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 screen - there is not need to do this. The publix dough cooks up very nicely at 500*.

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 appearance. The top was cooked OK. The third pizza got a burnt bottom in 2 mins. The top was OK. Again, it didn’t taste bad, just looked bad.

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 grams or 5.6 ounces) Note: Jeff says even regular flour for the whole amount is okay. 1 packet instant yeast (**) 1 tsp. salt (2 tsp if using Kosher salt) 1 Tbsp ...

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 with a typical application of semolina.

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 top of a platesetter with the legs down. I figured making a pizza on top of a ceramic pizza stone on top of the grill rack is, in principle, the same.

I posted a message about burnt pizza a couple of weeks ago and am happy to report that after receving some tips...good pizza! I followed the advice to put the plate setter in first, then put the pizza stone on a raised grid. This prevented the black, inedible crust...

Burnt pizza crust. Options . Janssen14 Posts: 50. April 2014 in EggHead Forum. Does anyone have any tips ...

I've tried making pizza twice on my large egg.twice. I placed my official BGE pizza stone on the grill and set the temp to 425 degrees.

My latest experiment was using leftover poor man’s burnt ends (chuck roast) to make a BBQ stuffed crust pizza. Turned out great! 14 · Share on Facebook Share on Twitter

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).. and it came out perfect. I've been cooking pizza on a pizza stone 10 years.. in the oven on the bottom shelf at 550.. 8 minutes is perfect.