Pizza Flop(pic heavy)

egger66 · September 2009

My wife and I made pizza tonight for us and a few guests.
We had the mini and LBGE fired up and we let the stones heat up for a little over and hour at 450-500*(the mini was a little longer). I used the stone,woo, grid, stone for the mini and the large was plate setter(feet down) and the pizza stone on top of the setter. All of the pizzas looked great from the top(even though it took a lot less time to cook than normal) :ermm: ...but the bottoms were burned

Next time I wont let the stones heat up for so long. Here are a few pics:

The mini set up

Melissa's Hawaiian Pizza

The New York Style pizza..The whole bottom was burned more than the darkest part of the crust you see

Same with the Hawaiian Pizza

Boss Hogg · September 2009

Egger66-Did you have the green spacers between the plate setter and the pizza stone? Also, when I make mine, I put the pizza on parchment paper. Some folks use cornmeal on the stone and put the pizza on it. I usually make my pizza at 500* and haven't had problems with burned crust.

Brian

thebtls · September 2009

Parchment paper ended all my burnt crusts...

egger66 · September 2009

I did not use the spacers and have not for the past 5 or 6 cooks. I've been very pleased with the outcomes until tonight. All the other times I let the stones heat up for about 30 minutes instead of the 1 hr +, but with guests over, I lost track of time. When I tried the spacers before, the bottom of the crust wasnt getting done enough, thats when I started cooking without the spacers and thought I had it nailed until tonight.

Wanabe · September 2009

Ditto what Brian said, feet under the pizza stone over plate setter is the way to go.

Boss Hogg · September 2009

Here's my set up

I hope that helps next time.
Brian

Petie · September 2009

So where do you get parchment paper?

Boss Hogg · September 2009

Petie, Just about any grocery store. With the wax paper and aluminum foil. Brian

Eggsakley · September 2009

What is the upper limit on temp with parchment paper

SkySaw · September 2009

You could try heating the Egg to 300-350 degrees to get the stone up to that temperature, and when ready to cook, bump the temp to your higher setting for a few mninutes prior to the cook. That would allow the radiant heat from the ceramic to cook the top of the pizza, without the stone getting so hot that it burns the crust.

Mark

civil eggineer · September 2009

I have better results and less burnt crusts when I cook pizzas at 400 dome temp. They usually take around 30 minutes but that is what works best for me. Also, make sure you have a small space between the platesetter and the pizza stone or flames will get in there and cause burnt crusts.

Pizza Flop(pic heavy)

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