Pizzabase.com.au Forums » Recent Posts

gerryvan on "New to group"

gerryvan — Thu, 09 Sep 2010 08:05:46 +0000

Hi all Thought I'd give me oven a work out last night and even though I cheated by buying the bases I wanted to check the temps and different toppings to see how they cooked,I and the good wife were both pleased by the outcome and enjoyed our meal with a nice bubbly red. Cheers Gerry

vik351 on "New to group"

vik351 — Wed, 08 Sep 2010 19:14:50 +0000

What a good Mrs you have...!!! You must repay her with a good pizza...!!! Just try a whole lot of stuff to get used to it... Read my crap... Took a while to get there... But I did... And when you have two adult sons that have worked in pizza bars as kids to say my pizzas are "Good"... Well... It makes you think it was all worth while...!!! vik... Lighthouse is the way to go, BTW...

gerryvan on "New to group"

gerryvan — Wed, 08 Sep 2010 06:57:52 +0000

G Day Folks The good wife gave me the Gasmart Pizza oven for fathers day last Sunday and then found this site for me I think she is expecting great things from me lol so Ive got some reading to do and I dare say questians to ask so for now its cheers. Gerry

Pisseria on "First Pie"

Pisseria — Mon, 06 Sep 2010 14:55:53 +0000

G'Day All Latest experiment/challenge was to make from scratch and bake a pie. Found some recipes for pastries and made a 'chunky steak and mushroom' pie. All that had it were happy. Some fine tuning with temperatures and the only way from here is 'up'. With the laptop 'tuned' to one of the many radio stations available and a refreshment of one's choice in hand, it makes for a pleasant arvo. Roll on the weekend.... Cheers Doug <a href="http://www.windowsmedia.com/radioui/home.aspx#" rel="nofollow">http://www.windowsmedia.com/radioui/home.aspx#</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/183FirstPieChunkySteakandMushroom.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/183FirstPieChunkySteakandMushroom.jpg</a> Wood is Good.....

vik351 on "Ricardo's Pizzeria"

vik351 — Fri, 03 Sep 2010 17:46:47 +0000

Holy skata... Looks good mate... Mastered the wood oven yet... This joint seems pretty slow, dont know why...??? Am I just a post whore...??? vik... Anyway...welcome mate...!!!

vik351 on "gasmate Pizza Oven"

vik351 — Thu, 02 Sep 2010 06:15:22 +0000

Hope I did the right thing...??? Well the bloody thing has more heat quicker since I insulated it...thats for sure... Cooked stuff like I used to,same time and heat etc... and most stuff was on the well done side of things...!!! But thats OK, Will compensate for that... vik...

Rixter on "Preperation bench"

Rixter — Tue, 31 Aug 2010 23:07:47 +0000

Im after a stainless prep bench for making my pizza's on outside instead of in the kitchen then bring them outside to the oven. Does anyone know where I can find any local to Perth? Ideally 1500 -1800mm long.

Rixter on "Ricardo's Pizzeria"

Rixter — Tue, 31 Aug 2010 22:42:20 +0000

G'day everyone - Rick from Atwell WA here. Recently had a new backyard entertaining area installed including a wood fired pizza oven installed. Best thing I ever did. We've nick named it Ricardo's Pizzeria :) Just thought I drop join up to see what I can learn from the more experienced members here and pass on to others one day also. Cheers

Pisseria on "'Dough from Deviot'"

Pisseria — Mon, 30 Aug 2010 19:39:54 +0000

Had an impromptu pizza evening and thought I might share with you my dough recipe. I have a 'Lil Ark' Grain Mill which I use for grinding wheat for bread. I buy my wheat (Demeter 25kg) from the local health food shop and combine it with TasFlour wholewheat bread mix. Because there is always 'something else to do', I utilise a Panasonic SD200 breadmaker. <a href="http://www.retsel.com.au/html/lil-ark.html" rel="nofollow">http://www.retsel.com.au/html/lil-ark.html</a> Dough made from the following 400gms milled whole wheat 400gms TasFlour wholewheat bread mix 2 teaspoons yeast 1 teaspoon salt 3 teaspoons raw sugar 4 teaspoons milk powder 670ml water Add to machine and set to 'dough' (2 and 1/2 hours) Remove, shape and cut into 5 pieces. Roll into ball shape. Flatten and go for it..... There is little or no 'shrink back'. I have flattened by pushing out by hand and also by rolling pin. Not good enough to toss into the air - could go anywhere. I can only assume that the whole wheat lends itself to the flavour of the base as well as the golden brown colouring. No complaints so far and always willing to 'try something different'. <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/15LilArkGrainMill30Aug10.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/15LilArkGrainMill30Aug10.jpg</a> Cheers Doug Wood is Good.....

