Pizza help...

JT_Thomas · June 2015

Alright, I've seen tons of pizza threads on here so I thought I'd give it a shot. I put the stone directly on the grate and heated the egg to a little over 550, and let it stabilize there for a good 10-15 minutes, same as I do in the oven. Put the pizza on, then head inside to put a 2nd one in the oven. After about 6 minutes, I go check on it, only to find that the bottom is charred beyond repair. Wtf? Is it as simple as using the plate setter? If so, legs up or down? If not, what am I doing wrong?

bigguy136 · June 2015

I think you will find most people will do a double stone. Your dome might have been at 550°, your stone was likely higher. You might of had some sugar in your pizza dough and that will cause them to blacken.

Grillmagic · June 2015

JT_Thomas said:

Alright, I've seen tons of pizza threads on here so I thought I'd give it a shot. I put the stone directly on the grate and heated the egg to a little over 550, and let it stabilize there for a good 10-15 minutes, same as I do in the oven. Put the pizza on, then head inside to put a 2nd one in the oven. After about 6 minutes, I go check on it, only to find that the bottom is charred beyond repair. Wtf? Is it as simple as using the plate setter? If so, legs up or down? If not, what am I doing wrong?

I use platesetter legs up grate at the felt then stone and settle at 500

JT_Thomas · June 2015

Grillmagic said:

JT_Thomas said:

Alright, I've seen tons of pizza threads on here so I thought I'd give it a shot. I put the stone directly on the grate and heated the egg to a little over 550, and let it stabilize there for a good 10-15 minutes, same as I do in the oven. Put the pizza on, then head inside to put a 2nd one in the oven. After about 6 minutes, I go check on it, only to find that the bottom is charred beyond repair. Wtf? Is it as simple as using the plate setter? If so, legs up or down? If not, what am I doing wrong?

I use platesetter legs up grate at the felt then stone and settle at 500

Thanks for the info. That's what I was looking for.

NCEggSmoker · June 2015

I just posted a thread on my 2nd try at pizza. Like you my first try was not so great. I use double stones, stabilized for nearly an hour. Top stone up high in the dome so reflected heat can cook your toppings before the bottom of the crust burns.

NPHuskerFL · June 2015

PS legs down and then place something atop the PS to give an air gap between it and your stone. Parchment paper can also aide in this process by helping pie slide easily etc. I remove the paper after about 1-3 minutes depending on what temp I'm doing the pizza at. Air gap can be achieved with balled up aluminum foil, ceramic pot feet, copper fittings, etc.

Grillmagic · June 2015

Grillmagic said:

JT_Thomas said:

Alright, I've seen tons of pizza threads on here so I thought I'd give it a shot. I put the stone directly on the grate and heated the egg to a little over 550, and let it stabilize there for a good 10-15 minutes, same as I do in the oven. Put the pizza on, then head inside to put a 2nd one in the oven. After about 6 minutes, I go check on it, only to find that the bottom is charred beyond repair. Wtf? Is it as simple as using the plate setter? If so, legs up or down? If not, what am I doing wrong?

I use platesetter legs up grate at the felt then stone and settle at 500

Grillmagic · June 2015

Grillmagic said:

Grillmagic said:

JT_Thomas said:

Alright, I've seen tons of pizza threads on here so I thought I'd give it a shot. I put the stone directly on the grate and heated the egg to a little over 550, and let it stabilize there for a good 10-15 minutes, same as I do in the oven. Put the pizza on, then head inside to put a 2nd one in the oven. After about 6 minutes, I go check on it, only to find that the bottom is charred beyond repair. Wtf? Is it as simple as using the plate setter? If so, legs up or down? If not, what am I doing wrong?

I use platesetter legs up grate at the felt then stone and settle at 500

Grillmagic said:

JT_Thomas said:

Alright, I've seen tons of pizza threads on here so I thought I'd give it a shot. I put the stone directly on the grate and heated the egg to a little over 550, and let it stabilize there for a good 10-15 minutes, same as I do in the oven. Put the pizza on, then head inside to put a 2nd one in the oven. After about 6 minutes, I go check on it, only to find that the bottom is charred beyond repair. Wtf? Is it as simple as using the plate setter? If so, legs up or down? If not, what am I doing wrong?

