Spring break, big kids in the house, pizza night on the Egg!
We've been using Publix pizza dough, a 1/2 inch thick 16.5 inch dia glazed-top pizza stone, and a large BGE.
At 400F dome the pizza cooks ok, the crust browns up decent on the bottom but we would like the top to get a little crispier.
At 450F dome the pizza starts to burn on the bottom before it gets crispy on the top.
In the past, cooking pizzas at 500F or above has resulted in 'black bottom'.
Some of you here cook pizza at temps even higher than 500F.
Suspect our 'problems' are primarily due to the Publix pizza dough, or whatever's in it. We have three doughs for tonight and will try leaving the parchment paper in at 450F and see how that goes. Any other suggestions?
Also, what is a good high heat pizza dough? Looking for medium thick crispy crust with nicely browned cheese and ingredients.
Thanks ahead of time!