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Calzone question...

55drum55drum Posts: 74
edited November -1 in EggHead Forum
I've had great results on my XL baking these...however..we occasionally have a large group of people over whereas everyone makes their own zone and I cook it....first batch that comes off is nearly perfect everytime...but as I continue to cook the next 3 or 4 batches..I have to really keep an eye on them or they'll burn on the bottom...this is despite the fact that I'm maintaining the dome around 475..

I use the plate setter legs up, then the grill & then a pizza stone.

I'm suspect that the stone does not cool down as fast as the dome temperature.

Whats the trick?? Thanks

Comments

  • Little StevenLittle Steven Posts: 26,167
    55drum,

    You may want to try the setter legs down, green feet and then the stone. It may be that you are getting too much convection under your stone with that much space. Let me know if this helps cause I would like to know myself.

    Steve

    Steve 

    Caledon, ON

     

  • usc1321usc1321 Posts: 627
    I agree with Little Steven, on the set up you should have a space?air gap for the stone and legs down. Plus try wiping the stone with a wet washcloth between cooks it helps cool the stone. Works great for cooking my pizzas ;) B)
  • EdemitchEdemitch Posts: 196
    I have the same issue when I make pizza. The stone just gets too hot after a while. Once I see it getting too hot I use parchment paper under them. It works like a charm

    Ed
  • MCRMCR Posts: 270
    I ran into the same problem where the stone seem to get too hot and the crust cook way too fast but that night I cook 15 pizzas...

    Yes, my set-up was legs down but it cross my mind to increase the gab between the plate setter and the pizza stone by simply using bigger copper....

    Jeff, I love your idea of cooling the pizza stone with a washcloth or old wet rag.

    Ed, I tried with keeping the pie into a pizza plate, it ws better than directly on the pizza stone but I will try with a parchment paper.
    Marc
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