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Burnt pizza crust

SmokingLongSmokingLong Posts: 34
edited 6:20AM in EggHead Forum
I am new here, so I apoligize in advance if this is an question already covered by our board veterans...

I have tried grilling pizza on a baking stone several times but he bottom always seems to burn prior to the topping becoming sufficiently cooked. I am placing the stone directly on the grid, which I think is the problem. I am considering buying the plate setter and setting the stone on that. Would this do the trick?

Also what temp have people found successful and what is good recipe for pizza dough for my BGE?

Comments

  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    Hmmm... what temp are you cooking at?

    Also, a lot of people use their EGG feet between the stone and the platesetter to create a barrier.

    Greg
  • FlaPoolmanFlaPoolman Posts: 11,672
    I cook the with the plate setter legs down and the pizza stone on top with the BGE feet in between to creat an air gap.
  • I think I was cooking at 500-600 trying to get that brick oven crust you find in authenic Neapolitan pizza places. I think they run their ovens at 600+. The results where better when I reduced the temp to 400.
  • The Naked WhizThe Naked Whiz Posts: 7,780
    The plate setter and a stone will work much better, I think. I use them together to cook pies at 550 or so, and they usually do well. I preheat for 30 minutes.
    The Naked Whiz
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    I might try creating the barrier with the BGE feet.

    Greg
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    FP,

    So, if you use your feet under the stone, what do you use under your EGG?

    Is it in a nest?

    Greg
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    Agreed, I did not realize that a platesetter was not in the equation.

    Greg
  • FlaPoolmanFlaPoolman Posts: 11,672
    I have about a dozen feet. Already sent a bunch out to other eggers.
  • The Naked WhizThe Naked Whiz Posts: 7,780
    If you place your original feet in a box lined with red velvet, and then say the magic chant over the box at a crossroads at midnight of the summer solstice while wearing a gold thong, they will mysteriously multiply! In my case though, I begged my dealer for a couple. :-)
    The Naked Whiz
  • StanleyStanley Posts: 623
    Mine's in a nest and I use the feet as described for pizza. BTW, nurseries sell ceramic and terra cotta plant pot feet that will work as well.
  • thirdeyethirdeye Posts: 7,428
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428
    623f6422.jpg

    Technically, I still have my pizza training wheels on. Whenever a homemade crust seems too soft, or spongy I use a pizza screen (sprayed with PAM). It buffers the heat from the stone and makes moving the pie on and off a breeze.

    RTD turned me on to some pre-made crusts made by Mamma Mary's that work for me too.

    DSC05212JPGa.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    The reason I ask is because I do not use my feet under my EGG.

    I have my EGG on a thick paver and everyone seems to say that this could have issues.

    However, I have touched the paver while cooking and it does not get hot at all.

    Greg
  • StanleyStanley Posts: 623
    Like the pizza screen idea! I'll have to look for them. I'd think they could also be used on the grid for grilling "things that tend to fall through the cracks". I've only seen the rectangular screens to date.
  • UnConundrumUnConundrum Posts: 536
    As previously posted you have to avoid the flames directly on the pizza stone. The plate setter, upright or inverted is a good solution. If upright, put something between the plate setter and the pizza stone. Others have mentioned the feet, I use the grid.... just do something to avoid that direct heating.

    Something else to consider is your recipe. Make sure you're not adding sugar to your dough... Sugar caramelizes quickly and will cause your dough to burn.
  • Greg,
    I would be more worried about the egg not being able to release heat off the bottom and cracking the ceramic on the bottom of the egg. I think the air barrier is a very good idea, hence using the feet or something to raise it just a bit off of a surface. The paver may not be getting very hot, but there is no wear for the heat to go when it is sitting directly on the paver, I would be afraid that a crack is inevitable.
  • Mike in AbitaMike in Abita Posts: 3,302
    This is my set up for pizza.

    3-7-08002.jpg

    Here is the recipe I use for dough.

    http://www.pizzamaking.com/pizza_recipes.html
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