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Black Pizza
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run53
Posts: 121
Has anyone else experienced black bottoms on your pizza's? The first several pizza cooks were great, but the last 2 I get a totally burnt, like in black bottom. BUT...only the first pizza. If I put a second or third pizza on, they come out fine.
My dome temps are about 550 and the stone usually measures about the same (using infared gun). I heat the stone up for about an hour,maybe a little less.
I gotta figure out how to save that first pie.
My dome temps are about 550 and the stone usually measures about the same (using infared gun). I heat the stone up for about an hour,maybe a little less.
I gotta figure out how to save that first pie.
Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass
PSWoo with extention
Thermopen and DOT
Boston, Mass
Comments
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Maybe wipe the stone with a damp towel prior to launch? I’m not a pizza expert though. Lots of them on here. I assume you have a gap between the conveggtor and the stone.
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What kind of dough are you using? Homemade or store bought?
I will say that I came in here hoping to learn about a new kind of pizza."I've made a note never to piss you two off." - Stike -
I make my own dough. No sugar.
My setup is the woo with platesetter, so grate at felt level. Then 3 bricks, then stone on top of the 3 bricks, so stone is riased up into the dome.
It's crazy cause the first 5 or 6 pizza cooks were perfect for me and I think I'm using the same process.
Damp towel might work for first one. May try that.Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
Strange. If you figure it out make sure to come back and let us know.
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I always wipe the stone with a damp towel just before launch. Gets some of the heat out.
Also, use two stones with a couple inch air gap, keeps the top stone from getting too hot2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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You can use something like Reynolds Pan Lining Paper, foil side down, for the first cook. This is parchment on one side, foil on the other. I will use it for the first pie until it is almost done, then pull it out to get the final crisp on it.
http://www.reynoldskitchens.com/pan-lining-paper/
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some good ideas here to try for the next pizza cookLarge BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
I got the dreaded black bottom once when I forgot to install the first deflector, a CGS spider/stone combo. You can check your crust at one/two minutes into the cook by lifting up with tongs/spatula.Mountain View, CA
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milesvdustin said:I always wipe the stone with a damp towel just before launch. Gets some of the heat out.
Also, use two stones with a couple inch air gap, keeps the top stone from getting too hot
A damp towel does nothing over such a long bake time on the egg. It's like icing turkey breasts...all in your head.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:milesvdustin said:I always wipe the stone with a damp towel just before launch. Gets some of the heat out.
Also, use two stones with a couple inch air gap, keeps the top stone from getting too hot
A damp towel does nothing over such a long bake time on the egg. It's like icing turkey breasts...all in your head.Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
JohnInCarolina said:What kind of dough are you using? Homemade or store bought?
I will say that I came in here hoping to learn about a new kind of pizza.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
run53 said:Focker said:milesvdustin said:I always wipe the stone with a damp towel just before launch. Gets some of the heat out.
Also, use two stones with a couple inch air gap, keeps the top stone from getting too hot
A damp towel does nothing over such a long bake time on the egg. It's like icing turkey breasts...all in your head.2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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I think that's pretty much what I do. I have the woo with plate setter inserted. Then the stock grid at felt line, then 3 small bricks to raise the pizza stone about 2 inches over felt line.Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
dmourati said:You can check your crust at one/two minutes into the cook by lifting up with tongs/spatula.Large BGE - 2017
PSWoo with extention
Thermopen and DOT
Boston, Mass -
I've had variable results like this as well. I found it had a lot to do with the fire's state. With a well burning fire and timely preheated stone, I get consistent top/bottom crust cooking.
I've had occurrences where the fire was dying out and despite the egg still reporting 550-600F, the bottom burned before the top cooked. Here I guess there just isn't enough hot air flow from the fire to cook the top before burning the bottom.
Alternatively, I've had a raging fire where the top was burning before the bottom was crisp to my liking. I've found this balance to be the hardest part and consistency is key. If I need to cook several pizzas (5+) and I don't want to stress about it, I'll occasionally run a second setup in my indoor oven at 500F.
Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage. -
fishlessman said:JohnInCarolina said:What kind of dough are you using? Homemade or store bought?
I will say that I came in here hoping to learn about a new kind of pizza.
NOLA
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