Well gang, here it goes.
I could use some Pizza Love. This is my third attempt at cooking pizza and for some reason my results were okay, but sub-par at best. I have tried many different temps and times, but to no avail. Usually my wife cooks her pie first, and it is always the best one. I will start from scratch so I can reclaim my throne. I can't have this going on for long and still retain my manhood grilling posture.
We buy the dough from a pizza joint down the street, from store to grill it is usually about 45 mins to one hour. We roll it out to about 1/4 inch maybe more in thickness. Just wide enough to cover the pizza stone on the large. We go just a little heavy on the toppings but not so much that the pizza doesn't come off the wheel. Now for the important part, the temps.
The first attempt was at 550 degrees and the first pizza came off in about 8-9 minutes. Maybe a little longer, but it was good. She was happy. I threw mine on and after prep and stoking, the stone had probably soaked up a lot of heat in between pies. I now know, after many forum searches, that I should wipe it down with a damp rag. I cooked mine at a lower temp, prob 475-500 for less time and the crust was a brick.
So the second attempt, same results. First pie was great, hers' again, and mine was still a brick. This time the temp was lower, at the 475 - 500 mark. I wiped the stone down and still got a rock hard crust.
Today I preheated the LBGE and started mine first this time. 500 degrees at the start and added the pizza. At 6 1/2 mins the bottom was black, and the top undercooked. I had to finish it off in the broiler. Somewhat degrading. She just threw hers on and wiped down the stone. I will post the results later.
What gives? I am very open to suggestions and will take any and every bit advice my fellow Eggheads are willing to offer. Thanks guys and gals.
New Bern, NC