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Black Pizza

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run53
run53 Posts: 121
in EggHead Forum
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
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  • pgprescott
    pgprescott Posts: 14,544
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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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  • JohnInCarolina
    JohnInCarolina Posts: 30,945
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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
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  • run53
    run53 Posts: 121
    edited March 2018
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    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
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Strange. If you figure it out make sure to come back and let us know. 
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  • milesvdustin
    milesvdustin Posts: 2,882
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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 hot 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

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  • onedbguru
    onedbguru Posts: 1,647
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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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  • run53
    run53 Posts: 121
    edited March 2018
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    some good ideas here to try for the next pizza cook
    Large BGE - 2017
    PSWoo with extention
    Thermopen and DOT

    Boston, Mass
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  • dmourati
    dmourati Posts: 1,268
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    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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  • Focker
    Focker Posts: 8,364
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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 
    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."

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  • run53
    run53 Posts: 121
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    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 
    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
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  • fishlessman
    fishlessman Posts: 32,749
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    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.
    here ya go, a japanese squid ink pie with seared ahi


    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • milesvdustin
    milesvdustin Posts: 2,882
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    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 
    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)

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  • run53
    run53 Posts: 121
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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
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  • run53
    run53 Posts: 121
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    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
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  • Plutonium
    Plutonium Posts: 230
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    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.


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  • buzd504
    buzd504 Posts: 3,824
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    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.
    here ya go, a japanese squid ink pie with seared ahi


    Oh, yes, please!!
    NOLA
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