Also we have found that when we do higher temp pizza cooking you have to make thinner pizza with few toppings, otherwise your crust will burn before the top is done. This allows the dough to withstand high heat and also gives the desired effect of rapidly expanding steam inside the CO2 bubbles in the dough. To prepare in the Big Green Egg, place a pizza stone on top of an upside down aluminum pan placed over the grill plate, with legs facing down over the grill (typically 700˚F) for at least 30 minutes. Circa 650. I'm using pizza four, and the heat diffuser thing (sorry, forgetting the name!) Make sure to add your personal favorite toppings when proceeding. your pie looks like it had some sauce that made it under the dough, maybe spillage or it soaked thru from not making it fast enough and getting it on the egg quick enough. Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! Exactly what WessB said. How do I make pizzas and preserve a gasket? Pizza on the Big Green Egg by: Paul Sidoriak. I do not know if this matters but just before we put the pie on I sprinkle corn meal on the stone. The pizza bottom burned. the higher in temp you go the more mass you need under the pie and the thinner the pie needs to be. I have been grilling pizza for about three decades now, but grilling pizza on the Big Green Egg has been a challenge for me. Would it be adequate to omit corn meal, and substitute parchment? Circa 650. Your setup with the spacers was ok......temp. Burned pizza bottom at 700f. The kids love participating in the making of their own pizza. How effective would parchment paper be to solve the burning problem? We … My set-up is placesetter legs down little green legs pizza stone on the little green eggs. Raising the pizza stone helps the top brown a bit better. What type of pizza are you trying to make? It does not feel like I am giving anything up and it is easy! Make Pizza: 1. I usually have trouble with restraint and toppings so I have to cook my thicker pies at a lower temp 500 to 525 range. The Big Green Egg convEGGtor and Pizza & Baking Stones acquire a natural patina ... You can light the charcoal through the draft door by lighting a charcoal starter or newspaper in the bottom of the EGG, which will in turn ignite the charcoal, which will then heat the EGG and allow the dome to open. My wife however has mastered the thin crispy pizza crust. Burned pizza bottom at 700f Hey all, I've been experimenting with pizza in the egg lately and was excited to get my egg up to 700 the last time, only to have the bottom get burned … If you want to get involved, click one of these buttons! I cook successfully at 700, with 1 1/4" copper couplings providing space between the plate setter and the stone. I repeated, but inserted 1.25" copper pipe elbows in between the plate setter and stone - seemed to have little effect, and the bottom was still pretty badly burned. I normally cook zah around 550 dome, but I've heard a lot of people cooking it higher. You need a space between the plate setter and the pizza stone for example: the little green Egg feet on the plate setter then the stone, Stone on the grid or stone on a raised grid. Well, if the parchment paper won't prevent it from getting burned, I'll just stick with the cornmeal. Also, note that the first one was stone on plate setter, and the second utilized the 1.25" pipe spacers. I make my pizza on parchment paper and transfer the parchment paper and pizza stone using a peel. excessive! Oh, and look out for people trying to steal the finished product…trust me on this! Tips and EGGspert advice you trying to replicate a Neapolitan style pizza you need under the stone using. When proceeding when first starting out with pizzas Paul Sidoriak as you like to get,... Meal, and substitute parchment and preserve a gasket be to solve the burning problem if you want to involved... 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