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Pizza Pics

Mark0525
Mark0525 Posts: 1,235
edited November -0001 in EggHead Forum
Sorry a little blurry. These went on after the egg was at 500 for almost an hour. Cooked about 10 minutes until bottom started to get brown but not burnt. I'm not sure if it was the dough I used but the middle was really doughy. If I left them on longer the bottom would of burned. Any ideas? Hope these pictures work. Never tried 3 at 1 time.
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A little boring but I want to get it down before I start to get crazy with different toppings.
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Comments

  • Mark0525
    Mark0525 Posts: 1,235
    Hey how about that it worked!!!!! :) Pizza's really tasted great even though a little doughy in the middle.
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  • Jasper
    Jasper Posts: 378
    Those look delicious! Do you leave the parchment paper on while cooking?
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  • Mark0525
    Mark0525 Posts: 1,235
    Thanks, no after 3 minutes I slid them off the paper. Sure makes it easy to transfer the pizza's instead of using flour or anything else.
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  • FearlessGrill
    FearlessGrill Posts: 695
    Jasper,

    You can leave the parchment on to help you get them out again. I don't use parchment anymore, but when I did, I would cut the corners off so they wouldn't burn, and just left the pieces under the pies while they cooked. Pizzas came out fine. I just use a peel and corn meal now. No point paying for the parchment each time.

    -John
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  • FearlessGrill
    FearlessGrill Posts: 695
    Mark,

    Looks tasty. In terms of the doughy center, there are a few things I can think of...

    1) You mentioned that you pre-heated the Egg to 500 for almost an hour. I'm assuming you had the pizza stone in there the whole time? You definitely want to preheat your stone along with the Egg. If the stone was not as hot, that could have contributed to your issue.

    2) From the precooked pics, this doesn't appear to be the case, but you want to avoid overloading your pizza with toppings. A thick layer of sauce, cheese, or other things can keep the center from cooking beyond the time it takes for the crust to be done. Maybe back down on the amount of toppings on a test pie and see if that helps.

    3) You may want to try raising your temperature a bit. I usually do pizzas at 550-600, and cook about the same time (8-11 minutes) as you did at 500. I'm not sure, but it's possible that would help it cook all the way through.

    4) You mentioned in a follow-up post that you 'remove the parchment after 3 minutes'. That means that you're opening your Egg during the cook, letting the heat out. That may also be affecting your cook. Try leaving the parchment there next time, and leaving the dome closed till you're ready to take the pie out.

    Good luck with your next ones.

    -John
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  • Mark0525
    Mark0525 Posts: 1,235
    Thanks John for the tips. Yes the stone was also heated up for almost an hour. I'm also going to try a different dough next time too
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  • sireggsalot
    sireggsalot Posts: 37
    Pizza is practice, practice, practice, I'll be cooking pies at the Fred's Music Mid Egglantic Eggfest.
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  • BigA
    BigA Posts: 1,157
    looken good! :)
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  • 'Q Bruddah
    'Q Bruddah Posts: 739
    Mark, I used to work in a Shakey's Pizza Parlor. With respect to a doughy center here is what I suggest. Heat your stone with the Egg. As mentioned, limiting your toppings is a good idea. Build your pie on a parchment paper on a pizza pan from Costco. Don't trim the parchment so close, leave plenty of border to grab. If it darkens, so what, it won't hurt the taste. Place pizza on the 'cold' pan into the Egg. After the top is mostly done, pop the top, grab the paper in one hand toward the back, I use my left, grab the pan with the right hand and slide it out leaving the pizza on the hot stone. Crisp up the bottom as the top finishes. If the pie has a lot of toppings it is possible to rummage around with some utensil like a fork and create holes in the topping to encourage the top to cook. That said, less is more. Hope that helps.
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  • Mark0525
    Mark0525 Posts: 1,235
    Yes helps a lot. Didn't know if using a pan was the right thing to do but it makes sense. Would prevent the bottom getting done before the middle. Thanks
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  • Mark0525
    Mark0525 Posts: 1,235
    You don't think it could be the dough itself? It's a frozen dough made by Rhodes.
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  • 'Q Bruddah
    'Q Bruddah Posts: 739
    My belief is that dough is dough as far as this goes. Hydration wouldn't make much difference if the pan is underneath and the pie isn't piled high it should cook up fine.
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