Steel Pizza Stone?

[Jimmy]

Dough is semi made - I'm at the point that it says let it sit for 45 min - 2 hours. Should I divide it into 2 balls after this and then place it in the fridge, or should I be doing it now? I plan on using it tomorrow night.

Recipe I used:

http://italialicious.blogspot.ca/2008/0 ... dough.html" onclick="window.open(this.href);return false;

[Keggermeister]

Tip, Use parchment under your dough to keep it from sticking to the peel.

You can use corn meal too, but it tends to burn to the crust.

[Jimmy]

Tip, Use parchment under your dough to keep it from sticking to the peel.

You can use corn meal too, but it tends to burn to the crust.

Thanks! I don't have any corn meal on hand so the parchment paper trick is great!

[Jimmy]

Stone is on the grill heating up. May post more pictures depending on how the pizza turns out

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[Keggermeister]

Stone is on the grill heating up. May post more pictures depending on how the pizza turns out

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How thick is that?

[Jimmy]

Stone is on the grill heating up. May post more pictures depending on how the pizza turns out

Sent from my HTC Desire HD using Tapatalk 2

How thick is that?

1/4"

IMAG0474.jpg

IMAG0476.jpg

Pizza turned out great for my first one. I heated the stone for about 45 min @ 500* - then cooked it for about 3 min on the grill.

It's just a basic, pepperoni, pepper, onion, mushroom & eggplant pizza. The crust turned out nice and crispy, with a fluffy outer crust..the outer crust could have been a bit browner on the top, but it was good the way it was (and it could have had something to do with me opening the lid to check on it)

I used the parchment paper method, and it worked out great.

[Jimmy]

Killed that whole pizza...lol

I've got another dough ball in the fridge; might try a more "gourmet" style pizza with that one.

[mr x]

very good, I'm thinking 30 min should heat it enough

[TimG]

Looking good! As you say, could do with a bit more browning on top.. nothing a propane torch can't achieve fairly quickly. Plenty of heat on the bottom (as X said, maybe drop that back a bit).

Nice job with a nice round pizza! I can never pull that off.

[Jimmy]

Nice job with a nice round pizza! I can never pull that off.

That's the one thing I can do good - I'm a dough master when it comes to making pizza's..I can toss that shit like a mofo!

I guess my early years of working as the pizza chef at superstore paid off

Look at that circle

IMAG0470.jpg

[mr x]

Plenty of heat on the bottom (as X said, maybe drop that back a bit).

Nice job with a nice round pizza! I can never pull that off.

I was thinking that it will get to top temp within 30 minutes, but obviously a bit of fine tuning may be in order. And that is a nice job on the pizza.

[canuck]

Looks good Jimmy, just needs some more browning on top is all. If you care to try cooking one in your oven preheat your steel at 500F for 30 mins or so and when you put the pizza in the oven change it over to broil at 550F for about 3 mins. That will give your crust a nice brown crispy top. Just thought I'd throw that out there as that is what I do with my pizza stone.

[Tony L]

Looks good Jimmy, just needs some more browning on top is all. If you care to try cooking one in your oven preheat your steel at 500F for 30 mins or so and when you put the pizza in the oven change it over to broil at 550F for about 3 mins. That will give your crust a nice brown crispy top. Just thought I'd throw that out there as that is what I do with my pizza stone.

That`s what I do with my stone also.
I have dough made up for 3 pies for Saturday night in the fridge now.
Drooling just thinking about them.

And I also take pride in the round shape of my pies also

[Tony L]

Anyone ever try any of the suggestions from this site.

http://www.varasanos.com/PizzaRecipe.htm" onclick="window.open(this.href);return false;

[Jimmy]

I just took it out of the grill and it was still too hot to hold; I had to put my grill gloves on. It's been about 4 hours since I shut the grill down

[Jimmy]

Looks good Jimmy, just needs some more browning on top is all. If you care to try cooking one in your oven preheat your steel at 500F for 30 mins or so and when you put the pizza in the oven change it over to broil at 550F for about 3 mins. That will give your crust a nice brown crispy top. Just thought I'd throw that out there as that is what I do with my pizza stone.

I'll probably give my oven a try over the winter, once it's cold enough that I don't want to venture out to the patio.

Thanks for the tips

[Jimmy]

Made a spicy Thai pizza tonight, but only preheated for about 30 min. The outer crust ended up about the same, however the lower crust wasn't cooked as much. How long should a pizza be on the grill at about 500°?

uploadfromtaptalk1352495575336.jpg

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[Jimmy]

Would brushing the outer crust with olive oil help darken it up? It's cooked, it's just not browning.

[mr x]

That, or maybe a bit of butter.

[dexter]

Ive found that once my pies are done if I move my stone higher into the dome they get much browner on the tops. It's just a pain in the ass to move them when they're screaming hot.

[jacinthebox]

did you try cash and carry?

Ended up finding it there. For some reason I was thinking they only had the wood ones.

What did you pay for it? If you don't mind me asking

[Jimmy]

did you try cash and carry?

Ended up finding it there. For some reason I was thinking they only had the wood ones.

What did you pay for it? If you don't mind me asking

I can't remember exactly but I'm thinking it was about $20

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[jacinthebox]

Thanks dude...I'll check it out

[Tony L]

Just made dough for tomorrow's pizza. I have been doing like Nick said, using parchment paper to make the pie on.
I have found that with my recipe using EVOO, that the pie browns up on the bottom better using the paper and I
don't have to worry about all the extra flour under the pie making the crust taste off due to burnt flour.

I'll try to take some pictures of the pies tomorrow when I make it.

[Tony L]

As promised.