This is the second time making pizzas with DoeJoe. Feedback from the in-laws was that the bottom was a little burnt and top wasn’t burnt enough. How do I that fix that? I preheated the Joe to 700F+ and placed the DoeJoe on it which took the temp down to 500F. Cooked the pizza 3-4 mins while rotating it. Any suggestions will be greatly appreciated!
by usman0316
14 Comments
What was the stone temp?
It looks like it needed longer in there. Cheese isn’t fully melted and edges havent browned much. I don’t use a DoughJoe for pizza so I can’t really give any advice about how to fix on that other than probably longer.
3-5 more mins.
Also maybe drizzle oil on the top so it cooks the top some.
Not even close.. that needs way more time.. what temp, are you using a dough that matches the temp? We have a separate pizza maker for this, I don’t think it’s worth the cost to get to the high temps for a 5 or less minute cook.
What did you put on the crust. The texture looks really nice.
Something about the cheese is making me uncomfortable 😆
How much charcoal did you use?
I always find myself under filling with charcoal(because I’m cheap 😂) and the pizza comes out undercooked.
I don’t have the pizza thing. I just put the deflector in then a few rocks, then the stone… 600ish.
I run two stones with an air gap between them to lower the stone temp. This allows a longer cook to ensure the top is cooked enough without burning the bottom
Best success I had in the Joe was to set up full deflectors, then the rack expander 2nd level, then pizza stone, so it can be as close as possible to the dome, and got the temp roaring to 750. Takes a ton of time to get to temp, results are excellent though. I stopped doing it because it destroys the felt gasket, and I got dedicated pizza oven from Sam’s club for 199
What type of dough are you using?
You need to cook to the temperature that your 00 pizza flour is made to be cooked at.
Generally lower temp for Americano style flour- you can go a bit thicker and heavier toppings this way. Or much hotter/faster for thinner Neapolitan style.
Get the recipes and instructions from the flour maker themselves. I’ve had good success with Antimo Caputo brand at a decent price point, though there’s certainly others out there.
Put it on a pizza screen for the begining of the cook, that will give you some time to cook the top.
It’s not about preheating the grill to xx temp. It’s about getting the pizza stone to the targeted temperature. I’m betting your pizza stone was hundreds of degrees off.