pizza help

GerM

I'm new (1 month with medium egg). I've tried pizza 2 times and both times the bottom was burned and the top wasn't brown. What am I doing wrong? Any suggestions would be appreciated.[p]Thanks

stike

GerM,
tell us how you are doing it.
what's yer set up?

The Naked Whiz

GerM,
to tell you what you are doing wrong, you'll have to tell us what you're doing. What's your setup? What kind of dough? What temps? How long did you preheat? [p]TNW

TRex

<p />GerM,[p]First of all, are you using premade crust or rolling out your own dough? Follow the link below for a description of the setup I use (pictured above) for premade crust - it can also be adapted for fresh dough, per my description at the link.[p]Basically, you need to get the pizza higher in the dome, and, depending on your setup, you may need to use parchment paper under your pizza or a pizza screen - something to soak up or better distribute some of that heat. Are you using a pizza stone and platesetter? Sometimes it helps to put an air barrier between the two. If you're using just a platesetter than you will very likely burn the bottom.[p]Show us a picture of or describe your setup, if you can, and that will help us better pinpoint your issue.[p]Good luck,[p]TRex
[ul][li]Pizza[/ul]