baboli pizza crust

jake42

I usually use baboli pre-made pizza crust.
I made a piiza on my egg the other day. it came out pretty good. However, the crust was slichtly burnt. I used the platesetter and and pizza stone. Any suggestions?
Thanks

Smokey

jake42,[p]I like to use a pizza screen in addition. I often use a premade pizza dough available at Piblix (grocery store). The screen adds a layer of air between the stone and the dough (helps prevent burning and sticking)![p]Smokey

Unknown

Smokey,[p]I would guess that a Boboli crust would burn more easily, since it is prebaked. You are starting out already cooked and there is a lot less moisture in the dough, which would otherwise buffer the heat.[p]Suggestions: Make or buy fresh dough and lose the Boboli, or if you must use it, you may have to lower the heat significantly.[p]If it is the transfer of a raw pizza that you are shying away from, then you might just want to own a Super Peel. :-)[p]Gary[p]p.s. You can make your own "Bobolis" for way less $$$$. They only have to bake about 3 minutes, and can be frozen for when you are ready use them.[p]

The Naked Whiz

jake42,
What temperature did you use? How long did you preheat the stone?[p]TNW

jake42

The Naked Whiz,
I was at 425.
I did not pre heat the stone.

The Naked Whiz

jake42,
Do you know what temp Boboli recommends on their packaging? I'm surprised you could burn the crust when the stone wasn't preheated. [p]TNW

jake42

The Naked Whiz,
Thanks, I will check the packaging.
Do you reccomend that I pre heat the stone?