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First pizza - first pie really good, second pie not so nice

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NJ_BBQ
NJ_BBQ Posts: 137
in EggHead Forum

I did my first attempt at pizza tonight. I used dough from a local pizzeria who said they run their over at 600*.

I ran the XL to 600* and held it there for 15 minutes before putting food on - first pie cooked for 7 minutes and came out perfect on the bottom; the second pie cooked in just 5 minutes and was burnt on bottom.

I didn't have any corn meal or anything on the pizza stone because I was using a Super Peel to take the uncooked pie from the granite slab to the pizza stone. I am thinking of trying a pizza screen next as opposed to lowering the temperature as the crust was fully cooked and the top was melted perfectly, just to much char on the bottom.


Basking  Ridge, NJ - XL with KAB
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  • danv23
    danv23 Posts: 953
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    Did you use your platesetter legs up, grate, stone?  If you put the stone direct over the coals the burn will happen.

    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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  • NJ_BBQ
    NJ_BBQ Posts: 137
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    @danv23 - yes, the platesetter was in legs up. Above that I was using the 2-tier swing rack and had the pizza stone on the top grid.

    Thanks - Bill

    Basking  Ridge, NJ - XL with KAB
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  • danv23
    danv23 Posts: 953
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    Shouldn't have happened then. Check your dome thermo.  Perhaps it's off.  I always check mine with the IR thermo before throwing the pie on.

    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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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Dumb question - did you let the Egg run away when you had it open and pulled the first pie?
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Chubbs
    Chubbs Posts: 6,929
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    The stone got too hot. Use an Infrared therm to test it between and make adjustments. You can also wipe the stone down with a wet rag in between pies
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • NJ_BBQ
    NJ_BBQ Posts: 137
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    @smokeypiney - never a dumb question, I always appreciate the input. The dome went as high as 650* and came back down after a few minutes.

    @chubbs - any risk of causing the stone to crack when cooling it that way? Also, can I use a metal scraper to get the burnt remains off the hot stone  so I can get the next pie on?
    Basking  Ridge, NJ - XL with KAB
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  • pgprescott
    pgprescott Posts: 14,544
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    NJ_BBQ said:
    @smokeypiney - never a dumb question, I always appreciate the input. The dome went as high as 650* and came back down after a few minutes.

    @chubbs - any risk of causing the stone to crack when cooling it that way? Also, can I use a metal scraper to get the burnt remains off the hot stone  so I can get the next pie on?
    No and yes. 
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  • Chubbs
    Chubbs Posts: 6,929
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    NJ_BBQ no it will not crack it. you can also try a lower temp. I usually cook my pizzas around 500 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • QDude
    QDude Posts: 1,052
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    That's the problem with the XL and pizza. Opening the dome at those temps causes the temp to run crazy high. I've given up on pizza with the egg. 

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    A 15 minute warm up is not nearly enough time for the ceramics to soak up heat and reach an equilibrium.  The first pie being ok and the second being burnt is a classic example of a pizza stone that was still warming up when it was cooked on.  Give it at least 45 minutes, I prefer an hour.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    jtcBoynton said:
    A 15 minute warm up is not nearly enough time for the ceramics to soak up heat and reach an equilibrium.  The first pie being ok and the second being burnt is a classic example of a pizza stone that was still warming up when it was cooked on.  Give it at least 45 minutes, I prefer an hour.  
    A very good assessment.  Everything has to heat soak.  Higher in the dome is also better.

    Here is my set up, PS, grid, Woo and stone.



    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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