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Pizza Making? #2462368 07/29/11 12:53 AM
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thegrouse Online Content OP
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I just started getting into this. I did two tonight. The first one the crust was crisp but not too dark. The egg was about 550 and the stone was probably not completely heated. The second one I blackened the crust. I had the egg at about 600 degrees. If the stone is real hot do you just cook the pizza for a shorter period? I was afraid to pull it because the top did not brown. I am thinking the best temp may be around 525 or so. I have also been experimenting with different dough recipes. Simple is better. Here is a photo of the first one I did.

It didn't last long and I had to fire up another one. Any information for a novice would be appreciated.


Re: Pizza Making? [Re: thegrouse] #2462558 07/29/11 02:07 AM
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What is your stone made of? I would use 525 df or a little lower depending on how long your toppings needed to cook (or pre cook them before putting on the pizza).

If you get tired of your Egg, I'll trade my Weber for it. ;-)

I bake my pizza in a convection oven at 500 df which is as high as it goes. I have a clay pizza stone & let the oven stay at temp so the stone heats up.

If your plate is metal, you may try getting a large clay tile at Home Depot for about $2. They would work just as well & help keep the crust from getting black.


Re: Pizza Making? [Re: thegrouse] #2464087 07/29/11 06:24 PM
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steadam Offline
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1. Mix the dough ingredients
2. Knead the dough
3. Let the dough rise
4. Shape the dough into a circle
5. Put the tomato sauce onto the dough
6. Sprinkle cheese on top of that
7. Add the topping onto the cheese
8. Bake the pizza


Re: Pizza Making? [Re: steadam] #2464271 07/29/11 07:40 PM
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The longest part of making pizza is waiting for the dough to rise.

We usually make 4 pizzas out of a 4 cup of flour recipe. We like thin crust and each one feeds two of us.

Once the dough is ready, divide it and shape. Then bake in a hot oven for about 3 minutes and remove. You can put the ones you aren't eating immediately in a large 2 gallon zip lock bag & freeze them.

When you are ready to eat, remove a dough from the freezer, bake about 1 minute. Remove & dress it up. Then back in the oven.

It's faster than Domino's & tastes a lot better.


Re: Pizza Making? [Re: donswin] #2464409 07/29/11 08:37 PM
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thegrouse Online Content OP
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My stone is a thin stone from bed bath and beyond. I may invest in a thicker one. I think I just need to keep the temp about 525.


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