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In Reply to: Re: I thought I would show you my turkey posted by Ray Basso on November 29, 2013 at 21:10:28:
Ray, couple tips before starting with frustration. Start with reading a bunch on the PMF. Start by using a lower hydration dough that's easier to handle and less likely to stick to the peel and make a huge mess...been there. Chicago thin crust around 50-55% hydration would be a great place to start with stone temp around 500-600 degrees, get a laser IR temp gun, gotta have it, one that will measure 1000+. And get an extension cord with a switch so you can flip the turntable to off, that way you don't have to launch a pizza with loose toppings onto a moving target, restart after launch and make pizzas that are no bigger than 14", 15 inches tops, if you make them 16" that's the stone size and you have to be WAY to accurate hitting the stone perfect. HAVE FUN!!!!
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