SpokaneMan, looks good. it takes me a lot more time than fishless' method. i actually precook the dough maybe 8 minutes at 400, then spike up to 600/650 for the pizza itself.whatever works, i say.i'd like to skip the precook, frankly, but it seems to be producing good results, so i guess i shouldn't worry.by the way, the kiss of death to your thread was mentioning "stike". hahahayou'll get no responses from any of the frequenters other than maybe flashback bob. and fishless, cuz it's re: pizza.
I didn't know you were an outcast. I'm sure I'll join you if I post here long enough. The pizza method worked perfectly for me. I'll probably try bumping up the temp next time. I like that charring on the bottom, but I don't like it to burn. This gave me time to get the top cooked properly. It's not the authentic method, but I couldn't tell the difference.
SpokaneMan, yeah. that's the thing, it's not "authentic". i've tried it a few different ways, all good, but never quite the way we (read: my wife) like it. doing three or four this way might get old quick. but we normally do one or two.it would just be nice to persoanlly have 'the' method down to where we open the dome, toss it in, and come back to a perfect pizza.still looking for that one.
I'll keep looking for "the" method. This one seemed pretty reliable, so I can use it for company. Thanks for sharing.Also, we're going to need the Red Sox to do a better job of beating up on the Yankees this week. The Mariners need all the help they can get.
SpokaneMan, i think that pan idea helps when your putting more topings on, i cant get a pizza right unless i keep it to a bare minimum when just throwing it on the stone. pizza looks great and i like it charred as well. hey stike, will i get poisoned from galvy fumes cooking pizza or would you leave that out during a pizza cook. some reading i did suggested throwing some coal in there during the cook to make it taste even more authentic, now ive lit my egg with anthracite, but never considered as a flavoring in the smoke
SpokaneMan, we'll see what we can do.it took a former red sox player to win the game for them last night. they'd be a decent team if they got a few more sox on board.
fishlessman, the reason we started the whole pan thing is because we use a lot of toppings. the dough was staying wet an undercooked beneath the toppings, so we started precooking. i actually FORGOT why i precooked. hahah glad you asked the question.as for the galvy, thing. i'm gonna make a further *ss of myself by adding this last little bit to my doctoral thesis:you are in manufacturing. read the MSDS on galvanized metals. welding temps are required to get it to off gas as zinc, somewhere near 2900 Fahrenheit. that's not gonna happen in the egg. galvanized coatings are stable for repeated exposure to 2000 degrees.but even if it DID. let's say you put the raised grid INTO the coals, instead of the dome. you can have 15 minutes of exposure to galvy fumes every day as a welder, under the guidelines. but the recommendation is that you can work with it longer if you have adequate ventilation. even then, it's flu-like symptoms, and you can go back to work the next day and do it all over again.as i mentioned to my good friend celtic wolf, the carbon monoxide which comes out of the chimney during EVERY cook is in much higher volume, and much more dangerous than galvy fumes. no one's worried about that.the whole galvy thing is passed around during a case of beer while staying up all night at bbq contests. sounds logical, so it must be true.i do not use my galvy rack when i know that my dome temp is going to be 2500 or more, and i'm going to be using it in my garage or putting my face over the exhaust vent. other than that, i use it without fear. ...it's not really possible to have it off gas.funny thing is, the MSDS for stainless (which for some reason is much safer than the galvy in the same high heat environment) warns of dangerous gasses also at welding temps. so if galvy ain't safe, neither is stainless. except some friend of a friend at a bbq cook-off said so.
