I love pizza on the egg, but sometimes the bottom crust is definitely done and the top isn't quite there. Should I be cooking higher in the dome?
I'm a potter so I didn't buy the typical egg accessories, but my stone (13" round kiln shelf in my case) is even with the top of the bottom half of the egg and I have a large egg. I use 1/2 kiln bricks around the perimeter to raise the grate I have the stone on. I've had dome temp at 550 and am wondering if I should have the pizza higher into the dome? A lower temp? Doesn't sound right, but maybe.
I've heard higher temps are better for pizza but wouldn't the crust burn long before the top is done? I followed someone's suggestion on this forum to wipe the stone with a wet rag to cool it down a bit right before sliding the pizza from the peel, but the bottom is still ready to come out while the top is not done.
Any ideas on what adjustment to make? The pizzas are close to perfection, but not quite there! I'm new to this whole egging world - any advice is much appreciated!