Same setup as last time, but I used the sear burner the entire cook. Left and right burners on high while the middle and sear burner on medium. Stone temp around 575 degrees and the dome thermometer was reading a little over 600. Preheated for 45 minutes with a cook time of 12 minutes. I’m still getting the hang of launching off a peel, but it tasted pretty good.
by Past_Strength_5381
2 Comments
Looks fantastic! Did you put any sugar in the dough? Last time I cooked pizza and my Genesis, I had a New York style pizza with sugar in in the dough. It burned pretty badly in the bottom. He could’ve been the sugar, but but I think I just had the middle burner too high and the stone too hot.
Also, if you’re having a little trouble launching the pie off of the paddle, make sure the board is well flowered and has some semolina flour on it as well. That makes it much easier. Some people use cornmeal, but I prefer semolina because it doesn’t taste like cornmeal. That, give it a few quick shakes before you launch it.
Nice