Over the years Ive had mixed results with pizza on the egg. When its right its great. Tonight however was another one that didn't go so well. The issue is the crust. We bought some pre made dough from the bakery. I rolled it out put it on the peel and lightly coated the top with olive oil. Put it on the egg without any toppings for a few minutes to pre-cook it a bit. Just enough to get it to set up. Still not bad. Put the toppings on and placed it on the pizza stone. The egg was at approx 600F. After a few minutes 2-3 did a quick check on it and found the crust was burnt black (inedible) on the bottom but the cheese had not started to brown on top and the veggies were not cooked enough. Normally I use cornmeal on the peel to allow it to slide. However, here is where I think it went wrong, tonight we didn't have any cornmeal so I used some polenta. Can anyone confirm that this is an obvious no no? They seamed similar enough? Or is it the pre-cooking? Not necessary? I don't want to give up on pizza on the egg because like I said when its right its great.
Thanks
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I don't think most folks here pre-cook pizza dough. Don't recall anyone mentioning it anyway. Why would you?
What's the config inside your egg? What hardware are you using and what air gaps? If you're using a platesetter and just plop the stone on top of it, you're gonna burn the bottom.
I hate it when I go to the kitchen for food and all I find are ingredients!
Michael"For the record, I took a critical thinking test once and did quite well." - Pete Prescott
They didn't list sugar in the dough ingredients.
Next time I won't pre-cook and Ill set up... plate setter legs up, grill, pizza stone.
Polenta was burning black in a few minutes by itself. Must have been too much heat on the stone.
Thanks for the help.
dome radiates heat back onto za surface
this happened to me a few times and the problem was resolved when i elevated the stone high up in the dome....
I'm only hungry when I'm awake!
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Once stops dropping quickly I open it up and let the heat come back up. Now the ceramic and everything is hot so when it’s reading the temp it’s actually that temp and not just a flame kissing the temp gauge.
I cool the stone with a wet cloth and put the pizza on. I can do four or five and they each come out the same and take the same amount of time and with the dome hot I gind it cooks / broils the top better. I aim to cook above 600 so my time per pie is 4:30
Perfect this method every time
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I pre-heat the raised stone @ 600-650 degrees for 1 hour.
Don't pre-cook the dough. Place dough on parchment paper on the peel then load up the toppings. Exposed edges of the parchment will burn but not underneath the pie.
Mine usually goes 6-8 minutes depending on toppings.
How much polenta did you use? Sounds like you put polenta directly on the stone. Use only enough to allow the dough to slide off the peel - very little. It goes on the peel not the stone. Corn burns on a pizza stone. With a par cooked crust, you shouldn't need any for the main cook.
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.