made four pizzas yesterday using suggestions from this sub. really good. bought dough balls from Fred Meyer for those in the PNW. ran it at 500 but i think got up to 600 before i put pizza on and stone turned black. not sure if that will be an issue going forward
by philshoe
7 Comments
I think it’s normal , did your bottom of the pizza get burnt . I made pizzas over the weekend and found it’s really handy to use a pizza tray with the mesh bottom or any pizza try and then transform the pizza onto the stone directly half way through
If you ever get a chance to see a commercial pizza oven, the bottom looks like that.
For the stone it could be a difference in brands, can’t recall the one I have, or the fully closed lid? I use the wedge and have had the dome temp reach 700. I use heavy duty foil that I fold sheets into rectangles to elevate it off the regulator to reduce burning on the crust as well.
Nothing to worry about. It’s nicely seasoned now!
Mine looks just like that and continues to function fine.
That’s normal. Stones will discolor and stain at times. Mine will usually whiten back up if left in the BGE during a clean burn.
Completely normal, mine looks the same.
When I used to cook pizza on my egg, I would run it as hot as possible. 400°C (750°F).
Pizza’s will cook in just over 60secs and at that temperature, I wouldn’t get any blackening of the stone.