Burnt Pizza Crust

Big Hairy Dawg

I tried pizza again last night...

I am getting close but am still having a problem keeping my crust from burning...like black and inedible burning...

I have an XL egg and I put the pizza stone on top of the grate. After looking through the archives, I am thinking my setup may be the problem.

I use the Publix pizza dough and either a pizza screen or vented pizza pan. My target temp is 475-500.

Couple of questions:
- I spray the pizza pan with Canola Oil cooking spray. Is this temp too hot and causing it to burn?

- The problem I have is that the bottom crust cooks much faster than the top. My feeling is that my pizza stone is getting too hot, exceeding the temp of the dome. Is that why the crust is burning?

I believe I am going to try and put the pizaa stone on a raised grid and also use the plate setter to make sure the stone is not subject to direct heat.

I cannot wait to get this figured out as when the pizzas do come out right, they are really good.

Thanks in advance for the advice!

Big Hairy Dawg

Fidel

You answered your own question. Use the platesetter, then the pizza stone. Having the stone as the only barrier allows it to get much too hot for the pizza crust.

Also, don't oil the pizza pan or screen - there is not need to do this. The publix dough cooks up very nicely at 500*.

AZRP

Use a plate setter with the legs up and the grid on the legs. Then put your stone on the grid, this gives barrier from the radiant heat of the coals. -RP

Fidel

These may help. I like a little spacer between the platesetter and stone:





Also, parchment paper is your friend.

Both of these pies were done with Publix dough.

Big Hairy Dawg

Thanks for the advice...I will give it a shot!

Regards,
BHD

[Deleted User]

FWIW- I've cooked pizza both ways -
1) platesetter legs up and grate and then stone
2) platesetter legs down with spacers then stone.

I prefer method #2

I've never had trouble with the crust burning on the bottom, only the top if I leave it too long.

Wipedout

I am a newbie egg owner - only a couple weeks now.

I cooked three pizzas last night and they all turned out great.

I cooked with platesetter legs down - stone on top of plate setter. Some corn meal on top of the stone (just a small amount.

Egg heat with stone and setter in place - arond 525.

First one was what I would call original crust - in for about 15 minutes. The other two were thin crust - in for about 10 - 11 minutes.

No burnt - no black. Perfect.

Bama Chad

Like said, use a platesetter. The more air circulation between the setter & stone the hotter the stone will get....so experiment with legs up, down, spacers, no spacers, etc. until you find what works best for you.

andy_b

For the one that you left in for 15 minutes, when did you put the cheese on?

I am having some problems with the cheese cooking faster than the dough and I think I need to add the cheese a couple of minutes into cooking instead of at the very beginning....