You answered your own question. Use the platesetter, then the pizza stone. Having the stone as the only barrier allows it to get much too hot for the pizza crust. Also, don't oil the pizza pan or …

The second pizza got a burnt bottom in 3 minutes. Mind you, it didn’t actually taste bad – the layer of char was extremely thin, and you could barely taste it. But people were put off by the …

Acc. to available info, at those temps, it shouldn't take more than 3 minutes to get a pizza ready. My vents were wide open, without the wheel even, on top. Not too much charcoal. Pizzas on …

For the typical pizza joint pizza, 500* is a good temp. If you make your own dough and use a high hydration dough (65% water or more), higher temps like 650-750* are fine. Here is my peel …

Pizza Dough with Jeff Varasano’s Kneading Techniques The brown sugar helps the crust brown on the pizza stone. 3 cups bread flour (480 grams or 16.9 ounces) 1 cup semolina flour (160 …

I like crispy well done pizzas.. but this in literally inedible... I could barely cut the pizza with a pizza cutter is was so burnt. I got this whole recipe from a BGE video.. (600 degrees.. 6-7 minutes).. …

Thanks for the tips guys. I guess I should mention my set up. I have been using the platesetter, both legs down and legs up. Temp around 500. Put pizza on with parchment for ease of …

Hello All I need some help. I cooked pizza for the second time on my BGE. The temp was 500ish. I used a pizza stone.

The past 2 Pizza's prepared on the egg have been burnt on the bottom. I'm talking black, and as hard as wood. The cheese and toppings comes out OK though. [p]I get the egg to about 550F, …

Burnt Pizza. Options . Bigdolan Posts: 2. October 2009 edited November -1 in EggHead Forum. Howdy, I am a ...