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Black Pizza

run53run53 Posts: 109
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.
Large BGE - 2017
PSWoo with extention
Thermopen and DOT

Boston, Mass

Comments

  • pgprescottpgprescott Posts: 11,104
    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. 
  • JohnInCarolinaJohnInCarolina Posts: 12,834
    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.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • run53run53 Posts: 109
    edited March 10
    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
  • GrillSgtGrillSgt Posts: 2,250
    Strange. If you figure it out make sure to come back and let us know. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • milesvdustinmilesvdustin Posts: 1,671
    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 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • onedbguruonedbguru Posts: 1,611
    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/

  • run53run53 Posts: 109
    edited March 10
    some good ideas here to try for the next pizza cook
    Large BGE - 2017
    PSWoo with extention
    Thermopen and DOT

    Boston, Mass
  • dmouratidmourati Posts: 377
    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
  • FockerFocker Posts: 8,364
    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 
    I agree, try an air gap.  You may be too high, where the heat is just blasting the bottom.

    A damp towel does nothing over such a long bake time on the egg.  It's like icing turkey breasts...all in your head. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • run53run53 Posts: 109
    Focker 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 
    I agree, try an air gap.  You may be too high, where the heat is just blasting the bottom.

    A damp towel does nothing over such a long bake time on the egg.  It's like icing turkey breasts...all in your head. 
    So, you mean 2 stones plus the platesetter? 
    Large BGE - 2017
    PSWoo with extention
    Thermopen and DOT

    Boston, Mass
  • fishlessmanfishlessman Posts: 23,745
    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.
    here ya go, a japanese squid ink pie with seared ahi


  • milesvdustinmilesvdustin Posts: 1,671
    run53 said:
    Focker 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 
    I agree, try an air gap.  You may be too high, where the heat is just blasting the bottom.

    A damp towel does nothing over such a long bake time on the egg.  It's like icing turkey breasts...all in your head. 
    So, you mean 2 stones plus the platesetter? 
    No, i use the adjustable rig (from Tom at ceramic grill store https://ceramicgrillstore.com/) and i have two round stones. With your plate setter you could elevate the stone a few inches over the setter and accomplish the same thing. 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • run53run53 Posts: 109
    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
  • run53run53 Posts: 109
    dmourati said:
    You can check your crust at one/two minutes into the cook by lifting up with tongs/spatula.
    I actually did this and it was already black on one part after just 2 minutes. Not sure what I could have done at that point. But the next pizza was perfect and i left it on there for a good 8-10 minutes. I can't imagine the stone cooled down that much after the first pizza. 
    Large BGE - 2017
    PSWoo with extention
    Thermopen and DOT

    Boston, Mass
  • PlutoniumPlutonium Posts: 133
    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.


  • buzd504buzd504 Posts: 2,659
    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.
    here ya go, a japanese squid ink pie with seared ahi


    Oh, yes, please!!
    NOLA
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