View Full Version : New thread, new pizza's! Not perfect but much better!

07-12-2010, 01:44 PM
First thing I've learned. Well, I knew it I just chose to forget it. What the gasser's thermometer reads is NOT correct! The probe is about 6 inches above the grate so I need to get an actual temp. That being said, batch 2 turned out much better than my first attempt. Here we go:

I got a much better rise on the dough this time. Here it is rolled out and trimmed to size. It'll be rolled out on the parchment next time. Too hard to move once it's made!

Big pizza plus left over ends of the crust, ready to go

Big pizza after only 6 minutes! TOO HOT! Refer to what I said above...

Smaller pizzas. Thermo read 450 but the bottom crust was much more crisp. Top still a little "done" but not much. Next time I'll try 425 on the gassers guage.

Much, much better. QUITE EDIBLE, especially the smaller oness. A little more experimentation and I'll have it complete. Thanks for all the help folks. I'll get there soon!

07-12-2010, 01:54 PM
Great job. Experimenting is good for the soul.

O B City
07-12-2010, 04:11 PM
My dogs love when I experiment. To them, everything is edible :) The smaller ones look great.

07-12-2010, 04:18 PM
Looks like you had a much better go this time, I'd hit it!

07-12-2010, 04:20 PM
Cool it down Greg. It will take a little longer at a lower temp, but it'll still get done. I run my drum at 325 for pizza and the last one was great!

07-12-2010, 04:54 PM
Most excellent Greg! Keep up the practice and report back when you get it down tight. Thanks for sharing it with us.