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Pizza Question

JcornJcorn Posts: 3
I am new to the BGE world after toying for the past 1.5 years with an Akorn. I loved my pizza on the Akorn but always seemed to burn the bottom of the crust on pie 2 & 3. I plan on doing my first pizza on the egg thus w/e. Any suggestions on how to avoid repeating when using the BGE?

Comments

  • bigguy136bigguy136 Posts: 1,161

    Welcome jcorn.

    I'm sure others more experienced will chime in but I found I need to change my pizza dough recipe to a one without much sugar.

    I hope this helps. Also do a search for zippylip or paqman

    http://eggheadforum.com/discussion/987401/x/p1#

    http://eggheadforum.com/discussion/1141565/finally-the-pizza-dough-recipe-i-was-looking-for/p1

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • fusionhqfusionhq Posts: 1,705
    First two minutes on parchment paper. Then slide it out. Also make sure the egg and stone are completely warmed up before first pie. One more thing. Wipe pizza stone with damp rag between pies.
  • fusionhqfusionhq Posts: 1,705
    If it means anything I use Publix pre made dough.
  • EggcelsiorEggcelsior Posts: 13,959
    If your subsequent pizzas are burning, your stone is likely getting too hot. What temp are you cooking at? Do you have an air gap between the stone and heat deflector?

    One option is to wipe the stone with a wet towel right before you put the pizza on.
  • grege345grege345 Posts: 3,515
    Jcorn said:
    I am new to the BGE world after toying for the past 1.5 years with an Akorn. I loved my pizza on the Akorn but always seemed to burn the bottom of the crust on pie 2 & 3. I plan on doing my first pizza on the egg thus w/e. Any suggestions on how to avoid repeating when using the BGE?

    how do you plan on going about it? That would help some.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • JcornJcorn Posts: 3
    After reading so many threads last evening my plan was 600 dome temp, plate setter legs down, grate, small terra cotta planter feet, stone...I did pick up on wiping the stone with a wet rag between pies, think I will try that as well.  I have done Bobby Flay crust in the past, as well as crust from a local pizza joint here in STL.  This time we were planning on using a store bought variety, unfortunately the brand name escapes me at the moment.
  • grege345grege345 Posts: 3,515
    Sounds like a good plan @Jcorn only thing I do that you didn't mention is I let it go a few minutes turn the pizza let it go a couple more and turn it again. This is something my grandmother did so this is what I do. I miss her pizza
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • SkiddymarkerSkiddymarker Posts: 8,299
    If using store bought dough, check the directions. Most ovens, the intended device to cook a pie will top out at 500ºF, your 600ºF target temp might be too hot for the dough.
    Try legs up on the setter, grid on setter, your spacer feet and then stone. This puts a much larger air gap between the very hot setter and the stone. 
    Delta B.C. - Move over coffee, this is job for alcohol!
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