Pisseria on "'Fire in the Hole'"

Pisseria — Mon, 30 Aug 2010 18:33:56 +0000

Fired up the oven this arvo for an impromptu quik pizza. Used dry 'limb timber' from the bush at back, mostly tas oak. Allowed heat soak for a couple of hours and prepared the base dough in the mean time. Recipe in Pizza Base-ics. Several were made with 'thick bases', mine with a preferred thin base. Toppings varied with home made sauce, chicken, ham, pineapple, olives, anchovies and mozzarella cheese. Must have been alright - everybody is full and happy... <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/9FireintheHole30Aug10.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/9FireintheHole30Aug10.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/14Pizza430Aug10.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/14Pizza430Aug10.jpg</a>

Pisseria on "gasmate Pizza Oven"

Pisseria — Thu, 26 Aug 2010 11:40:23 +0000

G'Day All I fired off a request to Sitro Group Australia (distributors/makers?? of Gasmate ovens) and the reply below is from Jenny, the Customer Service Rep. I would suggest she means 300 not 3000 (typo error). Maybe all you gas fired pizza oven owners may be able to glean something from the reply Cheers Doug Wood is Good.... Hi, Thanks for your enquiry. I’ve used the pizza oven quite a bit so am happy to give you some advice on how to cook pizzas. Firstly turn the pizza oven to high and let it get to about 3000 degrees. Then turn it down a bit (control knob between medium and high) and put your pizzas in. The temperature should sit at about 270-280 degrees. It’s best to place two pizzas’ (middle and top rack) on the pizza trays. After about 8 minutes swap the middle and top over and cook for a further few minutes. When they are finished you can take them off the tray and place them on the pizza stone for about 5 seconds and this will crisp the base. The cooking time will vary a bit depending if you cook frozen or fresh pizza’s and how much topping you have on them. It is a bit of trial and error for the first couple of times. Unfortunately we don’t have a cook book as yet. Hope this helps if you have any further questions please do not hesitate to email or call me on the number below. Thanks, <a href="http://www.gasmate.com.au" rel="nofollow">http://www.gasmate.com.au</a>

Pisseria on "gasmate Pizza Oven"

Pisseria — Wed, 25 Aug 2010 20:40:08 +0000

Bit of Gasmate propaganda on their oven - he does mention a temp for pizza although mostly just sales/product jibber. <a href="http://www.youtube.com/watch?v=Q4H8aprWRjs" rel="nofollow">http://www.youtube.com/watch?v=Q4H8aprWRjs</a> Wood is Good....

vik351 on "gasmate Pizza Oven"

vik351 — Wed, 25 Aug 2010 19:08:08 +0000

Well... First use tonight... 10 degrees here in Adelaide today... Lit the oven, zero to 250 in 10 minutes and climbing... You could actually see the gauge moving,I turned down the flame at 250 as I was only doing a lamb roast... But at a 10 degree day to see the gauge actually moving on heat up was a good sign that I have improved the heat retention of the Gas Mate... After turn off and 10 minutes had elapsed... went and had a look and it was still on 220... So this means I can turn the gas off early on my cookin times,to let me roasts rest... Put my hands on the thing and it was very hot to the touch,but you could leave your hand on it...Did not burn you... Next try will be pizza,cant wait... vik...actually...

vik351 on "gasmate Pizza Oven"

vik351 — Wed, 25 Aug 2010 06:40:26 +0000

Hope I did the right thing...??? <a href="http://img.photobucket.com/albums/v639/vik351/cookin/prix013.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/prix013.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/cookin/prix014.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/prix014.jpg</a> I decided to insulate my Pizza Oven,I dont have small kids that would touch the hot sides,hence Gasmates idea of an air gap on the sides and top. I took the rear heat shield off,then the back panel hoping to be able to slide the insulation in from there... No way...!!! So took off the bottom panel and bob's your uncle...Cut to size the insulation and to width and slid it up both sides(didnt reach the top),then filled the top through the flue gap. Have yet to use it,Dont forget I'm a plumber,gas fitter,cos you have to undo the gas inlet pipe to the main burner and remove and replace it after you have slid up the insulation. <a href="http://img.photobucket.com/albums/v639/vik351/cookin/prix015.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/prix015.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/cookin/prix017.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/prix017.jpg</a> I also pushed the insulation up past the air vents, <a href="http://img.photobucket.com/albums/v639/vik351/cookin/prix016.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/prix016.jpg</a> Most important on the inlet pipe side as not to over heat it...!!! Have to knock up some Lighthouse and give it a try... vik... Will be interesting to say the least...

