Originally Posted by dwfisk
Jed, this is a great tutorial. Couple questions if you don't mind. I saw the BBQ thermo pegged, what temps do you think you were hitting for the cook. How critical do you think the upper charcoal plate was for you?
Dave, I have no way of knowing for sure how hot the temp was, my infrared thermometer is in transit to France. In my WFO I like to be around 750* to 800* The upper plate was key to process as it provided a refractory element. Once the bottom of the pie was cooked I used the peel to raise the pie up off the stone and finish the top of the pizza. Total cook time per pie was around 2 minutes.
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