Have to tell you how much more fun cooking pizza is with some toys! First off is a Salter 7001DX digital scale. Followed the Lehman recipe to a 'T' Wednesday night and had no more than a tsp. of leftover dough/flour on the inside of my mixing bowl. Got my Raytech IR thermometer yesterday, and I was out on the muggy patio this evening making some pizzas.
I'm still having trouble getting a round pizza, but like everything else in life, it's going to take some practice. Since my stones cracked last time, I decided to place a brick at a lower level than the cooking surface to spread the flame, placed a cracked stone on the grilling grate, and then put a new stone on top of the cracked one.
After 20 minutes of warmup, the IR read 715 on the cooking surface, 734 on the top stone.
First pie on and off in 3:15.
Second pie was going onto the DLBE, and I noticed that my new top stone was cracked. I wonder if it has anything to do with wet, 78 degree dough going onto it, since the stone I have mounted on the lid is just fine, and had a higher temp than the bottom one. Oh well, as Essen has suggested (numerous times), I'm going to get a GOOD stone for next weekend.
Had one more little piece of dough that just didn't want to stretch, so I made a little calzone. I have to tell you, all of it was fantastic! The calzone especially. I think I will make a couple of them every time I do pizzas since they will be easier to store, and eat/give away. (The pic of the calzone is after the obligatory sample bite)!
I love this stuff!!!
Have a good weekend everyone!