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Pizza Stone Gets Too Hot
Comments
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buckybrown said:When I make pizza using a BGE pizza stone and deflector plate, the bottom of the pizza burns before the top of the pizza is fully cooked with a nice char on the edge of the dough. What would you think about my placing the pizza stone on top of some bricks (instead of on top of the grate as I am currently doing) as this should surely reduce the temperature of the pizza stone somewhat?? BTW - the temperature on my grill thermometer (I think it is a Smokeware brand) reads 600-650 but I suspect the BGE might be hotter than that. Any thoughts or advice would be appreciated.
Search the forum for pizza setups. There is a TON of info here related to this topic.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Plate setter legs down. Put spacers between plate setter and stone. Aluminum foil balls, cooper tubing or clay planter legs work fine. There can be a significant difference between dome temperature and stone level. You want to watch stone level temperature. Try 550 degrees for 7-10 minutes. My only other thought is there are too many toppings.Large Egg, PGS A40 gasser.
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As said above, providing a gap between your stone and platesetter is crucial. I wouldn't necessarily use a brick(s) because that is still a large surface area for conduction. grab a few stainless steel nuts from the local hardware store
XL & MM BGE, 36" Blackstone - Newport News, VA -
What kind of dough are you working with?
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I encountered the same problem. After reading up on it I cook with platesetter legs up, then grate, then 3 fire bricks arranged in a triangle (for stability) and then my stone. I also cook at 550-600 degrees. Having the stone about 3" above the felt line seemed to get my top crispier and kept my bottom crust from getting toward burnt.EggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
Cooking height - The key is to get the stone close enough to the dome to get the right amount of radiant heat coming off the dome. If the stone is too far from the dome, the toppings will not be done by the time the dough is cooked. If the stone is too close to the dome, the toppings will burn by the time the dough is cooked. The proper height will depend on the dough recipe, cooking temp, dough thickness, and amount of toppings. Many find the sweet spot to have the stone 2-3" above the felt line - but remember you will need to dial it in for yourself. We all make our pizzas a little different so take all the advice as a starting point and make adjustments for your personal style.
What would you think about my placing the pizza stone on top of some bricks (instead of on top of the grate as I am currently doing) as this should surely reduce the temperature of the pizza stone somewhat?Good idea. Stone temp will not necessarily be reduced but the pizza will get more radiant heat from the dome.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
kl8ton said:To make sure your thermo is accurate, test it in boiling water. It should read 212 deg, if not, adjust. If not adjustable, call smokeware and they will send you a new one.
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Last time I made pizzas was my first actual success at it- all around.
I did Platesetter Legs Up, Grid, then my CGS Stone on top of Grid. I ran the cook at ~450.
I use these Grill Mats to put pizza on while making it, then after a few minutes slide off and put the pizza directly on stone.
https://www.amazon.com/Onh-Non-Stick-Grills-Charcoal-Electric/dp/B01D4GGJJW/ref=sr_1_12?ie=UTF8&qid=1504710947&sr=8-12&keywords=bbq+grid+mat
XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.
Not quite in Austin, TX City Limits
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I find 500 by the dome thermometer is the right temp for me. Plate setter legs down, wok ring, grate, pizza stone. Takes about 9 min for everything to be cooked perfectly. I start looking down the top hole at around 7 min to be sure.
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Find you a pizza joint who makes atrisan (sp ) style dough fresh daily and buy it from them. You have to make sure you're not cooking w/ american style dough, if you are, dont plan to cook it over about 400.
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Put some aluminum foil under your pizza stone. It will act as a radiant barrier and lower the temp of the stone significantly. Next question.
______________________________________________I love lamp.. -
I've had better results with dough that does not contain any sugar.Pratt, KS
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I had the same problem for years.. After much R&D heres the solution I've come up with.
Legs up plate setter with 1 fire brick in the front plate setter "slot" with the grill grate resting on top of the legs, I then put the pizza stone on the grate. I use Parchment paper under the pizza and right before I place the pizza on the stone I wipe it with a slightly damp cloth (not wet.. this is very important). Once the top is almost done cooking I pull the parchment paper from the bottom of the pizza to brown the crust (my wife likes hers extra crispy, so I leave hers on until it's almost burnt). I also will rotate the pizza after looking at the bottom of the crust to even out the hot spots.
I let my grill warm up for about an hour so that the dome really radiates on the toppings. Also when I cook Pizza I usually cook 5-7 pizzas.
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I like my dome 800-900 which is too hot for the bottom of the pizza as well. So I have a rag in a bowl of water and I wipe the stone down to cool it before putting on the pizza. This gets me perfect crust and broiled toppings in about a minute and a half.
I have a raised grill and put the stone on that. Plate setter in as well -
I use PLS-LU, grate, fire bricks, pizza stone, preheat ~45 minutes. cooking at 600-650 for 3-5 minutes. make sure the dough can handle high heat.
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Take the guess work out of it and get an infrared thermometer. Just point it at the stone - I do a few pizzas a week and it's not uncommon for the stone to be 200 degrees below, 100 degrees above, etc whatever the dome gauge says.
I wait for around 575 when I use caputo 00, and about 525 if I get publix dough.
Good luck!Milton, GA
XL BGE & FB300 -
GoooDawgs said:Take the guess work out of it and get an infrared thermometer. Just point it at the stone - I do a few pizzas a week and it's not uncommon for the stone to be 200 degrees below, 100 degrees above, etc whatever the dome gauge says.
I wait for around 575 when I use caputo 00, and about 525 if I get publix dough.
Good luck! -
I do direct. But I have the extender for my woo which puts my stone up in the dome. Cook around 500-550 dome temp. Pies take about 7-12 minutes.
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@Gallowayja I go by stone temp. Typically whens the stones hot enough the dome will be around 600+, but again always take the stone temp.Milton, GA
XL BGE & FB300
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