We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Great tips above. The only other things I'd offer is to see how long you let the egg warm up after you put in the platesetter and stone. If you put them in cold, you're going to need a good bit of time for them to get up to temp of the egg (I put mine in 500 degree oven while egg is being lit and getting up to temp so it shortens time when putting them in cold). Also, assume you were using new lump? On re-used lump, my max temp is usually 500-600. Regarding your crust, I started out making pizzas with the same problem as you and it was how I was stretching the dough. Make sure to make a rim for the outside crust and do not touch or stretch the rim from there. Stretch from middle outward but don't disturb that outer rim. That should help you get a light fluffy crust. Best of luck...guaranteed they'll get better with time.