Couple of Pizzas....still fine tuning

lombard

Got a pizza stone for my large a while back.  Built an elevated grid that got the bottom of the stone level with the top of the bottom half on the egg with direct heat.  Made a simple pepperoni pizza.  Got the dome temp up to 500° and let it sit for about 10 minutes to preheat the stone.  Pizza looked fantastic.  For the most part it tasted fantastic as well, but the crust was a bit crispier than I like.


Tried to tone down the crisp in the crust this evening.  Modified my elevated grid so it held the stone in the same place, but had the plate setter in use as well.  During the pre-heat, I wandered off and let the dome temp to get up to 600°.  Adjusted the vents and got it back down to 500° pretty quick, so I figured the stone hadn't gotten up there yet.  Threw the pizza on and let 'er rip (canadian bacon and mushroom this time).  Unfortunately, the bottom of the crust ended up being pure carbon.  Guess the stone was a bit too hot after all.  I may need to get an IR thermometer.

Blassiter

Too bad bottom wasn't perfect because the top looks amazing. I suggest getting the stone a little higher to help with the burning. I run between 475-525 and have had really good luck with pizza. Do you use parchment paper in the beginning? I have been starting every pizza with the paper underneath and pull it out after a couple minutes. 

lombard

Haven't tried the parchment.  I assemble the pizza on a pizza peel with some corn meal on it.  Slide the pizza off the peel directly on to the stone.

May have to try elevating the stone a bit.  Unfortunately, I threw out the all-thread and spare nuts from my initial run.  Guess I can just buy some longer bolts.

Blassiter

I place my stone on a rib rack to get it higher in the dome. If you look real hard, you can see it in this picture.