Second time making pizza on the egg. Still a learning process.
I recently got one of those extra-large spatulas for transferring the pie into and out of the egg. Thumbs-up on that. It made things much easier.
The problem I had this time around, however, was with the parchment paper. It was the first time I've tried using it. Now, I suspect the problem I had may be a function of having a stone that's just not big enough, I'm not sure. What happened was that the parchment paper and the pie were just a little bit bigger in diameter than my stone.
The setup I used was placesetter, with grill on top, then pizza stone on top of a bracket that came with it. The end result was the stone sitting about 3 inches above the grate, right in the middle of the dome. I was cooking right around 600 degrees.
What happened was that the parchment paper got nuked (burned) around the edges. This in turn resulted in the edge of the pizza crust getting burned, which was not at all what I was going for.
I'm not sure how to prevent this in the future, except for perhaps getting a much larger stone. Any ideas?
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