Pizza, How Hot???

[Barriehie]

Puggles Hey, thin-crust 12" pie, how hot???

 

[Puggles]

Puggles Hey, thin-crust 12" pie, how hot???

A pizza oven would be best, those are like 700 on the deck and around 1,100 on the dome, but that's not very practical, so as hot as your oven can go, with a stone, and let the oven preheat for a solid 30 minutes. To get the best results, you would want the dough directly on the stone, but with a thin crust and with toppings and the weight of it, even with a well-dusted peel, this can be challenging, but even on a screen would work well. When I do pizza (except thick crust), I put my oven to 550 convection.

 

[Barriehie]

A pizza oven would be best, those are like 700 on the deck and around 1,100 on the dome, but that's not very practical, so as hot as your oven can go, with a stone, and let the oven preheat for a solid 30 minutes. To get the best results, you would want the dough directly on the stone, but with a thin crust and with toppings and the weight of it, even with a well-dusted peel, this can be challenging, but even on a screen would work well. When I do pizza (except thick crust), I put my oven to 550 convection.

Awesome! My stone is slicker than teflon since it's been used at least 30+ years... This is the bottom, almost like new:

Cooking side:

I seriously work on that thing for creating the carbon layer, have so for decades.

 

[badjak]

If you struggle sliding the pizza of the peel, then try semolina instead of flour..

I think temperature depends very much on the type of pizza.

 

[JAS_OH1]

If you struggle sliding the pizza of the peel, then try semolina instead of flour..

I think temperature depends very much on the type of pizza.

Some people use cornmeal. I'd rather semolina but I would use cornmeal if I didn't have semolina.

 

[Puggles]

Some people use cornmeal. I'd rather semolina but I would use cornmeal if I didn't have semolina.

My personal peel blend has never failed me once: equal parts flour, semolina, and cornmeal.

 

[Barriehie]

Some people use cornmeal. I'd rather semolina but I would use cornmeal if I didn't have semolina.

I usually use corn meal.

 

[JAS_OH1]

I usually use corn meal.

Isn't that because it's a staple in a southern (US) kitchen? Until I started making homemade pasta I never had semolina on hand but I've always had cornmeal.

 

[medtran49]

If you use wood chunks in a Weber grill, you can get up to 500+. They also have an accessory, maybe aftermarket, don't remember it's been so long, that turns it into a pizza oven with a built in stone.

Craig's had the BGE up to 900. It comes back up to temperature pretty quickly as well after opening.

 

[Barriehie]

Isn't that because it's a staple in a southern (US) kitchen? Until I started making homemade pasta I never had semolina on hand but I've always had cornmeal.

It's not as messy as flour.

 

[Puggles]

Flour is great to get rid of "stickiness", but the cornmeal and semolina act like little "ball bearings" that help keep the dough moving.

 

[Puggles]

We were talking about thin crust the other night. I would definitely use my mixture (or at least cornmeal/semolina) on the peel for that, especially if you are going no screen. Also, a tip, during your pizza building on the peel, pick up the peel and hold with one hand, and gently tap your other wrist on the side of the peel a few times to "dislodge" and buy yourself some more time.

I like

 

[TastyReuben]

and gently tap your other wrist on the side of the peel a few times to "dislodge" and buy yourself some more time.

Ever see the old school NYC pizza guys pick up the edge of the dough and blow it loose? I like that!

 

[ZCook]

When I do pizza (except thick crust), I put my oven to 550 convection.

Do you have a pizza oven or do you usually bake in a conventional oven?

 

[Barriehie]

Ever see the old school NYC pizza guys pick up the edge of the dough and blow it loose? I like that!

Spitty pizza!