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Posted: 5/25/2020 2:28:04 PM EDT
Show off your pizza cooking skills, ask your questions, show us your pie(s).
This thread is everything pizza. I acquired a small pizza oven that was broken, all it needed was a new thermocouple and thermostatic gas valve. Easy fix and I have it up and running. What is a good temp to cook a thick crust pie? I can go 200° to 600° and it has four shelves each with approximately 1/2” stones.  
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Posted: 5/25/2020 2:41:03 PM EDT
[#1]
Deep dish pizza 400 degrees
Thin crust 450 to 500 Chef. |
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Posted: 5/25/2020 2:46:36 PM EDT
[#2]
Not a chef, but I cook a good deal of pizza on my GMG pellet grill with the pizza oven attachment. For your traditional takeout pizza style crust, my stone is usually ~600f (as per laser thermometer). Closer to 700 for neopolitan style pizzas.
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Posted: 5/25/2020 2:46:42 PM EDT
[#3]
FPNI
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Posted: 5/25/2020 2:59:10 PM EDT
[#4]
Medium to thin crust 700. I'll be making 12 today.
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Posted: 5/25/2020 2:59:18 PM EDT
[#5]
650
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Posted: 5/25/2020 4:22:49 PM EDT
[#6]
Damn, huge temp variances in this thread! I don't know, OP. You better do some more research before you burn your house down!
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Posted: 5/25/2020 4:31:18 PM EDT
[#7]
550 to 600 on a 5 foot doored, double stack bakers pride on the top right hand side
 that looks more like a holding, than a baking oven heres some surf https://www.pizzamaking.com/forum/index.php?topic=19822.0 |
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Posted: 5/25/2020 5:10:01 PM EDT
[#8]
Quote HistoryQuoted: Damn, huge temp variances in this thread! I don't know, OP. You better do some more research before you burn your house down! Most people cant get their ovens hi enough to know the right answer. |
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Posted: 5/25/2020 5:37:02 PM EDT
[#9]
Quote HistoryQuoted: 550 to 600 on a 5 foot doored, double stack bakers pride on the top right hand side https://cdnimg.webstaurantstore.com/images/products/large/20946/834092.jpg that looks more like a holding, than a baking oven heres some surf https://www.pizzamaking.com/forum/index.php?topic=19822.0 That is pretty close to what I used at a sit down/take out Italian restaurant while I was in high school and college. Pizza screens are a help as well, then you don’t need corn meal. If you cook directly on the stone, two things. First you will need to clean the stones a lot, second, you need to work quick so the dough doesn’t stick to the peel. |
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Posted: 5/25/2020 9:20:51 PM EDT
[#10]
Thank you all for your advice.
I look forward to slinging some pies next weekend |
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Posted: 5/26/2020 11:35:15 PM EDT
[#11]
I worked at a mom and pop pizza joint through high school. I remember the ovens always being between 635 and 650. We had regular crust and thin, the regular was about an inch thick ant the thin was cracker thin and both cooked excellent between those temps.
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Posted: 5/28/2020 2:51:50 AM EDT
[#12]
I use a BGE as a pizza oven, I get the temp to 800 - 1000. No idea what the stone temp is in those ranges but a pizza cooks in about 5 minutes.
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Posted: 5/28/2020 7:33:41 PM EDT
[#13]
Quote HistoryQuoted: I use a BGE as a pizza oven, I get the temp to 800 - 1000. No idea what the stone temp is in those ranges but a pizza cooks in about 5 minutes. We make pizza on it tomorrow night, for our weekly Friday night pizza night. 600° is the max on the gas valve so we shall see. I’ll post pics. |
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Posted: 5/28/2020 7:46:42 PM EDT
[#14]
Quote HistoryQuoted: We make pizza on it tomorrow night, for our weekly Friday night pizza night. 600° is the max on the gas valve so we shall see. I’ll post pics. Heck ya looking forward to it, I bet it will be awesome. |
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Posted: 5/28/2020 7:49:14 PM EDT
[#15]
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Posted: 5/28/2020 10:54:56 PM EDT
[#16]
Quote HistoryQuoted: One of the pizzas off my BGE.. https://www.AR15.Com/media/mediaFiles/27489/pizza16_jpg-1436632.JPG https://www.AR15.Com/media/mediaFiles/27489/pizza17_jpg-1436633.JPG https://www.AR15.Com/media/mediaFiles/27489/pizza18_jpg-1436634.JPG https://www.AR15.Com/media/mediaFiles/27489/pizza19_jpg-1436635.JPG Oh hell yeah! 
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Posted: 5/30/2020 6:50:31 AM EDT
[#17]
Quote HistoryI saw a home made pizza and I JIZZED IN MY PANTS.
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Posted: 5/30/2020 8:28:43 AM EDT
[#18]
Quote HistoryQuoted: 550 to 600 on a 5 foot doored, double stack bakers pride on the top right hand side That's my memory from a national chain in the early 1980s when they had stone Baker's Prides. Or maybe it was 600-650. We used screens if that makes a difference. Don't ask me what temp the Hobart conveyors are set at, I hated those things. |
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Posted: 6/3/2020 11:48:22 AM EDT
[#19]
I need to try my Weber pizza oven again
Made by PizzaKettle, like this  I have the stone (they call it a tombstone, used alone with no grill grate) but I had lots of trouble sticking. Even before it got into the oven I should get some screens. Maybe that will help |
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Posted: 6/3/2020 11:56:23 AM EDT
[#20]
Is this a pizza thread now?
   Attached File Attached File Attached FileRound pies aren’t exactly my specialty
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Posted: 6/3/2020 1:18:09 PM EDT
[#21]
Quote HistoryQuoted: Is this a pizza thread now? It is now. Official title change. Your pie, I’d eat it. |
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Posted: 6/7/2020 7:46:01 AM EDT
[#22]
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