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Second pizza, breadsticks...lessons learned

My first BGE pizza turned out great even if it wasn't round. I nailed the shape of this one, but it didn't turn out as well. Last time I had some temperature control issues and cooked closer to 625, this time I had the temp dialed in at 550 but managed to burn the crust. Not sure if it was due to thinner crust or because I removed tha parchment paper after about four minutes. Any thoughts or suggestion? After the pizza, I did breadsticks. I burned the first batch, but got the second batch just right. I only cooked about 5 minutes at 550, and flipped them after 3 minutes.
LBGE & SBGE.  Central Texas.  


  • gerhardkgerhardk Posts: 938
    It looks very good, I can't imagine that the parchment paper would provide enough insulation to prevent burning the crust.

  • BotchBotch Posts: 6,356
    edited January 2013
    What Gerhardk said, parchment won't make a difference.  
    I've been playing with pizzas for years, so many small variables make such a big difference in the final product (although I've only produced two inedible pies in that time; a bad pizza is always better than a great Big Mac).  I just about had things dialed in, then I got my first Egg a year and a half ago.
    Started over on the learning process, but its so much more fun than, say, earning a bachelor's degree!  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • DuganboyDuganboy Posts: 1,118
    Pizza crusts have a life of their own, just like pork butts.  I make a pizza every week and I have to watch that crust like crazy to get it crisp, but not burnt.
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