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Burnt pizza

I have had mixed success with pizzas. Either they come out great or they burn. Here is my process:

-XL Egg with plate setter legs down and pizza stone on top of plate setter
-Heat the egg up to 550-600, let stabilize for 20 mins or so
-Cook pizza for 8-10 minutes

Last night using homemade dough the crust burnt in less than 5 minutes.

Help please!!!!
XL BGE Katy, TX (otherwise known as Far West Houston)

Comments

  • AviatorAviator Posts: 1,580
    Direct or indirect heat? I do mine indirect with platesetter and raised grid, then use a pizza stone on the raised grid. Has been consistent.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • CPARKTXCPARKTX Posts: 1,481
    I'm not a pizza expert, but have been having good luck lately.  Try plate setter legs UP, cooking grid on plate setter, and pizza stone on cooking grid.  I think that too much heat is transferring to the pizza stone in your configuration because of the large surface area in contact with the plate setter.  
    LBGE & SBGE.  Central Texas.  
  • tmastmas Posts: 29
    Indirect with the platesetter legs down and pizza stone on top of plate setter
    XL BGE Katy, TX (otherwise known as Far West Houston)
  • CPARKTX said:
    I'm not a pizza expert, but have been having good luck lately.  Try plate setter legs UP, cooking grid on plate setter, and pizza stone on cooking grid.  I think that too much heat is transferring to the pizza stone in your configuration because of the large surface area in contact with the plate setter.  
    ^^^^^^^^^^^^^^^^^^^^^^^^^^^^this.
    Keeping it Weird in the ATX
  • Charlie tunaCharlie tuna Posts: 2,191
    Plate setter legs down and ceramic stone directly on top of the plate setter means Ceramic stone will be the same temperature as the plate setter ----------------  a whole lot hotter than the temperature in the dome!!  You need spacers between the plate setter and the pizza stone, or do it legs up, then install the grill at gasket level and set the pizza stone on top of the grill.  Your way has so much heat being directly transfered to the pizza stone that the dough will be burnt before the toppings even begin to melt..
  • +1 with charlie, to much heat a new d will burn quick. You need space between stone and plate setter. Use some fire brick its only 1.5 in. Thick.
  • Little StevenLittle Steven Posts: 28,169
    Mr. Tuna is right on. There have been years of discussions on this. I use plumbing tees for space because the thermal contact area is minimal.

    Steve 

    Caledon, ON

     

  • GriffinGriffin Posts: 7,494
    you need spacers between stone and place setter

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • tmastmas Posts: 29
    Thanks for all the replies!!! I will deliberate whether I want to use the platesetter legs up or use spacers.
    XL BGE Katy, TX (otherwise known as Far West Houston)
  • Solson005Solson005 Posts: 1,911
    Here is a picture of what has already been said, i use the green ceramic feet that used to come with my egg so if you have them they work great. But as @Little_Steven said plumbing tees work great too..

    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • tmastmas Posts: 29
    Does the stone not slip off the tees or feet when putting the pizza on with the peel?
    XL BGE Katy, TX (otherwise known as Far West Houston)
  • Solson005Solson005 Posts: 1,911
    I use a Super Peel so the stone doesn't move when I do it. 
    image
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • Charlie tunaCharlie tuna Posts: 2,191
    I have never had a problem with the ceramic moving with either the green feet or the grill.
  • BigGreenBBQBigGreenBBQ Posts: 109
    edited March 2013

    I second Solson005's solution -- I do the exactly same thing on my XL and I get great results.  The BGE feet are hard as heck to find though -- maybe your local dealer has some. 

    How thin is your stone -- I have seen pottery barn ones get so hot they crack -- I got my stone from here: http://www.bakingstone.com/

    Maybe its the dough?

  • Little StevenLittle Steven Posts: 28,169
    tmas said:
    Thanks for all the replies!!! I will deliberate whether I want to use the platesetter legs up or use spacers.
    Your best bet is to get some firebricks and put them on the firering and set the platesetter on that...or get an adjustable rig

    Steve 

    Caledon, ON

     

  • Charlie tunaCharlie tuna Posts: 2,191
    Which ever way -- the main thing is knowing what get extreamly hot and how heat can be transfered in future configurations..
  • henapplehenapple Posts: 15,577
    @tmas....I couldn't care less about your pizza.... just keep spanking bama. :))
    Green egg, dead animal and alcohol. The "Boro".. TN 
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