vik351 on "Pizza packaging colour is the same as Cake & Biscuit."

vik351 — Mon, 23 Aug 2010 18:30:39 +0000

Here is a good read... <a href="http://pizzabase.com.au/2009/12/21/tipo-00-flour-vs-bread-and-pizza-high-protein-flour/" rel="nofollow">http://pizzabase.com.au/2009/12/21/tipo-00-flour-vs-bread-and-pizza-high-protein-flour/</a> vik... Explains a few things...

vik351 on "Pizza packaging colour is the same as Cake & Biscuit."

vik351 — Sun, 22 Aug 2010 09:20:39 +0000

Flour aint flour... Lighthouse pizza flour has a high protein content and use "Hard Wheat" I have tried plain flour and you cant roll it out without it shrinking back on it's self Give me Lighthouse any day...!!! vik...

vik351 on "Tipo 00 Flour"

vik351 — Sat, 21 Aug 2010 09:06:26 +0000

Also,check this link out... <a href="http://pizzabase.com.au/its-all-about-the-base/" rel="nofollow">http://pizzabase.com.au/its-all-about-the-base/</a> vik... Say na more...!!!

vik351 on "Tipo 00 Flour"

vik351 — Sat, 21 Aug 2010 09:01:04 +0000

IGA shops usually have Lighthouse pizza flour which I have found to be the best... Other plain flour draws back like a rubber band and when you roll it out to a 12" pizza it shrinks back to a 50 cent piece...Talk about give one the shlitzz... <a href="http://img.photobucket.com/albums/v639/vik351/crap/doe001.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/crap/doe001.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/crap/doe002.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/crap/doe002.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/crap/doe003.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/crap/doe003.jpg</a> IGA is also knows as Foodland in SA...Dont know about NSW vik...

PeterT on "Tipo 00 Flour"

PeterT — Thu, 19 Aug 2010 13:34:00 +0000

I'm new at Pizza making, but am having trouble getting the right flour. Can anyone tell me where to get good flour around Sydney metro? Thanks. PeterT

vik351 on "Outdoor Oven Tassie Style.."

vik351 — Thu, 19 Aug 2010 07:27:45 +0000

<a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/frost.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/frost.jpg</a> That looks nice and fresh mate... Ya woulda had the same in the river land I'm sure... We even cop it in Adelaide a few times a year...!!! Looked for a frosty happy, but couldn't find it... vik...

Pisseria on "Outdoor Oven Tassie Style.."

Pisseria — Wed, 18 Aug 2010 17:56:59 +0000

Any time vik - nice little brewery (Boags) about 30 mins from here. Reason for the wet was the other half had just hosed it down. Thats not to say we don't get our share of rain - plenty of that and cooler (read frosty) mornings. I was originally from the Riverland SA (Loveday) and moved here in 2006. Much more temperate and liveable climate. Coming into the time of year to 'fire the barbie' and test the oven again. Going to dabble a bit more with dough for the base. Cheers Doug <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/frost.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/frost.jpg</a>

vik351 on "Outdoor Oven Tassie Style.."

vik351 — Wed, 18 Aug 2010 11:50:02 +0000

Hi Doug Was lookin more at how wet it was <a href="http://img.photobucket.com/albums/v639/vik351/crap/wetweather.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/crap/wetweather.jpg</a> I reckon you get more rain than Adelaide does... Havent bin down to Tassie for ages... Must get across to the island one day too,would you believe I havent been yet,have done the mainland each state and NT...ACT... Tassie is next my next stop... Might have to pop in for a pizza from your pissarea... vik...Squeeze a few tubes...LOL

Pisseria on "Outdoor Oven Tassie Style.."

