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. I do not use cornmeal. 2 cats I use a spacer between the stone and platesetter. In my opinion you can not have the egg too hot. Well, if the parchment paper won't prevent it from getting burned, I'll just stick with the cornmeal. Exactly what WessB said. I let the pizza stone get hot along with the egg. My wife however has mastered the thin crispy pizza crust. But, but, but . Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! I make my pizza on parchment paper and transfer the parchment paper and pizza stone using a peel. Would it be adequate to omit corn meal, and substitute parchment? happens to me sometimes when im going veru this, and used to happen to me when first starting out with pizzas. First pie had plate setter legs down, stone on top. If you want to get involved, click one of these buttons! 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. 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 think th gasket was burned before I ever opened the top. The pizza bottom burned. As long as you have that space you can cook them as hot as you like. Burned pizza bottom at 700f. If you are trying to replicate a Neapolitan style Pizza you need dough with a high hydration. 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. When using parchment paper, do you also/still use some cornmeal or flour in between the parchment paper and the dough? I use the word pizza as a verb rather than a noun and it probably evokes more emotion than any other food that I grill on a regular basis. Oh, and look out for people trying to steal the finished product…trust me on this! good luck. You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: First pie had plate setter legs down, stone on top. Your setup with the spacers was ok......temp. Raising the pizza stone helps the top brown a bit better. 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 … I mean, we Trex, don't we? I do not know if this matters but just before we put the pie on I sprinkle corn meal on the stone. excessive! No sugar, though. Pizza cooking on the Big Green Egg - Pizza Ovens - Pizza Making Forum Pizza cooking on the Big Green Egg ... we have been baking pizza every wednesday for months testing various BGE setups for making pizza ... we've also burned through a lot of gaskets ! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at: OK Pizza Eggsperts....that good old pie is one of the few things I have not mastered. . I still favor using parchment. The details however are important. . Not much improvement. I didn't say you couldn't do them hot....but with the stone sitting right on the platesetter and your dome reading 700 ish....your platesetter AND stone were probaly close to 1100 to 1200 degrees...thats why I said you should have used the elbows from the begining and your pizza stone would have been more realistically in the 700 degree range..while the PS would have been absorbing the brunt of the inferno from below.. Make Pizza: 1. 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 use onl a tablspoon or two for the sauce now as the really thin pies soak thru to quicly if there is too much sauce, http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=411252, http://www.yourdailymedia.com/post/butt-flip-cup-twerk-gif-part-ii/.