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[b]fishlessman wrote:[/b]
[quote][center][img size=640]http://img.photobucket.com/albums/v225/fishlessman/100_1521.jpg[/img][/center]<p />[b]i like the taste/texture of extremely thin crusts cooked at higher temps but am having some difficulty with burt bottoms and not cooked enough tops when i raise the temps up, would even like to go hotter if i could as the crust just gets better with the hot fast cook. any ideas on setup, right now i lay out 5 full size bricks like a star, on the cast iron grill, then a standard grill with fire brick spilts laid flat, then another grill for an air space between the stone, then the pizza stone. this gets it pretty high up in the dome to hopefully cook the top faster. first couple of pics are cooked at 575, color is ok to me but the texture is wrong, last couple is cooked at 700 dome, texture is right, bottom is too burnt and not enough charring on top. i actually like a little charring on top verse just browning. is there a setup that works better for high temp pizza[p][url=http://photobucket.com][img size=640]http://img.photobucket.com/albums/v225/fishlessman/100_1523.jpg[/img][/url][p][url=http://photobucket.com][img size=640]http://img.photobucket.com/albums/v225/fishlessman/100_1524.jpg[/img][/url][p][url=http://photobucket.com][img size=1024]http://img.photobucket.com/albums/v225/fishlessman/100_1525.jpg[/img][/url][p][url=http://photobucket.com][img size=1024]http://img.photobucket.com/albums/v225/fishlessman/100_1526.jpg[/img][/url][p]been doing alot of reading lately and it just may be that i need to go with a wetter dough as well, any thoughts. just practicing with store bought now and will work on toppings once i get the base right[/b][br][/quote]

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Topic History of: high heat pizza setup question
Max. showing the last 6 posts - (Last post first)

Author	Message
stike	Smokin' Lady, depends what i'ma be axed to duhlivah... (ba dum pum!)
SpokaneMan	You just have to really hope your eyebrows are still there when you turn around.
Smokin' Lady	stike, do you deliver????
Little Steven	SpokaneMan, If the pie was good I can see it being a good presentation...\"And NOW ladies and gentlemen dinner is served!\" Whoosh! Steve
stike	SpokaneMan, we always did it to get a little browning (very little) on the upper side of the crust, so that it wouldn't be \"doughy\" underneath really wet toppings. we use tomatoes all the time, and found that it was all very slippery and doughy under the toppings. precooking gave us a little crispiness. that, and a thin wash of olive oil before putting the toppings on.
SpokaneMan	You bet! It was quite an inferno too. I was afraid to look at the bottom of the pie when it was done, but the torched paper underneath just floated away.