Keep burning bottom of pizza...

dihtn

~X( ~X(

Mickey

Might want to get it higher in the egg

Little Steven

Can you eggsplain your set up Lucy

dihtn

Sorry-for some reason I can't post text on the website from my computer....
Setup is direct on BGE stone with an extender on top of regular grate to get the pizza up in the dome. Should I go direct w/place setter?

Thanks.

CANMAN1976

You need two stones to prevent the high heat from burning the dough.Go high in the dome also.

Hungry Joe

First click the little gear icon in the upper right hand side of you browser while viewing this site, Then click "compatibility view settings". Now click "add" next to "add this web site". It should fix your browser issue.

Now for the pizza.

The best set up to avoid a burnt bottom is the use the plate setter and have the pizza stone raised in the dome. It will take a little longer to get your stone up to temperature like this but it should cure your burnt bottom problem.

Really you could just put the plate setter legs down and place the stone on top with some kind of spacer to create an air space between them. I use a set of ceramic feet but others use copper pipe fittings or aluminum foil balls.

KennyLee

Do the same but indirect with plate setter legs up, then pizza stone on the rack.

Little Steven

Yeah you want an indirect piece under the pizza stone. Otherwise the radiant heat from the lump will heat the stone higher than the egg temp. It's important to space your indirect piece from the stone also or thermal conduction will do the same thing. Use copper plumbing tees, 3/4" nuts or the little green feet if your egg came with them.

dihtn

Thanks for the suggestions-both the pizza as well as the website!

Skiddymarker

Like LS says, setter legs up, grid, spacers on the grid then the stone. If you find the bottom still burns, shorten the time you preheat the stone. In my MBGE, with pies the way we like them, I catch my stone at 400-450ºF as measured with an IR thermo, about 15 minutes of preheat. The egg is at 500-550º.

Find what works, and on the way there, change only one thing at a time. Good luck!

dihtn

Little Steven said:

Yeah you want an indirect piece under the pizza stone. Otherwise the radiant heat from the lump will heat the stone higher than the egg temp. It's important to space your indirect piece from the stone also or thermal conduction will do the same thing. Use copper plumbing tees, 3/4" nuts or the little green feet if your egg came with them.

Does someone have a photo or can point me to a photo of what this setup would look like?

DMW

Something else to try (in addition to the above) is wipe down the stone with a damp rag before you put the pizza on.

onedbguru

I do PS LD, grate, 3 fire bricks, pizza stone at ~650.

dihtn

Thank you all for your suggestions.  Did pizzas tonight-PS legs down, grate and extender to elevate the pizza.  No burnt crusts and the pizzas were super.  We used Trader Joe's dough we had purchased a few weeks ago and had frozen.  It was great.

 

Thanks again.

Doc_Eggerton

Don't try to cook the dough hotter than whatever the maker recommends.  Store bought dough is generally 400.  Higher in the dome is really much better.

jenericzac

I've always used the plate setter legs down with the pizza stone directly on top of the plate setter. Pizza's have always turned out well. Maybe I'll have to try with space between them.

laserdoc85

OK I see some folks are doing PS legs up and some are doing them down?

Raymont

Here's how I set up for pizza.

Skiddymarker

Legs down will tend to shorten gasket life if you cook at temps >500º. If you have a wood stove gasket like the one pictured above, it doesn't matter, if you use Nomex or OME BGE gaskets it will. 

I've found I get more consistent cooks with legs up as the outside edge of the stone is not exposed to burning lump IR, the stone heats much better.