Ongoing Pizza Struggle

HughW

Senior Member
Thread starter #1
Folks,

I keep seeking Pizza niravana with the BGE.

Yesterday I came close. The toppings were great; but I am still toasting the crust too much. Next weekend it is back to the rock quarry!

Hugh
 

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beretta

Senior Member
#2
What is the temperature you are cooking at? I keep mine at 500. I also use a infrared thermometer to check the temperature of the pizza stone. I put my pizza on when it's about 475. I will check the crust every few minutes and spin it so that it is cooked evenly.
 
#3
Try using a warm stone. Let it heat up and pull it off to cool a little. Toss the pizza on and put it back on. I hope this help and I and guessing your crust is more done than you like.
 
#4
Contrary to all the expert advice on the web that you have to cook your pizza on the kamado at 1,200*-5,000* or so, I have found that it works MUCH better to cook it at around 400-450*, myself.
 

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mikep

Senior Member
#7
I get the same results as hillbilly. Anything over 450 seems to get too hot. Maybe those temps are better for thinner pizzas.
 

Paymaster

Q Cookin, Fly Tyin, Mod
#8
Yeah I am not totally satisfied either. But I love experiment'n. I still cook above 500* but I also check it often and turn often as well. I just like how it puffs up at high heat, but the difference between great and messed up can be just seconds.
 
#9
Contrary to all the expert advice on the web that you have to cook your pizza on the kamado at 1,200*-5,000* or so, I have found that it works MUCH better to cook it at around 400-450*, myself.
What he said. ^ 450 is a God's plenty. Mine are done perfect in 13 minutes.
 

dwhee87

Senior Member
#11
This has been a challenge for me as well. Appreciate the tips here.
 
#12
To each his own I guess. I prefer a little charring on the crust, gives it that authentic brick oven taste. I think Antico Pizza does this perfectly, if I could replicate their pizza I would be in heaven.


:cheers:
 
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