Another failed pizza. What gives?

Jethro1 · Post by **Jethro1** » December 13th, 2011, 6:54 pm

So I have this little (or should I say leaky) BBQ Grillware "smoker" from Lowe's. I've used it a bunch of times and through trial and error, ( I mean through Frank's guidance) have learned how to dial in the temp. One thing that I'm starting to learn is that when I put in the pizza stone, (which is just shy of the food grate dimensions) is that two heat zones are created. Super hot on bottom and about half that on top. As a result the bottom of the dough is black and the top is just barely done. I also broke my (wife's) stone tonight. Figured it was just a matter of time. Near as I can figure, since the food great is so small and the pizza takes up the entire space, not much air is getting up there, staying on the bottom, and burning it. Would love to hear from you guys' experience. Thanks. Jethro from Maine.

YouTube · Post by **Frank_Cox** » December 13th, 2011, 6:59 pm

have you tried it without the stone?

Jethro1 · Post by **Jethro1** » December 13th, 2011, 7:46 pm

Ya, I thought of that but I thought the dough would be too soft and "fall through". Guess I'll have to try that. Thanks.

YouTube · Post by **Frank_Cox** » December 13th, 2011, 7:51 pm

prolly just use a regular pizza pan

Jethro1 · Post by **Jethro1** » December 13th, 2011, 7:57 pm

Thanks Frank. I'll give that a try.

Post by **Tom_Heath** » December 13th, 2011, 10:09 pm

I cant remember where I read it, but if memory serves me correct. There is a fine line at that perfect dough cooking temp. I can't remember the temps but I do recall that it took much expermenting to get it right.

I do believe that he was using a stone though.

Jethro1 · Post by **Jethro1** » December 14th, 2011, 7:51 am

That's a good point Tom. I had it around 230-240. See if I can't do some googling. Thanks.

k.a.m. · Post by **k.a.m.** » December 14th, 2011, 7:54 pm

Jethro1, I do not think your cooking hot enough. I know guys that use their eggs for pizza that reach temps in the 500°plus range. A good Friend of mine uses his BDS at the 500° temp for pizza. Hot and fast is the key for pizza dough I believe. He also likes to preheat his stone before adding the pizza.

KILLSWITCH505 · Post by **KILLSWITCH505** » December 16th, 2011, 6:27 pm

k.a.m. wrote:Jethro1, I do not think your cooking hot enough. I know guys that use their eggs for pizza that reach temps in the 500°plus range. A good Friend of mine uses his BDS at the 500° temp for pizza. Hot and fast is the key for pizza dough I believe. He also likes to preheat his stone before adding the pizza.

+1 im not sure if kevin is talking about me but i also do pizza

The Czar · Post by **The Czar** » December 17th, 2011, 12:23 pm

You guys with you pics of food are killing me!!!!

I gotta go eat now....

YouTube · Post by **Frank_Cox** » December 17th, 2011, 10:21 pm

Dang KS! that looks great! what kind of paper is that under the pizza?

KILLSWITCH505 · Post by **KILLSWITCH505** » December 18th, 2011, 11:42 am

Thanks guys and its parchment paper

24lonestars · Post by **24lonestars** » December 19th, 2011, 9:40 pm

friend of mine uses a preheated pizza "stone pan", cranks pit to 450, mmm Ill do a little more research

SmokerBuilder.com

Another failed pizza. What gives?

Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?

Re: Another failed pizza. What gives?