Gotta use the platesetter! Here's another tip to avoid burnt crusts:
Keep a cool stone on the side. If the bottom of the pizza finishes before the top does, lift the pizza off the hot stone, slide the cool stone under the pizza, and resume.
I use two: Royal Oak, and Wicked Good.
In my experience, Royal Oak burns hotter and faster, while Wicked Good burns cooler and longer. Plus, WG is much more expensive. So I only use WG for low and slow cooks, and I use RO for everything else.
Definitely get a platesetter.
Here's another trick for avoiding burnt pizza bottoms: Keep a second pizza stone on the side -- i.e. off the egg, so that it stays cool. If the bottom of the pizza gets done before the top, lift up the pizza and slid…
"I find it amazing that the respondants with the multi thousand posts all prefer Spares to Baby Backs. It seems that 50% of all the posts on the forum are about Baby Backs and how to cook them."
Actually, that's exactly why I posted this!
Actually, I was planning on having them done a bit early.
The party is at my friend's house, about a half hour away, so I figured I'd pull them and sauce them at home, and carry the pulled pork to the party in pans. They won't get too …
How about this:
Use the plate setter legs up, and put an empty pan on the flat part. Put a grid on the legs, and a baking stone on that.
When you're ready to put the bread in, use a funnel with a long spout to carefully put water in the pan.
We hand-made the dough. No sugar or oil. It was quite thin.
We did NOT put corn meal on the stone. I wanted to do this, but my wife resisted. Guess who won that one...
Next time we will try the corn meal.
Is nobody using mixers? I saw an…
We purposely used a dough with no sugar or oil at all.
We did not have a great deal of toppings.
I'm still quite confused on the optimal temperature: some people are saying 500, others saying 650 or more.
This guy is cooking at 600-650, with the same setup we had (stone on top of feet on top of plate setter):
He has no problem with burning. He says the stone is at 450, but I don't know how he …
Thanks -- how do you tell the temperature of the stone, do you use an IR thermometer? Or do you just assume that over time, the stone will have the same temp as the dome?
I thought I saw other people cooking pizzas at 650 or higher. Is that too…