pizza help

Unknown

I've cooked pizza about 3 or 4 different times on my relatively new egg. NOthing quite like fired cooked pizza. I have brought the egg up to 550 (dome temp) and cooked the pizza to the point where I was afraid I was going to burn the hell out of the bottom of the crust.

I'm a little gun shy because i did burn the hell out of the crust on my first try at pizza.

In these 2nd and 3rd attempts, I've been relatively happy getting a nice crisp to the bottom most layer of what is a pretty thick crust. My problem is that the top of the crust and sometimes the ingredients (if it is a heavily loaded pizza) don't cook. In fact, I don't really get much color even around the edges of the crust, though the bottom is done close to perfection.

How can I correct this problem? I was figuring lowering the temp.

Stanley

More details. On a pizza stone? If so, how is it placed - with space between it and the plate setter?

BENTE

your temps sound about right!!!


but i like to get my pizza high in the dome

Darnoc

With a thick crust and heavy on the toppings get it up higher in the dome and cook at 450 degrees or till the cheese starts to bubble and the bottom should be fine.Around ten to fifteen minutes.

Will look like this.

Zippylip

all good advice, & I would add this: do not put cold toppings & sauce onto your pie, bring it to room temp before topping your pie & putting on the egg, that way they don't have as far to travel

civil eggineer

I have found my best results cooking indirect at 400 dome temp for 30 minutes. Try it sometime and see if you get closer to perfection.

Grandpas Grub

Lower the dome temp and get the stone above the felt line.

If you bottom is burning and you are not getting the topping cooked… It should be apparent there is not enough heat from above.

You want the dome ceramics of the egg up to temperature and that is going to take some time to accomplish. Put the furniture in the egg and let the egg get very well stabilized at cooking temperature before beginning the actual cook begins. Your pizza then can cook from top and bottom. The higher the cook temp the longer it will take to stabilize. The thicker the toppings the more this is important.

There has been some talk of using 2 stones separated by a 4” or so spacer, then cooking between the stones.

GG

Unknown

Are you using store bought pizza crusts or homemade? They look fabulous.

Hoss's BBQ

Well I would like to add a few things. I use both the plate setter and a pizza stone on top of the plate setter. I do not use a spacer inbetween the layers. I cook most of my pizzas at 550 dome temperature. One thing I like to do is take a damp cloth (not dripping with water) and brush over the top pizza stone before I put the pizza on. This will help you with the burnt crust. I also turn or rotate the pizza as it cooks @ 3-4 minutes between turns. Also read the Naked Whiz's website about pizzas. Hoss PS My first post ever on the forum was about burning my pizza!! and I am a professional chef!!!