bottom of bread burning

Doctor Evil

I used Prof Dan's recipe for bread, using a dutch oven. Even with the dome temp at a consistent 425 degrees, the bottom of the bread burned. I had a pizza stone set on my grill grate and the dutch oven on the pizza stone-no platesetter. Does anybody have any suggestions to avoid burning the bottom of the bread?

Mike in Abita

doctor evil,[p]Maybe elevate the DO a little. Once the crust forms say after 15-20 minutes, you could also take it out and put it straight on the grid.[p]I hope this helps

Dawgtired

doctor evil,
This is great dough but bread machine dough has a lot of gluten in so it won't be the prettiest pizza you'll ever make but it may turn out to be the best one.

[ul][li]http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13823,00.html[/ul]