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Uneven Pizza Results

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?
If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
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Comments

  • grege345grege345 Posts: 3,392
    Rotate?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Charlie tunaCharlie tuna Posts: 2,191
    The lower 12 inch skillet was exposed to much MORE heat than the top 10 inch skillet just due to IR.
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  • danv23danv23 Posts: 521
    First and best question, when did you last calibrate you dome thermo?

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
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  • CAT SellerCAT Seller Posts: 205
    Dome thermo was just calibrated, but it could be off. There is moisture in it and I have not broke down to drill a hole in it yet, or get a new one.
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
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  • danv23danv23 Posts: 521
    Check my pizza post for the rig I used. Note that I kept that sucker on for approx 45 minutes. Zero burn. http://eggheadforum.com/discussion/1153406/chicago-deep-dish-nailed-step-by-step-included#latest

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
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  • reh111reh111 Posts: 161
    You cannot cook two pizzas in the same oven, one on top of the other, with one closer to the heat source than the other and not expect and get different results with respect to the crust

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