...and occasional ORGANIC, GREEN or SUSTAINABLE cooking tidbits as well as the occasional off topic post.
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Sunday, September 12, 2010
Pizza night!
Nothing organic about tonight's dinner besides the tomatoes. Another variation on our favorite artichoke heart, tomato pizza (see previous posts for a variety of recipe variations). Just used up some items in the fridge and cooked up this pie...
What dome temp did you cook the pizza on? My first attempt at pizza on my XL BGE resulted in burned bottom and ruined felt gaskets. I was cooking at 650 degrees and I did not have spacers between my plate setter and my pizza stone. My fault entirely. I can't tell from the picture if you have a felt or some other (nomex) gasket. I really enjoy reading your blog, keep it up!
Dome temp 450-500, the key is no thick crusts, parchmenet paper under the dough, make sure the plate setter and the pizza stone are completely hot before you place the pizza, no edges hanging over the edge...don't peek, let it go 10 minutes before looking. My gasket is shot basically.
Nothing organic about tonight's dinner besides the tomatoes. Another variation on our favorite artichoke heart, tomato pizza (see previous posts for a variety of recipe variations). Just used up some items in the fridge and cooked up this pie...
Looks Great!
ReplyDeleteWhat dome temp did you cook the pizza on? My first attempt at pizza on my XL BGE resulted in burned bottom and ruined felt gaskets. I was cooking at 650 degrees and I did not have spacers between my plate setter and my pizza stone. My fault entirely.
ReplyDeleteI can't tell from the picture if you have a felt or some other (nomex) gasket.
I really enjoy reading your blog, keep it up!
Tim (Watkinsville)
What dome temp did you cook the pizza on? My first attempt at pizza on my XL BGE resulted in burned crusts and smoked gaskets.
ReplyDeleteI really enjoy your blog!
Tim (Watkinsville)
Dome temp 450-500, the key is no thick crusts, parchmenet paper under the dough, make sure the plate setter and the pizza stone are completely hot before you place the pizza, no edges hanging over the edge...don't peek, let it go 10 minutes before looking. My gasket is shot basically.
ReplyDelete