Perfect pies Villa - as usual - even without the yolk!
Thanks Essen. I posted those questions Friday, and didn't get your answers until this evening after modifying and cooking on the DLBE. I cut the side vent, enlarged the bottom hole, lined the inside with foil and used a new SP1 burner. After a 30 min warmup on about half flame, I made the first of 5 pies. I noticed that the bricks had sagged in the middle, probably from the flame hitting the grates supporting the bricks. When cold, the tops of the bricks line up very evenly, but the middle one had dropped about 1/8th of an inch.
I don't have a IR thermometer yet and it's obvious that I need one BADLY. What type do you guys use/recommend???
First pizza on and off in 3 minutes...top cooked perfectly, bottom charred.
Dialed down the heat a bit and same thing with the second pizza.
Third one on and off in just over 2 minutes. Nice spotting on the bottom, top about 80% done
Fourth and fifth I slid off the peel onto a round pizza dish with holes in the bottom, set that directly on the bricks for 2 minutes, and final minute off the tray and on the bricks. Best two pies to date. Unfortunately camera batteries were charging, but I have one dough ball in the fridge that I'm going to use tomorrow.
The full bricks got very, very hot so I'm going to have to play around with heating time/flame. It was pretty neat when the DLBE was heating, I could feel very hot air coming out of the side vent.
Tomorrow, I'm going to heat the top stone with the bricks out for about 10 minutes, then put in the grate with the bricks and heat them for 15 min.
Please tell me what brand and where you found your thermometers. I have looked all over the internet and don't seem to find any that go over 400 or 500 degrees.
I have a Salter 7001 ordered and should receive it mid week, so I'm looking forward to trying some more advanced recipes.
Thanks again for the advice.