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pizza question
awm
Posts: 181
I've done pizzas twice now and done 2 each time. They've turned out awesome both times but both times the second one is more done on the bottom, not burnt just more done. I'm sure its because the stone is a good bit hotter by the time the second one goes on, but I'm worried if I want to do 3 or more the bottoms will be burnt. Also I've noticed the temp will jump a little bit on the second one. Any suggestions?
Comments
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The ideal setup (IMHO) is indirect piece on top of the adjustable rig, copper plumbing tees (or similar size spacers) and the pizza stone on top.
Steve
Caledon, ON
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I don't do pizza on mine any more but I did read people wipe down the stone with a damp rag before launching the second pie.
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What I've been doing is PS legs down with a pizza stone on top of bge feet which are directly on PS
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I turn the platesetter upside down. THen - put some wadded up balls of foil, 3, sitting my pizza stone on top of the foil. That allows the heat to circulate above and below the stone.
I let my stone preheat for 20 minutes. The second pizza cooks the same as the first - and the third.
I use parchment paper - so no need to wipe off the burnt cornmeal.
Cookin in Texas -
I think people were wiping off to cool the stone a little.
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