Pizza gone way wrong

gamason

Tried "caveman" style on that one, huh! Dont give up. The egg makes a great pizza.

fishlessman

your next pizza will be better, it cant be worse
ive never seen one so bad
) get the egg cooking an hour before the pie goes in and try again, 500 degrees is a good starting point

wkearney99

An hour?  My XL doesn't take anywhere near that long to get up to temp.  The keys being a lot of lump, leaving the vent fully open and the cap completely off.  That and I usually start the lump with a MAPP torch.

I did a dozen pies with a two stone setup on a Ceramic Grill Store adjustable rig.  Worked great.  Each of them took around 6-7 minutes.

fishlessman

wkearney99 said:

An hour?  My XL doesn't take anywhere near that long to get up to temp.  The keys being a lot of lump, leaving the vent fully open and the cap completely off.  That and I usually start the lump with a MAPP torch.

I did a dozen pies with a two stone setup on a Ceramic Grill Store adjustable rig.  Worked great.  Each of them took around 6-7 minutes.

mnes up to temp between 10 to 15 minutes but its not burning clean
for what its worth i cook in the greasiest, crudiest egg on the forum, most here would spend a day cleaning it before deciding to replace it
 ) )

DieselkW

That grey stuff is ash, (smoke) you have to wait until the air exiting out the chimney is clear, and the temp has stabilized. Cooking before that will yield undesirable results.

I know, it's an expensive lesson. When you open the dome, and see that the ceramic has gone from creamy white to charcoal black within the first three cooks.... that same stuff is on your pizza. 

The pepperoni looks good. (silver lining)

Gogogordy

Perfectly titled post! Try again, your odds of improvement are very, very good. Pizza's tough till you show it you're in charge...then it's easy.