We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click 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.