sfdrew28 Posted December 19, 2017 Report Share Posted December 19, 2017 I know I saw this in a post earlier where Dennis commented on what to do to balance the crust/top on pizza cooks but I can’t find it. My pizzas came out a bit doughy on the crust and nicely done on top. I cooked the pizzas on my 32 at about 550 with the KK stone. I let the whole grill get to that temp. and cooked then for about six minutes. Any ideas? The wife demands Hawaiian while I despise it. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2017 Report Share Posted December 19, 2017 (edited) Did you get the stone up to 550F? If you have an IR thermometer you can get the temp of the stone. It sounds to me that maybe the whole grill was not up to temp. It takes a while to heat sink. I put my pizza stone on the upper grate and pizza on top, getting the pizza up high in the dome. 6 mins. is none too long to bake a pizza at that temp. not that I'm suggesting a higher temp, just a little longer. Hope this helps some. Edited December 19, 2017 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Tyrus Posted December 19, 2017 Report Share Posted December 19, 2017 550 yes, the stone has to be comfortable at that temp before your dough will crisp Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted December 19, 2017 Author Report Share Posted December 19, 2017 Did you get the stone up to 550F? If you have an IR thermometer you can get the temp of the stone. It sounds to me that maybe the whole grill was not up to temp. It takes a while to heat sink. I put my pizza stone on the upper grate and pizza on top, getting the pizza up high in the dome. 6 mins. is none too long to bake a pizza at that temp. not that I'm suggesting a higher temp, just a little longer. Hope this helps some. I don’t have an IR but it was holding 525ish for 1.5 hours so I assume it was heat soaked. I would have let the pizzas go longer but the cheeses and toppings would have overcooked. I used all 00 flour so I’m thinking of trying maybe 650 or so next time or going at 550 with a 50/50 blend of 00 and all purpose. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted December 19, 2017 Report Share Posted December 19, 2017 They look pretty good to me Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted December 19, 2017 Author Report Share Posted December 19, 2017 They look pretty good to me Good but not where I want them. I’m a Brooklyn boy so no “good” pizzas for me. Lol. Thank you for the compliment though. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2017 Report Share Posted December 19, 2017 I think you are onto the problem, the flour. I thought you were using all purpose flour. 1 Quote Link to comment Share on other sites More sharing options...
DJM Posted December 19, 2017 Report Share Posted December 19, 2017 Based on past experience and several failed attempts, there could be a couple things at play. After the stone is fully heat soaked, I usually find that at 500-550, the pizza needs a good 8-12 minutes to finish. If the top is cooking too fast and the crust too slow, adjust the vents to turn the heat down. For the food science nerds like me, dough recipe also plays a big part in the perfect pizza. Because it’s ground more finely than normal bread flours, “00” flour tends to absorb more water. With a higher water content, I’ve found that it usually needs a higher temp (650-700) and shorter bake time. Some “00” pizzeria flours are formulated to be baked at over 700 degrees. This type of flour tends to result in tough and chewy dough at lower temps/longer bake times instead of tender and crispy. Now if your dough recipe contains sugar, it will quickly burn at the higher temps. Hope this helps. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted December 19, 2017 Report Share Posted December 19, 2017 9 hours ago, sfdrew28 said: I know I saw this in a post earlier where Dennis commented on what to do to balance the crust/top on pizza cooks but I can’t find it. My pizzas came out a bit doughy on the crust and nicely done on top. Hi @sfdrew28. I previously bookmarked a thread where Dennis made comments about the crust on a pizza. I don't know if it is this one you were referring to. In any case, thanks for your post, I will be bookmarking this page for when I make my first pizza. Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted December 19, 2017 Author Report Share Posted December 19, 2017 Hi [mention=3133]sfdrew28[/mention]. I previously bookmarked a thread where Dennis made comments about the crust on a pizza. I don't know if it is this one you were referring to. In any case, thanks for your post, I will be bookmarking this page for when I make my first pizza. That’s it!!! Thank you and good luck in the pizza. It’s very rewarding and at times crushing of spirit this pizza business. Lol Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Pizzaiolo Posted December 20, 2017 Report Share Posted December 20, 2017 I agree with @DJM in that I find with “00” flour, the hydration and temps need to be higher in order to avoid doughy and anemiic looking crusts. Still, a pretty good result, despite the blasphemous toppings Quote Link to comment Share on other sites More sharing options...
