pizza stone questions
- Thread starter Ponty56
- Start date
retired trucker
is Blowin Smoke!
In reality, it all depends on how hot you can get the stone from wherever you place it in your smoker. I would think that directly over the heat source would be the better spot, but if you can get it hot enough elsewhere then why not? Congrats on the stone, it looks awesome!
Have a Blessed day!
Omar
Have a Blessed day!
Omar
loco_engr
is one Smokin' Farker
I would be concerned that stone would be too hot, under direct heat and cooking the the dough too fast,maybe even burning before the desired doneness of the top of the pie.
gillwoody58
Wandering around with a bag of matchlight, looking for a match.
Used over direct heat source on traeger and it worked great.
Ponty56
Knows what a fatty is.
The company says it will withstand direct heat and temps up to 2600 degrees I don't think I can get a fire that hot and the stone is 1" thick.
The trick is to get the stone and the overall temp of the cooker at relatively around the same temp. Once you can do that, you will have great pizzas.
I look for a stone temp of about 625 degrees. Here's some pies that came out at around that temp give or take:
I look for a stone temp of about 625 degrees. Here's some pies that came out at around that temp give or take:
Ponty56
Knows what a fatty is.
The trick is to get the stone and the overall temp of the cooker at relatively around the same temp. Once you can do that, you will have great pizzas.
I look for a stone temp of about 625 degrees. Here's some pies that came out at around that temp give or take:
So a good infrared thermometer is key, do you put corn meal on the stone under your pies? About how long does it take to cook? Have a good dough recipe?
