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I am sure there are many topics already on this but I would like to have this answered personally! I have tried to make pizza probably 10 times on the egg but it NEVER cooks right. The crust always gets way done before the top gets done. So I always have to choose whether I want nice crust and cold toppings or burnt crust and warm toppings...
I figured the stone was too hot so I tried flipping the plate setter feet up, placing the grid on top of the feet and then putting the pizza stone on that (just so I can get some separation). It did help but the cheese still doesn't brown at all... and by the time I get the 2nd or 3rd pizza on, the stone gets too hot anyway. I can't win! I think I have found out, though, that a good temperature for the stone should be around 400. But I can't keep it at that temperature if I want to increase the dome temperature to cook the top! Any suggestions at all?!
By the way I have and XL egg and when I cook pizza I try to get the temperature around 600 degrees while keeping the top completely off.