Pizza crust

jkm

Burnt my pizza crust tonight. Last time was a shade under done. How do you all check when it's done? Thanks for any help. Have had my egg for about a month and love it. Food is great on it.

Fidel

Lift up the edge and have a peek at the bottom.

Mikee

I found cooking pizza on the egg more difficult than the oven. Granted, I am a new egger but a 12 year vet at making pizza's.
In order to hone in, most things will have to try to be constant and only make one adjustment at a time. If making a couple of pizza's, you get make adjustments between pies such as temperature and length of time.
Looking at the bottom and pulling it off before it burns does not ensure a great pizza; it just avoids a burnt crust. The pizza has to fully cook without burning. Use a spreadsheet and keep track of your adjustments: amount of lump, temperature, warm up time, temperature during the cook, etc.
After some time you should be able to find the right combination to produce pizza that is fully cooked and not burnt. While one day it may take 10 minutes, it may take a minute or two longer the next.

Lit

I cook alot of pizzas. I bought 3 extra egg feet and put them on the plate setter and then put the stone on them. I usually get the egg to 475-500 degrees for 20-30 minutes with the stone in and then put the pizza on. Once the pizza is on I open both vents fully for 7-10 minutes depending on the pizza. Dome is usually 550-575 by the time the pizza is done. From personal experience I burn the crust when I prep the stone too hot.

Lovenbrau

Trial and error. Get your pizza stone stabilized at temp, be patient. I use parchment paper. I have found if I use to much oil to coat the dough ball and press it out and leave the oiled part on bottom it fries it. Good luck, and happy cooking.