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Pizza on ADJ Rig with Extender help...

TheDirtyBurger
TheDirtyBurger Posts: 846
edited November -0001 in EggHead Forum
We are trying our first homemade dough pizza. My sister in law gave it to us. I have the rig and the rig extender, I was curious if I should bother with the extender or not?

Last time I did pillsbury dough I had PS legs down, The Rig, and either on the top rack or on the extender (I cannot remember) I had the pizza stone. They turned out pretty good but the crust got burned quite a bit.

I have an airbake circular pizza pan. I have mesh screens for pizzas from restaurant depot. Any suggestions? Should I use the rig? I know to use parchment paper and corn meal.

Thanks guys
tim
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Comments

  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    Here is how I have her preheating. Pizza dough on parchment and on stone or pizza dough on airbake pizza pan or wire-mesh pizza screen on stone.
    thanks
    tim

    2010-08-12183528.jpg
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  • fieroguy
    fieroguy Posts: 777
    Good set-up, but you don't need the platesetter. Bake them direct.
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  • Unknown
    Unknown
    Agreed.
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  • WessB
    WessB Posts: 6,937
    That looks right to me, worse case have the PS legs up..and personally I would skip the parchment paper if you have the means to transfer the pie without the paper..
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  • Chubby
    Chubby Posts: 2,955
    That'll work...like Wess sais...you could flip the PS...but id try it next time instead, rather than handle the hot ceramics now!!

    You wont need much more than 500'ish!

    good Eatin!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • Unknown
    Unknown
    You want to remove the plate setter for a set-up like this. What you have will work, just not all that well.

    Parchment paper with some cornmeal working just fine.
    IMG_4403.JPG

    And Voila! That's a nica pizza pie!
    IMG_4407.JPG
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  • Little Steven
    Little Steven Posts: 28,817
    Mike,

    You are absolutely right if you are doing one pie. If you want to keep going your stone will continually heat unless you provide the air barrier between the radiant heat of the lump and the stone. Same holds true if you change your timing between the stone heating and putting the food on.

    Steve

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817
    El Dirty, That will work. I yank the parchment out after a minute or so. I don't use an airbake though. :)

    Steve

    Steve 

    Caledon, ON

     

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  • WessB
    WessB Posts: 6,937
    Why in the world would anyone use parchment paper AND cornmeal...makes no sense what so ever..
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  • WessB
    WessB Posts: 6,937
    Absolutely...
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Pay attention to what Little Steven says! The stone keeps getting hotter and hotter if you make multiple pizzas. You can try wiping it down with a wet cloth between pizzas.

    I can't figure out why anyone bothers with cornmeal or parchment paper when building and cooking your pizza on an oiled pizza screen is so darn simple. You can even have several lined up to bake in succession (but I'd use indirect for that).

    I love to use this picture Fidel posted because it's CLASSIC:

    Setup1217108.jpg

    Judy in San Diego
    Judy in San Diego
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  • WessB
    WessB Posts: 6,937
    I seriously hope you were kidding when you said "an oiled pizza stone" you should never put oil on a ceramic pizza stone, the porous ceramic is designed to absorb the moisture from the dough..thats really its entire purpose
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Wess:

    I think you read in haste...I said "oiled pizza SCREEN."

    Happens to me all the time.
    Judy in San Diego
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  • WessB
    WessB Posts: 6,937
    My apologies...re-read and you are correct...but I dont even oil my screens personally, not to say there's anything wrong with that..keep on keepin on..
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  • Hungry Joe
    Hungry Joe Posts: 1,592
    I use parchment paper for the first couple of minutes then pull the paper from under the pizza. It makes sliding the dough off the peel a lot easier. I don't see a need for paper and corn meal. Also, I trim my paper to match the shape of my pizza. What you have there just looks likes a lot of flame and flying ash waiting to happen. I can't believe someone would use that setup more then once.
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  • Hungry Joe
    Hungry Joe Posts: 1,592
    Looking at these pictures again I have a hard time believing the two pizzas are one in the same. Also your egg looks kind of new for all the cooks you claim you do. What's up with that?
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  • Chubby
    Chubby Posts: 2,955
    They're not Joe...you're correct!!

