Temp for pizza

Unknown

I tried to make pizza on the egg. Bottom burnt and the top not quite done. Help I crave the brick oven pizza I loved living in Naples

The Naked Whiz

votel Michele,
People who make their dough at home using Spin's recipe, for example, seem to use 600-650 degrees. I buy unbaked pies from a local pizza place and I do them at 550 degrees. I'll assume you aren't doing Digiorno from the supermarket...[p]One way to keep heat in the top of the egg so the toppings get done, is to keep the bottom vent wide open and regulate temperature using the daisy wheel slider on top.[p]Putting more ceramic between the fire and the pizza can help prevent burnt crusts by delaying the rise in temperature of your pizza stone (you are using a stone, right?) [p]You can always simply preheat the stone less, but this requires a little experimentation and won't allow you to cook lots of pies if you are so inclined since the stone will continue to get hotter.[p]Another trick from pizza makers is to take a slightly damp rag and wipe your stone just before putting the pie on. This will cool the stone. Putting a fresh pie on the stone will keep the stone's temperature down. If you want to do multiple pies, then you need to keep them coming or the stone will heat up, but you can use the rag again if that happens.[p]Good luck!
TNW