Pisseria — Wed, 18 Aug 2010 09:07:41 +0000

G'Day vik351 Thanks for the positive feedback. Re the cover over the table - the positioning of the area is such that it is protected on the eastern side by blackwoods, wattles etc which block direct sun until relatively high in the sky. The western side is protected by the height of the house (roofline around 8 metres). A 'market umbrella' provides sufficient shade during the exposed sun period. Mind you we don't get a lot of 40 deg days but over here anything over 25 deg is pretty warm. Cheers Doug

vik351 on "Outdoor Oven Tassie Style.."

vik351 — Wed, 18 Aug 2010 06:34:57 +0000

Wow bloke... A credit to ya,bin a bit busy havent ya... Bet your neighbours hate your guts with all the smells of food comin out the flue...LOL... Looks like the only thing you need now is a roof over the table... <a href="http://img.photobucket.com/albums/v639/vik351/crap/decking09005.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/crap/decking09005.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/crap/decking09004.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/crap/decking09004.jpg</a> I put that clear stuff with a sweep fan cos it does get a bit warm on the 40 deg days...!!! vik... Happy cookin...

vik351 on "Eagle Boys - yes really!"

vik351 — Wed, 18 Aug 2010 06:02:51 +0000

Stick to makin your own... vik... It only gets better... <a href="http://img.photobucket.com/albums/v639/vik351/cookin/gubb015.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/gubb015.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/cookin/gubb014.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/gubb014.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/cookin/gubb013.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/gubb013.jpg</a>

Pisseria on "Outdoor Oven Tassie Style.."

Pisseria — Tue, 17 Aug 2010 18:55:58 +0000

G'Day All Thought I might share with you my outdoor cooking arrangement. Features a 700mm pompeii oven with a side exiting flue. Coupled to this flue is the flue from a (hidden) woodfired barbie. Provision to monitor base and dome temperatures with in-built temp sensors. Tiled prep bench (easy clean) close and handy. Cheers <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/171Lightson.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/171Lightson.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/172PrepBenchandShelf.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/172PrepBenchandShelf.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/173BBQwithLidDown.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/173BBQwithLidDown.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/174BBQwithLidUpandSideSpatterCatcherinPlace.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/174BBQwithLidUpandSideSpatterCatcherinPlace.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/178WallingandWaterWheel.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/178WallingandWaterWheel.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/179WallingandFurniture.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/179WallingandFurniture.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/125Pork.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/125Pork.jpg</a> <a href="http://i654.photobucket.com/albums/uu267/DND380/Pisseria/129PizzaNite.jpg" rel="nofollow">http://i654.photobucket.com/albums/uu267/DND380/Pisseria/129PizzaNite.jpg</a>

vik351 on "pizzabase.com.au update!"

vik351 — Mon, 16 Aug 2010 21:52:31 +0000

Let me see if I made it yet... vik...

Pisseria on "The 'Pisseria'"

Pisseria — Mon, 16 Aug 2010 18:59:28 +0000

Greetings All Newbie (to this site anyways) from Tassie. Situated in the Tamar Valley. Built a 700 mm pompeii oven as part of an outdoor barbie area with a side exiting flue. So far have cooked trout, pork, beef, pizza and custard desserts. Incoporated into the build were three 'K' type heat sensors to allow temperature readings for base, inner dome and outer dome. Have a prep bench on one side and a (wood) barbie on the other. Works a treat and, as the name implies, is a great place for beer and pizza. Cheers Doug [IMG]http://i654.photobucket.com/albums/uu267/DND380/Pisseria/171Lightson.jpg[/IMG] [IMG]http://i654.photobucket.com/albums/uu267/DND380/Pisseria/129PizzaNite.jpg[/IMG] [IMG]http://i654.photobucket.com/albums/uu267/DND380/Pisseria/125Pork.jpg[/IMG]

vik351 on "gasmate Pizza Oven"

vik351 — Mon, 16 Aug 2010 18:18:16 +0000

hi all great oven great after sale service but no dam cook book can anyone tell me how to use the smoke What I have bin dooin of late is get some split Red Gum and lightly wrap it in foil so it cant burn but just smokes You will soon learn how much to use etc... <a href="http://img.photobucket.com/albums/v639/vik351/cookin/smoke001.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/smoke001.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/cookin/smoke002.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/smoke002.jpg</a> <a href="http://img.photobucket.com/albums/v639/vik351/cookin/smoke003.jpg" rel="nofollow">http://img.photobucket.com/albums/v639/vik351/cookin/smoke003.jpg</a> Just hang the thing like this,But I found it ran outa smoke too soon and would catch on fire...Maybe soak wood in water first... I will stick to my way though... vik...

