Pizza anyone? (with pics)

ChadPropst

I've been having trouble burning the bottom of my pizzas lately. I run the egg at about 500-550, plate setter legs up, grate, then stone.  I usually put some flour on the stone to prevent sticking.  I generally get the fresh balls of dough from Publix.  

Should I be using parchment to prevent burning? Am I likely putting the stone on too long? Any suggestions would be great.

Ladeback69

ChadPropst said:

I've been having trouble burning the bottom of my pizzas lately. I run the egg at about 500-550, plate setter legs up, grate, then stone.  I usually put some flour on the stone to prevent sticking.  I generally get the fresh balls of dough from Publix.  

Should I be using parchment to prevent burning? Am I likely putting the stone on too long? Any suggestions would be great.

I like using parchment paper and cooking from 450 to 500.  Put the pizza on for 3 minutes then turn a quarter turn, you should be able to pull the parchment paper at this time. let go 3 more minutes and check the bottom.  Usually done at this point. I do leg down, grate, raised grate then stone.  How long do you cook the pizza at that temp?