So I've done about a dozen pizzas on my LBGE so far, and it seems I still have a lot to learn. Such is life. Pizza Nirvana remains elusive.
The setup: I build a large fire, get it going strong, place PS over it (legs down) and the pizza stone on top. This last time I tried to keep it around 600 degrees. I use parchment paper and then the pie right on top of that. After 3min, I pull the parchment paper. Then I let it cook for another 2 min.
I am assuming it's just on there too long, because the crust is coming off slightly burned. I was disappointed because I had backed off the temp (700+) and time a bit from the last time I cooked pizza, with the same result (burned crust). The thing of it is... when I pull the parchment paper, the pizza toppings generally don't look sufficiently cooked to me. It really looks like it needs a few more minutes to me.
So what's the secret to getting that nice brown crust and still having the pie toppings sufficiently cooked? Should I just be cooking at a lower temp?
"I don't know about the rest of you clowns but I'm still trying to get over the shock of realizing that Travis is white." - JohnInCarolina