Pizza problems

Eruption

Hello all. We have had our LBGE since January and have cooked pizza successfully at least 4 times. The last few attempts have resulted in burnt black crust bottoms. We tried switching flour but still burns the crust. Our pizza stone is a cheap 3/8 thick stone and I am wondering if I am over heating the stone? It has us baffled because the first few pizzas we have done turned out awesome. I cook at a dome temp of 550-600, platesetter legs up CI grate with stone on grate. Thanks in advance!

TTC

Homemade or store bought dough?

Eruption

Home made. Tonight we used 00 flour

Grillin_beers

You might simply be cooking it too long. Don't overload the toppings and the pizza will cook faster.

Eruption

The crust was burning at 6 min into the cook. On the successful pizzas they were on for 10 min

allsid

It took me many tries before I realized it was more the setup than the dough I was using that caused the same problems you are having.

Get yourself some fire bricks, and other spacers and raise the stone as high in the dome as will fit cleanly so the top gets some nice radiant heat as well.  Creating a good thermal barrier between the lump at lava temp and the bottom of your pie will work in your favor as well.

Good Luck-

TTC

All I can say is to lower temp, and perhaps raise stone. I have strong feelings about lower temps, and less scientific feelings about raising stone. Even when I make dough from 00 flour I find it cooks better at 475- 500 than at nuclear temps.

Skiddymarker

Wipe the stone with a damp cloth before the pie hits it. Not wet, just damp - it will cool it. 15 minutes for a 1/2" stone is loads of pre-heat if the dome and setter are hot and stable. I love my 3/8 stone.