Pizza confusion today

Tylerd76

I have cooked pizza's on my LBGE for the last year and a half and have always had a great outcome. Today was the first time I had any trouble with the bottom of the crust starting to burn before my toppings were completely cooked? Everything I did was as I always have: PS legs down, pizza stone on top, temp between 550-650. The only difference was 2 things: I used dough I bought at a local pizza shop versus dough I usually make myself ; and I used royal oak lump for the first time (previously used BGE or weekend warrior brand). Could either of these 2 differences cause this problem? Has anyone else experienced this?

cortguitarman

Could be the sugar content in the dough from the shop is higher than what you usually make. Also, have you calibrated your thermometer lately?

Conneggticut_Yankee

I was also thinking the pizza shop might be adding sugar or oil to their dough. 

Tylerd76

didn't think of sugar content since I also add sugar to my dough. I saw some posts in another thread that suggest sitting higher in dome with bricks, think I will try this. Also, will calibrate my thermometer since I haven't done since purchasing. Thanks for the responses!

NPHuskerFL

+1 sugar content in the store brought dough.

Skiddymarker

Just my experience, but never seen a store bought dough that liked being hotter than 500ºF - the upper limit on most ovens. Pizza ovens hit the pie from the bottom and the top much better than an egg, could be the dough was meant for a shorter cook, the pizza oven being hotter than the dome. If you wait until your toppings are done, the crust might be toast - literally. 

Egglegal_Alien

+1 on sugar content

Lump shouldn't be a factor if temp was the same you always use.

Also, I suggest a different setup: Plate Setter feet UP, grate, and pizza stone on top of it, else the stone's temp could spike from direct fire hitting Plate Setter transferring to it.

Cheers!

AD18

I'd ask your pizza place what temp they suggest.  Hopefully they will divulge their secret temperature and ingredients:)  I would lean more towards dough content as well. 

Gator_Man

The variable was the dough! and higher in the dome will always help no matter what dough you use. I use the Pillsbury pizza dough and until I started to cook them higher in the dome the bottom would burn before the top was done and the directions say to bake at 425. I'm lazy so dough from the tube is good for me and I also like the texture and taste of the dough. G M