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Author: NoIDAtAll Big funky green star, 20000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 55815  
Subject: Re: Pizza---more than you'd ever want to know Date: 12/12/2012 6:40 AM
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In my experience, making a great pizza in a conventional oven is pretty challenging. The ovens pizza restaurants use commonly heat up to a 50% hotter temperature than conventional ovens. To help address that, I once took an old Fiesta propane BBQ grill, removed the sheet metal "flame tamer" and replaced it with a correct size lava rock grate and covered the grate with a layer of Grill Greats ceramic tiles: http://www.grillparts.com/fiesta/allparts.asp?product_id=196... The grill then was capable of heating up to around 750 degrees F - The heat broke a 550 degree thermometer that came with the grill. I obtained the 750+ degree temperature reading with an inexpensive high temp candy thermometer. I let the grill cool down, added a decent 1/2" thick pizza stone and brought the heat back up. A pizza cooks in about 3 minutes at the right temperature, about the same temp and time as a commercial pizza oven. Note: It's important to let the ceramic pizza stone heat up with the oven/grill to avoid its breaking.

it is commonly suggested to use as high a temperature as possible when making pizza, sometimes the traditional wood-fired brick ovens of pizzerias, reaching 600 F or more, are mentioned. But how, exactly, does temperature affect the pizza, and why are higher temps better? E.g., why is 3 minutes at 600F different than, say, 15 minutes at 500F... http://chowhound.chow.com/topics/849806
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