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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 03-06-2010, 11:22 PM   #16
japhroaig
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If there is one style of cooking that has more impassioned advocates than 'Q, it is probably pizza. The problem basically is cooking a pizza is similar to cooking bbq--depending on what you are starting with determines how you are going to cook it. Deep dish, new york, Sicilian, Roman, 'Californian' all take different techniques, so wondering if you can cook a pizza in a UDS is like wondering if you can cook beef in a hot environment :D

Thick pizzas or frozen pizzas are much more conducive to lower temps such as a UDS. Thin-crust-made-from-scratch love really high temps, with some anthracite fueled ovens getting as hot as 1200F (now that's a 90 second pizza). For a solid, middle of the road pizza 600-650F is about perfect, unless the crust has already been cooked.
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Unread 03-07-2010, 12:40 AM   #17
swamprb
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I'm saving my pennies for a Wood-Stone Oven.

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Unread 03-07-2010, 12:50 AM   #18
japhroaig
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Oh geez swamprb, that looks pretty nice already. How long can you maintain a hot burn in there? Also, how many peels do you own :D (I only have one heavily loved one)
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Unread 03-07-2010, 03:31 AM   #19
KuyasKitchen
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Decent pizza making uses temperatures that are the opposite of decent Q. If you want to good good pizza, the temperatures start at 500°F and things just get better as you get hotter.
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