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high heat pizza setup question
Date: 2007/08/22 11:39 By: SpokaneMan Status: User  
 
Newbie Egger

Posts: 0
graphgraph
fishlessman,

There are others who know more than I do, but wetter dough seems to be necessary with higher temps. I also had pretty good luck with rubbing the stone down with a damp rag before each pie last time. The time before, I broke my cheap stone. The new BGE stone took it well. The rag seems to buy me an extra minute before the bottom starts to burn.
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fishlessman 2007/08/22 11:32
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SpokaneMan 2007/08/22 11:39
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fishlessman 2007/08/22 11:52
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Scotty's Inferno 2007/08/22 12:59
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stike 2007/08/22 12:03
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SpokaneMan 2007/08/22 12:12
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stike 2007/08/22 12:22
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Brayon 2007/08/22 12:20
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stike 2007/08/22 12:58
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fishlessman 2007/08/22 13:21
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stike 2007/08/22 13:57
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SpokaneMan 2007/08/22 14:36
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stike 2007/08/22 15:05
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Smokin' Lady 2007/08/22 16:10
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stike 2007/08/22 17:52
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Charbon 2007/08/22 14:24
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SpokaneMan 2007/08/22 14:30
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Little Steven 2007/08/22 14:30
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SpokaneMan 2007/08/22 14:32
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Little Steven 2007/08/22 14:36
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SpokaneMan 2007/08/22 14:39
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Little Steven 2007/08/22 15:21
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SpokaneMan 2007/08/22 17:48
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