 Re: Burnt / Overdone Crust Bottom...
That is pretty seriously burned on the bottom even for the 800-900 degree range. Personally I prefer making pizza in that range, I'm getting the perfect char on both the top and bottom in about 90-105 seconds.
I tried the 750-800 range and it just wasn't to my liking.
Also, I never let my pizzas sit more than 30 seconds without rotating at this temp. Usually turning twice for a 10-12 pie, three times for anything larger.
I shoot the floor temp immediately before and after each pizza and again before the next.....and regulate by raking coals over any cooled down spots between pizzas.
Just my opinion, but I have to question the accuracy of you tempuratures - could they be higher than you think? Also, are you rotating the pizza a couple of times at these temps? I think mine would burn too, if I left them in the same spot for a 1 1/2 - 2 minutes.
RT |