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8 and 1/2 minutes.

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    8 and 1/2 minutes.

    I fired up the Weber today to make pizza. The stone went in the oven @ 550F for about 1.5 hours and it topped out at about 530F, ( the baking steel was also in the over and reached 550 in about 1 hr). The stone went in the Weber, then I dressed the pizza allowing time for the temp in the Weber to rise a bit. I cracked the top enough to get the pizza in, and it took about 8.5 min for the bottom to brown. Since the stone was hotter than the grill, I figured I'd have to pull it before the top was right so I turned the oven to broil so it would heat up. The pizza finished under the broiler.
    I had planned to use bread flour to get a crisper crust, but I grabbed the ap and didn't notice until I put it away. The crust turned out well, but not as crisp as I had wanted. It still tasted good. Click image for larger version

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    #2
    Love me some pepperoni lovers.

    Comment


      #3
      Dang tight! Gonna have to try that sometime. So you said you had a steel in the oven too. Did you use it, or just roll with the stone?

      Comment


      • RonB
        RonB commented
        Editing a comment
        The steel stays in the oven all the time. I just commented that it got up to temp quicker.

      • RonB
        RonB commented
        Editing a comment
        Oops - Almost forgot - I didn't use the steel in the Weber. I'm concerned about how the finish would react to the high temp of the charcoal so close to it.

      #4
      With a thick(er) crust pizza such as this, and with the temps you described, a simple brush of the crust with butter or oil will help a great deal. We do this technique at work quite a bit, in these situations. The bottom of your crust looked OK, so just an edge treatment will suffice. Overall, however, nice cook!

      Comment


      • scottranda
        scottranda commented
        Editing a comment
        Hmmm. Good idea on butter. I'm going to try that. Do you have a go to recipe for crispy thin crust pizza?

        I've tried a few, but not in love yet.

      • RonB
        RonB commented
        Editing a comment
        Thanx Strat50 - I will keep that in mind.

      • Strat50
        Strat50 commented
        Editing a comment
        It's not so much the crust recipe as it is using slack dough and rolling thin.

      #5
      That looks awesome!

      Comment


      • RonB
        RonB commented
        Editing a comment
        Thanx Huskee. I'm thinking Mexican Pizza might be good:
        Salsa instead of pizza sauce - have to drain most of the liquid or cook it down.
        A blend of Mex cheeses.
        Chorizo.

      #6
      Good looking pizza. I cheat and go to Papa Murphy's and cook it in my pellet grill.

      Comment


        #7
        Looks amazing. Did you put anything on the stone to prevent sticking? Corn meal or something? Or was it hot enough that nothing else was necessary?

        Comment


        • RonB
          RonB commented
          Editing a comment
          Nothing on the stone, but I did put parchment under the dough so it would slide off the peel easier. If you use parchment in a higher temp oven, you need to trim it close to the dough so it doesn't burn.

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