I use platesetter legs up grate at the felt then stone and settle at 500

Grillmagic said:

JT_Thomas said:

Alright, I've seen tons of pizza threads on here so I thought I'd give it a shot. I put the stone directly on the grate and heated the egg to a little over 550, and let it stabilize there for a good 10-15 minutes, same as I do in the oven. Put the pizza on, then head inside to put a 2nd one in the oven. After about 6 minutes, I go check on it, only to find that the bottom is charred beyond repair. Wtf? Is it as simple as using the plate setter? If so, legs up or down? If not, what am I doing wrong?

I use platesetter legs up grate at the felt then stone and settle at 500

Smoker317 · June 2015

I use plate setter legs down. On top of the plate setter I use two fire bricks set on the flat edge. On top of the two bricks goes my pizza stone, this gives me just about 1/2" clearance above the top edge of the egg. For me and my setup, this makes it easy to use a pizza peel, etc., as I am not trying to go in out an angle... I bake at around 500-700, not a big difference in my experience. I do let the stone heat for an honest 30 minutes though... Plenty of ways to skin a cat, but this is my method.

Image: https://us.v-cdn.net/5017260/uploads/editor/p6/d6kw2tkvkqh1.jpg

NPHuskerFL · June 2015

Temp depends on dough your using. Sugar in the dough= running at a lower temp. I prefer no sugar in my dough and usually run around 600℉-750℉. Excellent results can be achieved at lower temps but, the dough has a lot to do with that and how high in the dome you get it.

Grillmagic · June 2015

Sorry about all the repeat posts!

Ladeback69 · June 2015

NPHuskerFL said:

PS legs down and then place something atop the PS to give an air gap between it and your stone. Parchment paper can also aide in this process by helping pie slide easily etc. I remove the paper after about 1-3 minutes depending on what temp I'm doing the pizza at. Air gap can be achieved with balled up aluminum foil, ceramic pot feet, copper fittings, etc.

NPHuskerFL said:

Temp depends on dough your using. Sugar in the dough= running at a lower temp. I prefer no sugar in my dough and usually run around 600℉-750℉. Excellent results can be achieved at lower temps but, the dough has a lot to do with that and how high in the dome you get it.

I agree with Blake on PS legs down and air gap between PS and pizza stone. I like cooking at 450 at 6 to 8 minutes. At 3 minutes I turn the pizza a 1/4 turn I pull the parchment paper. Check it at 6 minute's and if done pull if not let go another minute or two. Make sure your stone has been in the egg and stabilized for at least 30 or more. The stone needs to be hot to cook the pizza well.

ChokeOnSmoke · June 2015

Are you making you own dough? The key to not burning the bottom is higher water percentage in the dough. I used to buy pizza crusts from various local joints and would burn the bottoms up all the time. I did a pizza tonight on an almost 700º pizza stone with no burning whatsoever.

Try this ratio for one 12" pie:

1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1/8 teaspoon instant yeast

Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.

leeman13 · June 2015

@Ladeback69 I tried the parchment paper trick yesterday and even though it was just barely around the outside edge of the pizza, it caught fire and started burning up. Any suggestions on how to prevent?

JT_Thomas · June 2015

ChokeOnSmoke said:

Are you making you own dough? The key to not burning the bottom is higher water percentage in the dough. I used to buy pizza crusts from various local joints and would burn the bottoms up all the time. I did a pizza tonight on an almost 700º pizza stone with no burning whatsoever.

Try this ratio for one 12" pie:

1.25 cups flour
1/2 cup water
3/4 teaspoon salt
1/8 teaspoon instant yeast

Combine 75% flour, water, salt & yeast.
Mix on lowest speed for 1-2 minutes (Should be wet, consistency of batter).
Cover and let sit for 20 minutes.
Now mix on low for 5 minutes.
Start adding the remaining 25% flour for the next 3 minutes with increased speed to 1/3 power.
Let rest 20 minutes.
Hand kneed into a ball and chill overnight or up to 6 days.
Take out of fridge at least 90 minutes before use.

I am making my own dough, but I use sugar.

