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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-29-2011, 10:42 AM   #16
luke duke
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Here's more information that you ever wanted

http://www.varasanos.com/PizzaRecipe.htm
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Unread 03-29-2011, 11:19 AM   #17
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Quote:
Originally Posted by TedW View Post
I'm missing the cheese element here. I'm sure this is hotly debated, but are there favorite cheese blends? I used a soft mozzarella (almost fresh), provolone and some Pecarino (like a Parmesan). Didn't quite hit that gooey chew of cheese that I was looking for.
I go with all mozzarella typically, but I have added parm to the mix. I believe simple is better most of the time, but YMMV. I just happen to prefer less cheese and a crispier, clean flavor. Too many toppings make it harder to cook properly.
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Unread 03-29-2011, 11:40 AM   #18
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Just want to say GREAT POST!
I got a ton of great info off of this one! My problem is generally my center doesn't cook as evenly as the rest...too many toppings perhaps? I like a thicker crust and the center of mine is usually super soft or doughy/raw.
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Unread 03-29-2011, 11:51 AM   #19
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That's a LOT of detail. WOW! Thanks for that link. I will "digest"
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Unread 03-29-2011, 11:59 AM   #20
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Originally Posted by BBQchef33 View Post
...
Let the pizza stone preheat for at least 30 minutes. i have found that the first pie is the worse, and the 3rd is the best unless i let the stone come up to temp.
I've found that 30min isn't enough, depending on how hot you want. If you cook a lot of pizza like we do, get you an Infrared point and shoot thermometer and you'll know the temp. We wait until it hits 450 to 500 and they cook better and faster.
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Unread 03-29-2011, 12:01 PM   #21
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After over-crisping my crust last night because the stone was too hot, I ordered a nice IR thermometer.
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Unread 03-29-2011, 12:49 PM   #22
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Quote:
Originally Posted by TedW View Post
I'm missing the cheese element here. I'm sure this is hotly debated, but are there favorite cheese blends? I used a soft mozzarella (almost fresh), provolone and some Pecarino (like a Parmesan). Didn't quite hit that gooey chew of cheese that I was looking for.

i use a combination of Low moisture Polly-o shredded Mozzarella, Parmesan Regiannio and Buffalo Mozzarella. The Buffalo Mozz has alot of water, so u need to squeeze it out.


I found that fresh mozz also is very watery so i use it in moderation when makin margahrita style pies... but my favorite is traditional Neapolitan(odd shaped with very light toppings) or the NY style thats in the slideshow above.

Also, overcooking the cheese, will take away that gooey chew u may be looking for. It causes the cheese to seperate becomes dried out. On thicker pies, or ones with alot of cheese, i found that par cooking the dough and then adding the cheese in the last few minutes stops that from happening.


and... im not to proud to admit that when the crust is perfect, and the toppings still need few minutes, i will put under the broiler for just a minute to finish the top without messing up the crust.
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Unread 03-29-2011, 01:01 PM   #23
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I see a few posts for par cooking the crust. Heavy toppings must be a factor. I also felt my almost fresh Mozz cheese added water to the scene. Dryer cheese would be better.

I wish I had access to Poly-O. I used to, but now can't find it.
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Unread 03-29-2011, 01:15 PM   #24
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Quote:
Originally Posted by TedW View Post
I see a few posts for par cooking the crust. Heavy toppings must be a factor. I also felt my almost fresh Mozz cheese added water to the scene. Dryer cheese would be better.

I wish I had access to Poly-O. I used to, but now can't find it.
No Wal-Marts near by?
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Unread 03-29-2011, 01:16 PM   #25
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Yes, but they don't carry Poly-O
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Unread 03-29-2011, 01:23 PM   #26
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any low moisture mozz will do. Soranto has one too. Fresh mozz will always let out a ton of water.
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Unread 03-29-2011, 07:31 PM   #27
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I've read where people use the BGE legs between a pizza stone and the plate setter to provide an air gap. It was described for better heat.

I sure don't mean to argue, but I would have guessed that having the pizza stone in direct contact with the plate setter would have given it more mass and less cool-off than having the air gap.

Obviously that's not the right answer.
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Unread 03-29-2011, 09:17 PM   #28
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i use the legs.

without it, the stone taakes forever to get hot and then got way to hot for multiple pies. Before using the legs, i threw a handful of pea gravel on the plate setter and sat the stone on that.
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Unread 03-29-2011, 09:23 PM   #29
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Oh... so it's not done to make the plate hotter. Seems like better control.
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