My first pizza was doing pretty good until...

[Mosca]

Until I pushed it off the back of the pizza stone trying to turn it and it wound up upside down on the bottom of the oven and I had to clean that bastard.




While the oven is on its self clean cycle (3.5 hours) I fired up the BGE... (did I mention that it's 31⁰ out and sleet and ice? No? It is.) The second one came out better.

[HawkerXP]

Nice looking pie!

[HawkerXP]

even the bottom of the flipped one looks good!

[WI Bubba]

At least you made a good recovery.

[Hulagn1971]

Nice save!

[Uncle Bob]

That's your baptism...

[Mosca]

Hehe. Here is the oven AFTER the cleaning cycle. It took another 20 minutes with vinegar, a scrubbie pad, and paper towels, to get it clean.

[Sid P]

#2 looks good, and #1’s crust looks great. Any reason you can’t just rotate the stone?

[Jerod Broussard]

Looks like I'll be putting this off for a while longer. Man that looks good....

[Carolyn]

Oh no. Lost one pie, but the other one turned out great.

[texastweeter]

I have launched more than one over the fence catapult style with the peel that I shanked in our pizza oven. Neighbors dogs love me.

[texastweeter]

In your case, id rotate the stone, not just the pie

[Mosca]

#2 looks good, and #1’s crust looks great. Any reason you can’t just rotate the stone?

We were shown how to rotate the pie in the oven in class, by lifting one edge, and I was trying that. But all I have is a wood peel, not a metal one, and when I jabbed it in between the pie and the stone, instead of going under the pizza the edge just pushed the pie off the stone.

For the pie on the BGE, I lifted an edge with a spatula. That was simple.

[jfmorris]

Yeah, I think to me a metal peel makes more sense, at least for collecting the pies or rotating in the oven. I've just been using a really big spatula and a rimless sheet pan that I slip under the pizzas for now, but need an actual peel at some point.

[synodog]

Done that before. My heart breaks for the flavor lost when it does.

[Mike981]

Nice save.

[Mosca]

One good thing, the stone in my indoor oven gets up to 540°. We did the pizzas in class at 565°, so I’m not going to stink about 25°. The BGE is there if I want to go higher, and the indoor oven is there in the winter or if the weather is bad.


The gun hit 540° in some spots, 536° was the lowest.





(When I calibrated, I could only adjust in 10° increments, so I make up the last 5° by just knowing how much it’s still off.)