4 cups bread flour
1 1/2 cups water (warm)
2T olive oil
1T sugar
2t kosher salt
1 packet instant yeast

Mix dry ingredients together in mixer.
While mixing, slowly add water until the right consistency.
Beat for 8 minutes in mixer.
Kneed into ball and put in greased bowl and cover for 1 hr.
Cut in half, and kneed each half into a ball.
Put each half in a greased bowl, covered in the fridge for at least 4hrs, but as much as a few days.
Take out a couple hours before use.

JT_Thomas · June 2015

Ladeback69 said:

NPHuskerFL said:

PS legs down and then place something atop the PS to give an air gap between it and your stone. Parchment paper can also aide in this process by helping pie slide easily etc. I remove the paper after about 1-3 minutes depending on what temp I'm doing the pizza at. Air gap can be achieved with balled up aluminum foil, ceramic pot feet, copper fittings, etc.

NPHuskerFL said:

Temp depends on dough your using. Sugar in the dough= running at a lower temp. I prefer no sugar in my dough and usually run around 600℉-750℉. Excellent results can be achieved at lower temps but, the dough has a lot to do with that and how high in the dome you get it.

I agree with Blake on PS legs down and air gap between PS and pizza stone. I like cooking at 450 at 6 to 8 minutes. At 3 minutes I turn the pizza a 1/4 turn I pull the parchment paper. Check it at 6 minute's and if done pull if not let go another minute or two. Make sure your stone has been in the egg and stabilized for at least 30 or more. The stone needs to be hot to cook the pizza well.

Thanks for all the info. Looks like I either need to go legs down to provide the air gap, or legs up and create an air gap. At least now I have the info to give it another shot.

Cookinbob · June 2015

As stated in earlier posts, in addition to the "double stone" the higher in the dome you get your stone, the better as the radiant heat from the dome improves cooking the top. I used flower pots until I got a BGE raised grate.

Image: https://us.v-cdn.net/5017260/uploads/editor/47/5vabqrpc7oo5.jpg

Trixie_Belle · June 2015

Can I just say this forum is AWESOME! Made pizza Friday night and the bottom of the crust burned after a couple minutes. (no, this wasn't my first pizza) I have no idea what I did wrong! Searched the forum and BAM....I found this post. I think you all have helped me solve my problem. Thank you!!!

golfguyjosh · June 2015

To also avoid burning the pizza throw some corn meal on the stone. I have made a bunch of pizza's and have not burned one yet. I cook them at 650 for 8 minutes.

Carolina Q · June 2015

golfguyjosh said:

To also avoid burning the pizza throw some corn meal on the stone. I have made a bunch of pizza's and have not burned one yet. I cook them at 650 for 8 minutes.

But then you have burned cornmeal stuck to the bottom of the pie. Cornmeal goes on the peel to prevent the pizza from sticking as you slide it off. I have never put cornmeal on the stone. An air gap is your friend.

Lit · June 2015

Don't do plate setter legs down that put deflect the heat right at your gasket and you will get your gasket. I melted my egg shut and cause my table on fire trying this.

The Cen-Tex Smoker · June 2015

I'm doing pizzas in both eggs right now. I have one set up with an adjustable rig and extender and the other with platesetter. I used the BGE rib rack to elevate the stone with the platesetter setup. I' always use 2 stones and it seems to work for me.

avibug · June 2015

For those considering an adjustable rig, it is great for pizza. I put a stone on the woo as a heat barrier and then put the pizza stone high in the dome on the adjustable rig.

Lit · June 2015

I do plate setter legs up with grate then spyder legs down on the grate with stone one the Snyder.

Trixie_Belle · June 2015

I 'puffy❤️' y'all for the advice.

JT_Thomas · July 2015

The Cen-Tex Smoker said:

I'm doing pizzas in both eggs right now. I have one set up with an adjustable rig and extender and the other with platesetter. I used the BGE rib rack to elevate the stone with the platesetter setup. I' always use 2 stones and it seems to work for me.

Really like this setup. I will likely use this next time. Again, thanks for all your all's help. Makes me keep from pulling my hair out trying to figure it out.

Pizza help...

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