Author Topic: My Black Stone Pizza Thread.  (Read 405 times)

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Offline Tim S.

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My Black Stone Pizza Thread.
« on: March 02, 2015, 09:44:15 AM »
Left over rib meat from the night before, sweet bbq sauce, sharp cheddar, and lots of onions.  Dough bought at Fresh n Easy ('cause I'm lazy). 
I'm getting my temps down to get an even cook of top and bottom. For a while  I was getting a burnt bottom. So now I turn the oven to low between pizzas than slowly increase the heat. Also I've been setting my finished pies on a heated pizza stone. This seemed to keep my bottom crispy. 
Surf and Eat Pizza :)


Offline zwarbles

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Re: My Black Stone Pizza Thread.
« Reply #1 on: March 02, 2015, 10:20:13 AM »
That looks good Tim.  What temp did you cook it at?
Pat

Offline Tim S.

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Re: My Black Stone Pizza Thread.
« Reply #2 on: March 02, 2015, 12:30:11 PM »
That looks good Tim.  What temp did you cook it at?

Thank You Pat.  I was measuring the stone temp at 600-650 deg for my best bottom crust.  Than I would slowly increase the flame from low to high during the cooking so as not to burn the top. 
Surf and Eat Pizza :)

Offline Tim S.

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Re: My Black Stone Pizza Thread.
« Reply #3 on: June 25, 2015, 02:52:07 PM »
Well, while I was heating the other pizza stone up on the gas oven top it exploded into several pieces.  Dang.  Didn't see that one coming.
Surf and Eat Pizza :)