Tried a pizza last night and the bottom was black

bamarob · April 2010

Here is the set up. Plate setter with 3 feet on top with the pizza stone on top of the feet at 550-600.

We used the pilsbury dough and pre-baked in the oven before adding our topings. Then added topings and went on the egg. I was keeping a close watch on it but the top was not getting done and the bottom was just burning.

I had the pizza on some parchment paper which also burned. I pre-heated the stone as well. Was the stone too hot? Any tips or ideas are greatly appreciated.

Hoss · April 2010

I cook em at 500.Sometimes depending on what the toppings are I'll pull it off when the crust is the way I like it and put it under the broiler a few seconds.It usually dones OK on the egg.I am not a fan of xtreme heat pizzas.I would try the next one with that dough using the same setup and 400-450 dome.My 2 cents.

Firetruck · April 2010

Like Hoss said, 500 works for me. I also don't like the stone getting too hot. If I'm doing multiple pies, I keep a cool damp rag with me to cool down the stone just before putting on the next pizza. Otherwise the bottoms will get too dark.

Another thing you can do is get the stone way up high in the dome. This will give you more radient heat from the top to brown the cheese.

Let us know how it turns out.

Mike in Abita · April 2010

Sounds like the stone was too hot for the dough/ingredients being used. Why pre-bake the crust? Try it without prebaking and see if you get better results. I use home made dough and find 450-500 a much better temp for my type of pies. You may also want to lower your temp. Higher hydrated doughs work better with higher temps.

Another tip to remember is the type and amount of toppings used. If they require a longer cooking time (uncooked sausage) lower your temp and cook longer. Items that need a little heat can be cooked at a higher temp (pepperoni) and most of your vegetables.

Do some research here on posts by Zippylip. He is one of or more prodigious pizza posters.

Little Steven · April 2010

bamarob,

Most of us don't pre bake the dough. Typical setup is platesetter, little green feet under the pizza stone. The higher in the dome you can get the better. 450*-550*. You can use firebricks to get the platesetter up high.

Steve

Bulldog Mom · April 2010

I have tried my kinds of pizza dough and have never had any sucess with pre cooked dough. I would use pre made frozen pizza dough

Zinger · April 2010

If you are wanting to cook at high temps, check this out.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=870750&catid=1

The dough is very wet, and is a little tricky to work with, but not hard to get the hang of.

Here is the recipe. I posted it a little while back.

One correction to it... I posted 2 tbsp oil. Actually 2 oz oil.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=858396&catid=1

Hope this helps

Mike

Hoss · April 2010

BTW,I do not prebake.I use the Martha White mix in a bag(pouch).Works for me.Mix contents with 1/2 cup of hot water and you're ready to go in 10-15 mins.Will hold up to a few hours.Very versatile!

Mr. & Mrs Potatohead · April 2010

Been said / asked already....Why pre-bake?
I bake my pies at 450-475F. and use a very simple straight forward dough. I have not had any trouble, other than (lately) a hot spot if I don't turn them. I think I need a new gasket!!

Tried a pizza last night and the bottom was black

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