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?
If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.
In Durham, NC, where I'm kicking ass every day, even without a basket.