EHKK Posted February 8, 2012 Report Share Posted February 8, 2012 Looked over many of the pizza posts. Thinking 500-550 best temp for pizza with pizza stone? Quote Link to comment Share on other sites More sharing options...
lee grabowski Posted February 8, 2012 Report Share Posted February 8, 2012 Re: Best Pizza Temp That is the temperature we used. Be sure to preheat the pizza stone for 30-45 minutes before putting the pizza on, we put corn meal on the stone to help sliding the pizza on & off, a pizza peel will make it easier to get it on & off. At 500-550 degrees it will be done in about 5-6 minutes, check the bottom of the crust. You may need to slide the ash door open an inch or so to get to that temperature. Good Luck Quote Link to comment Share on other sites More sharing options...
Tribeless Posted February 8, 2012 Report Share Posted February 8, 2012 Re: Best Pizza Temp A 'pizza peel?' What's that Lee? (We've had a couple of pizza parties now, but I am having trouble with sticking sometimes. Mind you, better since I turned my baking stone over and started using the smooth side of it. Quote Link to comment Share on other sites More sharing options...
TheNakedWhiz Posted February 8, 2012 Report Share Posted February 8, 2012 Re: Best Pizza Temp A pizza peel is the wooden or metal "paddle" that you see folks using in pizza joints to get the pie in and out of the oven. If you stone is preheated, you shouldn't need corn meal on the stone. You will probably find dusting the peel with flour or cornmeal will help the pie slide off the peel and into the cooker. If you give the peel a quick shake every minute or so, you should do fine with keeping the pie from sticking to the peel. Good luck! Quote Link to comment Share on other sites More sharing options...
SnowyNose Posted February 9, 2012 Report Share Posted February 9, 2012 Re: Best Pizza Temp Here's a picture of a peel I made with plans on the Whiz's site. http://www.nakedwhiz.com/peel.htm Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 9, 2012 Report Share Posted February 9, 2012 Re: Best Pizza Temp Why didn't you make the big one? Quote Link to comment Share on other sites More sharing options...
SnowyNose Posted February 9, 2012 Report Share Posted February 9, 2012 Re: Best Pizza Temp When in doubt, go big or go home..... Actually it's sized for the pizza stone and it's far easier to have a smaller pizza on a big peel than a bigger pizza on a small peel. Quote Link to comment Share on other sites More sharing options...
Tribeless Posted February 9, 2012 Report Share Posted February 9, 2012 Re: Best Pizza Temp Oh no, I've got one of those. Just, only used it the once, and we made the error of putting our first pizza onto while I was getting the KK going, which meant by the time it was ready to go on, the moisture in the base had soaked up the flour and stuck to the wooden peel (which still has the moisture stain). Lesson learnt. Quote Link to comment Share on other sites More sharing options...
