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[b]stike wrote:[/b]
[quote][center][img size=672]http://i31.photobucket.com/albums/c369/stike1/pizzafinished.jpg[/img][/center]<p />[b]fishlessman,[br]i dunno if we're doing it some way that is not "traditional", but we always toss the crust in ahead of time, dry, and let it go maybe 5 to 8 minutes, start to brown and set up.  i will often toss in a little smoke too.[p]then will pull it out, put on the toppings, and finish it off.[p]set up is grate with platesetter legs down. pizza on the platesetter in a  perforated pan .  you could do raised grid, pizza stone, pizza on top of that[p]the pan keeps the boton from getting black, while allowing time to brown the toppings.[p]i wish i took a pick of the crust underside, it was perfect, best ever. and the wife likes the crust thin, so this is the only way i can manage them without burning.  temps are maybe 550-600.[p]with toppings on, it can take maybe as much as fifteen minutes. but it looks and tastes like 800 degree pizza to us.[p]here's the set up...[br][url=http://photobucket.com][img size=607]http://i31.photobucket.com/albums/c369/stike1/pizzaonfire.jpg[/img][/url][p]and here's how thin the crust is...[p][url=http://photobucket.com][img size=672]http://i31.photobucket.com/albums/c369/stike1/pizzaslice.jpg[/img][/url][p]fire is hot enough to crisp the onion on top, but i don't go mental and gun her up to 800....[p][url=http://photobucket.com][img size=672]http://i31.photobucket.com/albums/c369/stike1/clampizza.jpg[/img][/url][/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.

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