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Pizza Question

UKBradCUKBradC Posts: 46
edited 2:23PM in EggHead Forum
I've tried pizza on the Egg a couple times but I have yet to experience what I consider to be a success. The crust always seems to be soft and doughy in the center of the pizza, but perfectly done and crusty elsewhere. I set up the place setter with the legs down and the baking stone elevated with 3 Egg feet on top of the place setter to allow airflow (I read somewhere on the forum to elevate the stone). I cook it at 500 until the toppings almost seem burnt and the center is still doughy. What am I doing wrong?
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Comments

  • Serial GrillerSerial Griller Posts: 1,186
    Bradlee,
    Are you preheating your plate setter and pizza stone for about 45minutes -1 hour @ 500' before you put your pizza on the egg?
    Also sometimes if you pile on the toppings too thick in the middle the crust gets soggy or stays chewy.
    I cook mine about 12-14 minutes.And get a crispy crust even with a thick crust.
    If you remove your daisy wheel and just control the temp with the lower damper you can look down the top of the dome to check to see if your pizza toppings are getting burnt..
    Practice makes perfect.And it's so much fun. :)
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  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Probably too many topping. Try only tomato sauce and cheese.
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  • MJF24MJF24 Posts: 146
    A couple of thoughts:

    1. How long are you letting the pizza stone heat up before putting the dough on? It probably needs about 45 minutes to heat up enough.

    2. How thick is your dough? It you are trying to make thick pizza, it will be more difficult to cook the dough evenly before the toppings are done.

    3. You could try pre-cooking the dough a little bit before putting the toppings on. Give the dough a 3-minute or so head start and then put the toppings on--you should be fine that way.

    Good luck!
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  • phar71phar71 Posts: 44
    What is the paper you all put under the za, in between the za and the stone?
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  • It's parchment paper. It won't burn, and helps slide the pizza on and off the stone if you don't have a peel. You can get it in the supermarket in the same aisle as tin foil and plastic wrap.

    -John
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  • PetuniaPetunia Posts: 110
    I've had success putting the stone on my raised grid.
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    How wet your dough is might have some influence too although I doubt that is the problem. With this set up you get very good air flow around the stone and it is easy to check the doneness of the pizza without raising the lid by peeking through the top.
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  • Serial GrillerSerial Griller Posts: 1,186
    I also lightly saute my veggies before putting them on the pizza in olive oil .I helps keep them from burning .
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