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Uneven Pizza Results

CAT Seller
CAT Seller Posts: 208
in EggHead Forum
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

  • grege345
    grege345 Posts: 3,515
    Rotate?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Charlie tuna
    Charlie 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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  • danv23
    danv23 Posts: 953
    First and best question, when did you last calibrate you dome thermo?

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • CAT Seller
    CAT Seller Posts: 208
    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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  • danv23
    danv23 Posts: 953
    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: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • reh111
    reh111 Posts: 196
    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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