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Pizza crust overdone

Unknown
Unknown
edited November -0001 in EggHead Forum
Need you pizza experts to tell e how to get the top done and not over cook the crust.
Thanks in advance

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Comments

  • egret
    egret Posts: 4,188
    okiesmokie,
    What was your setup?
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  • Good Eats
    Good Eats Posts: 136
    okiesmokie,[p]This is how I do it on the Large... Platesetter legs down, little green feet that came with the egg on top of the platestter on top of the platesetter, pizza stone on top of the feet, pizza on, 400 degrees for about 20 min... I usually do frozen pizza and they can't be beat. Comes out perfect everytime... they have become a staple in our house... every Sunday for lunch. Digorno's.
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  • EmandM'sDad
    EmandM'sDad Posts: 648
    Good Eats,
    I use the same setup, except I cook at 550-600. Pizza done in 12-18 minutes, depending on how many times I peek.[p]Here's one from last night.[p]DSC_0003.jpg[p]-Mike
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  • Unknown
    Unknown
    egret,
    I have a large BGE. Feet down 16 inch pizza stone on top of plate setter stone on top of that. 450 to 500. Put stone in when I fired her up. The pizza was at room tempt when I put it on the egg. cooked about 15 minutes

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  • AZRP
    AZRP Posts: 10,116
    okiesmokie,
    You need to get a little air space between the plate setter and the stone. You can do it like Good Eats said or just put the setter in legs up with the grid and the stone on the grid. -RP
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  • egret
    egret Posts: 4,188
    okiesmokie,
    One setup is plate setter, legs down, ceramic feet or other spacer and pizza stone on ceramic feet. Another way is plate setter legs up, grid with raised grid attached and pizza stone on raised grid (can also do this without the raised grid but the raised grid makes for easier on/off of pizza and less stress on felt gasket). The point being to create an air space between plate setter and pizza stone as that plate setter gets quite hot and will cause burning of the bottom of pizza. I also do mine at 500 degrees.....takes 8-10 minutes!
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  • Unknown
    Unknown
    egret,
    thanks a lot.

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  • Unknown
    Unknown
    I'm going with the assumption that for 500-600 degree temps on pizza, the preference would be platesetter down feet up, grid, grid extender or homemade carriage bolt raised grid with stone and pizza?[p]Looks like at the high temps it would better spare the gasket as no large ceramic righe near it...
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  • icemncmth
    icemncmth Posts: 1,165
    167945969-L.jpg
    <p />okiesmokie,[p]This pizza was cooked at 800deg...I do plate setter legs down usually have 1/4" brass elbows between pizza stone and plate setter...[p]This time I was in a hurry and put the plate setter legs down then put my grate on top of that with the pizza stone on top of that....[p]One thing to remember is hydration level in the dough..If the dough is too dry it will cook quicker....so a neat little trick is to add a little more water to the dough than you would do normal....[p]Notice how the cheese is brown...One other trick is to shred you own cheese..the pre-shredded stuff has a powder added to the mix to keep the cheese from clumping....and it causes the cheese not to melt and brown as well...[p]
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