Fitzy on "gasmate Pizza Oven"

Fitzy — Sat, 14 Aug 2010 12:21:49 +0000

hi all great oven great after sale service but no dam cook book can anyone tell me how to use the smoker

crusty on "Newbie from Newcastle"

crusty — Thu, 12 Aug 2010 08:57:09 +0000

Hi Scozzy have had a wfo for about three years it's cooks the best pizzas no real trick just get it real hot and cook see pics on facebook <a href="http://www.facebook.com/search/?o=2048&init=s%3Aemail&q=shayne%20crosby" rel="nofollow">http://www.facebook.com/search/?o=2048&init=s%3Aemail&q=shayne%20crosby</a> Cheers Crusty

vik351 on "gasmate Pizza Oven"

vik351 — Wed, 11 Aug 2010 12:09:22 +0000

Good idea Steve... Should start a club... What do we call it...??? Gasmate Pizza Oven Fanciers Gasmate Pizza Oven Club of Australia Gasmate Pizza Oven Cookers Club (of OZ) Gasmate Pizza Oven Cookbook-less club (of OZ) Atleast that way it would Google up ok I would think vik... Your thoughts...???

Lighthouse on "pizzabase.com.au update!"

Lighthouse — Tue, 10 Aug 2010 11:27:51 +0000

Hi All, You might have noticed by now that we have made some changes on the site, hopefully to make it a little more interesting. A couple of the changes include adding an embedded player to the homepage, which at the moment features the how to series of videos with Mark Gill from Little Creatures taking you through all the tips and tricks you need to make the perfect pizza base. We have also made some changes to the forum. All users of the site now receive a pizza ranking! Your ranking is determined by the number of posts you make. The ranking system works like this: More than 2 posts - pizza lover More than 5 posts - pizza maniac More than 7 posts - pizza pro More than 10 posts - pizza guru When you reach pizza guru status send your address details to <a href="mailto:info@pizzabase.com.au">info@pizzabase.com.au</a> and you will be rewarded for all your pizza posting efforts. There is alot more to come over the next few months so watch this space. happy posting and pizza making.

Jaeger on "Pizza dough"

Jaeger — Sat, 31 Jul 2010 16:38:38 +0000

I'm sure everyone has their favorite pizza dough recipe, but here's mine (using a Breville BB-400 bread machine.) It's based on the recipe on the box: - 1 tsp salt - 300ml cold tap water - 500g Lighthouse Bread & Pizza flour - 1 sachet Tandaco dry yeast (half a sachet is fine, but one sachet is easier to measure!) 1. Add the salt and water (to dissolve the salt), then flour and yeast. 2. Run on the "Dough" cycle (1h 25m.) 3. Divide the dough into four balls by weight - approx. 200g each. 4. Seal unneeded dough balls in freezer bags, excluding any air. (Defrost for approx. 2 hours at room temperature.) Potato and rosemary pizzas are my favourite - easy to make, and very tasty! (A mandoline is a must to produce thinly sliced potatoes.) My best ever pizza experience was from Sven's Viking Pizza in Bondi Junction, NSW - quirky, but sensational pizza bases and delicious toppings.

POPPY on "gasmate Pizza Oven"

POPPY — Fri, 30 Jul 2010 03:20:30 +0000

we have a Gasmate Pizza oven too,the thing for us is to let the dough(lighthouse) rise for 2 hours,then get it in the Pizza pan by what ever method you can,spin,toss,roll,or thumble and let it rise or proof again for at least 15 minutes before you put the toppings on and try not to flatten the base while you do this,get your oven to 250 centigrade(little white mark 12mm 1/2 inch from the bottom)place your Pizza on one of the wire shelves middle or top(it matters not)and watch it until the cheese melts(cooking times vary depending on the depth of topping) before it browns(as it will keep cooking)remove it from your shelf of choice and place it still in the pan on the stone for a few seconds dont shut the door, you can hear it crackle,remove the cooked Pizza to a wire tray and let it settle 2 minutes.the stone is so hot the oven temp will not be affected by having the door open while you crisp the Pizza.this is what works for us,of course we would love a woodfired oven but gas is so very easy,we would love to hear more trials and tribulation stories of Gasmate owners perhaps we could start a club,All the best Steve n Ali River Heads Queensland