food Some food I cooked (JayT's Flog)

[JayT]

Pookie has been playing hard to get, but one day, one day...  Pizza on the BGE coming up tonight.

 

[The Hot Pepper]

It better not be round, it's time for an artisan joint!

#amoeba

 

[JayT]

Oh hell, it is round.

I'll see what I can do when I put it on the egg with the peel.  

 

[JayT]

Having a helluva time getting it up to temp.  Last time I don't use the chimney starter!

 

[grantmichaels]

Is it humid?

I let the Akorn right wide-open down low, half-open up top for like 10 mins, then half-close the bottom, and let it go for 10 more, and then move both to a quarter-ish ...

You have more real estate by a good bit, but I can't imagine it works much differently ...

 

[JayT]

I had it up to 500F that's as far as its going.  I am out of patience.  Its gonna be what its gonna be.  I gotta finish this thing and go to bed soon.

 

[grantmichaels]

I had it up to 500F that's as far as its going.  I am out of patience.  Its gonna be what its gonna be.  I gotta finish this thing and go to bed soon.

Like whiskey-dick ...

 

[The Hot Pepper]

 
Damn Jay that thing got you all stressed already????
 
 

 

[JayT]

Damn right it stressed me. If I can't get past 500 how the hell am I going to get to the 700-800 they promised. Guess I didn't use enough fuel. I think my dough was old too. Whole thing seems tight and flat. Oh well, next time.

 

[The Hot Pepper]

Did you read the manual?

Looks good tho

 

[JayT]

Didn't come with a manual.  I'm flying by the seat of my pants.

 

[grantmichaels]

Looks pretty good, and top and bottom look pretty balanced ...

 

[JayT]

I am hoping to achieve some char and some bubbles.  I'll figure it out.

 

[The Hot Pepper]

If you want WFO looking char on crust I'd stretch the dough to just about near the end of the stone. Otherwise not sure how you'd get it.

 

[tctenten]

Looks good even though it wasn't the result you wanted.

 

[JayT]

well then that won't happen because my stone is sitting on top of the convection thing and that is way inside the edge.  I'll work on it and see what I can come up with

 

[tctenten]

If you want WFO looking char on crust I'd stretch the dough to just about near the end of the stone. Otherwise not sure how you'd get it.

 
 
Everything I have read…it is dough and the temps.   

 

[JayT]

thanks 10/10, its solid, but I know I can do much better.  I'll work on it.

 

[The Hot Pepper]

Everything I have read…it is dough and the temps.   

 
Yeah well I mean if he keeps cooking at 500 degress. Gonna need more exposure to the source.

 

[grantmichaels]

i'm going with over-proofed dough, which you knew before you started ...
... especially if it was no-knead