    ("ooops!!...he did it again"!)

    :whistle:
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • tjv
    tjv Posts: 3,848
    Here is how I do the pappa murphys' thin crust ZAs. I use a 16 inch stone as it matches well with the P Murphy large ZA. Set up is one stone up on the rig extender with dome temp 400 plus ish.

    I let the stone heat up with the egg. Takes about 10 minutes to cook the ZA.

    Picture009.jpg

    ZA is a specialized cook because there are so many variables for dough and toppings. It could take you several attempts to get your method for your type of ZA. Good idea to take notes.

    If you are doing several ZAs and the stone gets too hot, drop a second stone or pan lower on the rig cross bars to create an indirect set up under the stone.

    Dang, now I'm hungry......LOL

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • Chubby
    Chubby Posts: 2,955
    First ...those aren't even the same pizzas...(oops, he did it again!)

    Second...do you go out of your way to miss-inform people with legitimate questions...or just post whatever drivel that comes to your mind in that instant?

    You say..."What you have will work, just not all that well."

    Please tell us...you say this based on what comparative experience? Like...on how many pizzas have you done,cooked with each approximate set up?

    Rough numbers will suffice...just an estimate will do!

    (Especially since you don't even have that same set up Dirty's using)!!!

    This is the type of foolish/bogus advice that constantly has you at odds with folks here who, (while they may not always be right)are giving people the benefit of their
    "real world results"...
    not a deduction based on little to no experience!!

    You owe it to those who are counting on your advice to tell them something like...

    "this is what I do/like...
    but I've done only a reasonably small amount of pies so far. So... while I cant vouch for the other set up...(as I've not used them)...this is what I'm using now, and with these results"!!

    That way they can qualify your response...(by your experience)...ie, weighing the validity of your "tip".

    At least that's honest... truthful...and helpful!

    HTH!

    Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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  • WessB
    WessB Posts: 6,937
    AMEN....brother...couldn't have been said any better
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  • Unknown
    Unknown
    That's a much cleaner egg(and mates) than the picture of salmon he posted yesterday. I know he's an expert now that he's cooked one butt, but...........
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  • WessB
    WessB Posts: 6,937
    Dude...thats funny as s**t...maybe we should hack it or something..or scientifically reverse engineer all his a***ole intentions..maybe you should e mail me off the forum so Tweev doesn't realize we have a group that disagrees with him....
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  • Unknown
    Unknown
    You think I post photos in real time? The pizza cook was from about 6 months ago. I never said I did it today.

    Trolling............
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  • Unknown
    Unknown
    I do it because it makes it easy. Admittedly this was my first pizza cook but I like to use both because parchment paper makes it easy to slide off of and transfer around the kitchen and I like cornmeal on my pizza. It good ya.

    Other parchments were more trimmed.
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  • Unknown
    Unknown
    Yes, conspiracy theories. And no, I don't post in real time, this pizza cook was from about 6 months ago, the salmon this last weekend

    They ARE two different pizza's!!! GASP!!!

    Here is the one you are looking for. I just grabbed the next one in my photo directory. yeeeesh! Happy now? Lame.

    IMG_4404.JPG
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  • Unknown
    Unknown
    Fail.
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  • Lazydogsaloon
    Lazydogsaloon Posts: 213
    Did Ann help with this? Well said my friend.

    Lazydog B)
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  • Hungry Joe
    Hungry Joe Posts: 1,592
    Explain it any way you want, the fact is you give bad and misleading information on a regular basis. I believe you do it just to cause distractions with certain members and in my eyes this makes you a troll. Bye.
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  • fieroguy
    fieroguy Posts: 777
    Steve - If you are doing one pie after the other, all you need to do is wipe the stone down a coupla times with a very damp towel. This cools the stone down quite well.
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