.
    I would enclose pictures from my desktop but it's too complicated for me, I did it once and can't duplicate it!!!
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