Pizza issues

PoppasGrill

Wife bought me, well my BIL, a pizza stone, he was down visiting and asked about making pizza on the Egg.
Didnt get pics, as they had a production line running for 4 pies. Turned out pretty good. A few burns, mainly on my arms and hands, from it flaring up when getting pizzas off. Went 600* for 8 mins or so. Though last one was 6 mins and still burned on bottom a bit.
Set stone up on 2” fire bricks on grate as I read was recommended, but think it wasn’t high enough to avoid flaming the felt, but not sure if turning the bricks in the side (4”) would be too high for the stone to fit in dome, XL EGG with large pizza stone.

RRP

My eggperience was that the stone by itself just wasn't enough mass to prevent burnt crust. So my set up is my plate setter with legs down then 3 ceramic feet to provide air space to boot and then the pizza stone on them. Also there is a possibility that your dough isn't meant for that high of heat.

fishlessman

temps drift up with multiple pies, doesnt hurt to have a damp rag to wipe the stone and cool it down after a few pies

full deflector under the stone may it be a platesetter or second stone with an airspace definitely helps as ron mentioned

GlennM

Use "00" flour and no sugar in the dough recipe. It can stand the high temps and comes it great

Langner91

I wish I had the patience you guys have for making pizzas in an egg/Ooni/wood-fired oven/Other pizza device.

I am barely able to wait for the pimply-faced-kid to deliver my pizza when I order it.

Let alone play with dough, temps, flour, sugar, yeast, stones, peels, etc.

Either you all really like pizza, or you hate it.  I haven't decided which.

PoppasGrill

Langner91 said:

I wish I had the patience you guys have for making pizzas in an egg/Ooni/wood-fired oven/Other pizza device.

I am barely able to wait for the pimply-faced-kid to deliver my pizza when I order it.

Let alone play with dough, temps, flour, sugar, yeast, stones, peels, etc.

Either you all really like pizza, or you hate it.  I haven't decided which.

Something about making it yourself, it’s not something I will do a lot of, maybe experiment with a calzone recipe r Stromboli , or pinwheels. And the kids/ grandkids enjoyed putting on their own toppings.

GlennM

I rest my case 

QDude

I had horrible luck with making pizza on my XL.  Temp control was impossible.  The egg is great for many cooks, but not for pizza in my opinion.

Photo Egg

QDude said:

I had horrible luck with making pizza on my XL.  Temp control was impossible.  The egg is great for many cooks, but not for pizza in my opinion.

My XL, once stabilized, holds temps real well. But when you do hi temp cooks it’s important to use the correct flour/dough recipe and make the correct style pizza for high temp cooking. I use a similar setup in the XL for both. A little flash back in second photo but pizza was not burned. 

I use a Woo Ring to hold my platesetter, then a spacer to hold my upper stone off the platesetter.