Papa Murphy's pizza dough wasn't made for 850F. You can cook them, you just have to start at a lower temperature and IMHO 700 is still probably too high. I'd go no higher than 600, and to avoid further disaster pull the wood/coals or (easier) just get to temp with gas, and then use the sealed rope door accessory and cook the pizza with residual heat. Residual heat is how I cooked other styles of pizza in my Rocbox as well as my PizzaParty Emozione. The Emozione has a 30mm thick saputo biscotto floor and cooks an excellent NY style at about 550. PizzaParty have ovens with doors but no door accessory for the gas only Emozione but I kill the gas and then block the door with foil, just as I did on the RB.
I’m definitely learning that 850 is too high for this style. When I would cook them on the Green Egg, the temp was between 600 and 700 and it turned out fine. I’m kinda just tooling around with the wood because it’s fun.
@@TravisPacheco1 I made a couple of pizzas in my XL green egg but the problem I had was the heat was always underneath the pizza and scorched things is I tried to get to to Neapolitan temperature. I thought about buying an attachment for the Kamado Joe that also fits the Green Egg, but around the same time I found a whole bunch of other less expensive and probably more durable attachments that work with both the green egg and the Kamado Joe. That was about the same time I discovered the Pizza Party, Forno Bravo, Gozney, and Ooni ovens. but the pandemic
@@ElGrecoDaGeek I had good success with Egg, but always cooked around 650-700. I always set the ceramic plate legs down, plus bricks on top of that, then the pizza stone. This kept the bottom from burning while also getting the pizza closer to the dome. Now that I have the Gozney, I don’t see a scenario where I use the Egg for pizzas.
New York style pizza with a lot of toppings will never cook properly at Neapolitan temps of 800+ degrees. Even 750 might be too much. I’d aim for 700 or less with that style you got there. Enjoy the pizza making journey! Even mistake pizzas are better than no pizzas.
Thanks, good advice. When I would cook them in the Green Egg, they temp would be between 650 and 700 and I always liked them. I didn’t realize there was a difference between the two style of crusts. Plus, it’s fun to crank up the wood and get that flame rolling across the top, even if it is too hot. I think half the fun is watching the wood burn. You’re right, no pizza ever sucks.
That really high temperature will burn the bottom of the pizza before the toppings cook and cheese melts. A lot of people will tell you that you also have to work with a 65+ hydration dough with those high temps. But that’s not really true if you top the pizza appropriately for the temps you are using. I mean… it’s kinda true… but you can manage it as you gain experience. I enjoy watching people begin a pizza journey. It’s fun seeing what others experience that was different from mine. So while it’s good to take advice on occasion… still just do some wild stuff just to do it. It’s rewarding in a different way. I just added Gochujang into my dough water to see how that turns out. There really are no rules!
@@extrastrengthhamsalad3438 Yeah, it's all just for fun. I'm always amazed when the freaks drop in to let you know something isn't "authentic". It's like, no sh!t dude, I'm not a chef, just over here messing around and having fun.
That’s the way to be dude! I had to watch your video twice because I had no idea what you were doing with that whole flipping thing. Second time through I realized that you had a raw pizza kit! I don’t have such things where I live, so it took me a bit to catch up. I laughed at the whole situation. Good stuff. There are a thousand TH-cam channels that are trying to paint themselves as pizza experts. Nice to see someone just throw their hands up and say “I’m trying!” Cheers!
@@extrastrengthhamsalad3438 Yeah, it’s raw and the first time I got one I was trying to slide the peel between the pizza and paper plate, which caused it to stretch way beyond the peel, and once it’s stretched that far, there’s no going back, like the proverbial putting toothpaste back in the tube. I tried to shove it into the oven, and you saw the result.
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Great job 👏🏾
True statement by the way, no pizza ever sucks
No doubt. I definitely prefer homemade dough, but a take and bake will work in a pinch
Papa Murphy's pizza dough wasn't made for 850F. You can cook them, you just have to start at a lower temperature and IMHO 700 is still probably too high. I'd go no higher than 600, and to avoid further disaster pull the wood/coals or (easier) just get to temp with gas, and then use the sealed rope door accessory and cook the pizza with residual heat. Residual heat is how I cooked other styles of pizza in my Rocbox as well as my PizzaParty Emozione. The Emozione has a 30mm thick saputo biscotto floor and cooks an excellent NY style at about 550. PizzaParty have ovens with doors but no door accessory for the gas only Emozione but I kill the gas and then block the door with foil, just as I did on the RB.
I’m definitely learning that 850 is too high for this style. When I would cook them on the Green Egg, the temp was between 600 and 700 and it turned out fine. I’m kinda just tooling around with the wood because it’s fun.
@@TravisPacheco1 I made a couple of pizzas in my XL green egg but the problem I had was the heat was always underneath the pizza and scorched things is I tried to get to to Neapolitan temperature. I thought about buying an attachment for the Kamado Joe that also fits the Green Egg, but around the same time I found a whole bunch of other less expensive and probably more durable attachments that work with both the green egg and the Kamado Joe. That was about the same time I discovered the Pizza Party, Forno Bravo, Gozney, and Ooni ovens. but the pandemic
@@ElGrecoDaGeek I had good success with Egg, but always cooked around 650-700. I always set the ceramic plate legs down, plus bricks on top of that, then the pizza stone. This kept the bottom from burning while also getting the pizza closer to the dome. Now that I have the Gozney, I don’t see a scenario where I use the Egg for pizzas.
New York style pizza with a lot of toppings will never cook properly at Neapolitan temps of 800+ degrees. Even 750 might be too much. I’d aim for 700 or less with that style you got there.
Enjoy the pizza making journey! Even mistake pizzas are better than no pizzas.
Thanks, good advice. When I would cook them in the Green Egg, they temp would be between 650 and 700 and I always liked them. I didn’t realize there was a difference between the two style of crusts. Plus, it’s fun to crank up the wood and get that flame rolling across the top, even if it is too hot. I think half the fun is watching the wood burn. You’re right, no pizza ever sucks.
That really high temperature will burn the bottom of the pizza before the toppings cook and cheese melts. A lot of people will tell you that you also have to work with a 65+ hydration dough with those high temps. But that’s not really true if you top the pizza appropriately for the temps you are using. I mean… it’s kinda true… but you can manage it as you gain experience.
I enjoy watching people begin a pizza journey. It’s fun seeing what others experience that was different from mine. So while it’s good to take advice on occasion… still just do some wild stuff just to do it. It’s rewarding in a different way. I just added Gochujang into my dough water to see how that turns out. There really are no rules!
@@extrastrengthhamsalad3438 Yeah, it's all just for fun. I'm always amazed when the freaks drop in to let you know something isn't "authentic". It's like, no sh!t dude, I'm not a chef, just over here messing around and having fun.
That’s the way to be dude! I had to watch your video twice because I had no idea what you were doing with that whole flipping thing. Second time through I realized that you had a raw pizza kit! I don’t have such things where I live, so it took me a bit to catch up. I laughed at the whole situation. Good stuff. There are a thousand TH-cam channels that are trying to paint themselves as pizza experts. Nice to see someone just throw their hands up and say “I’m trying!” Cheers!
@@extrastrengthhamsalad3438 Yeah, it’s raw and the first time I got one I was trying to slide the peel between the pizza and paper plate, which caused it to stretch way beyond the peel, and once it’s stretched that far, there’s no going back, like the proverbial putting toothpaste back in the tube. I tried to shove it into the oven, and you saw the result.