With all the talk of pizza on the forum today, I could not resist joining in. Publix pre made dough, pressed into two CI skillets, one 10", the other 12", identically prepared, other then the toppings. Dome temp at 400, PS legs up, cooking grate held the 12" skillet, grid extender held the 10" pie. Both cooked for about 25 minutes. The 12" bottom crust was hard and almost burned. The 10" bottom crust was perfect.
I am trying to figure out why the 12" was burned? Was it because it was closer to the heat source? Wife says it was because there was more cooking surface it cooked faster. Any ideas and how to prevent it from happening again?
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