Mad Scientist Pizza Tonight! your thoughts are welcome
 

I am trying a new method tonight ( new to me anyway) since I didn't get my fire brick stone built yet. I am going to cut down my granite stone I used to use in my home oven. It is seasoned nicely from many cooks in the oven. I am going to put my lava stone on the grill below my top grill, and the granite stone on the top level to cook the pies on. My last cook resulted in some burnt bottoms not the "I'll tan yur hide, boy" type either. I am hoping that the air space between the two stone will give me a heat barrier and allow for more dome heat from the Kamado.

Here is the set-up hoping for a winner

That looks like an excellent setup to me.

I think it might just work, we will have to wait and see!
Thanks,
jed

it's worth a try for sure. i do think, however, that you'd be better served by putting the pie on the bottom stone. then, the radiant heat from the upper stone will cook the top of the pizza as fast as the bottom.

just my cents.

Maybe but it is a ceramic cooker. The dome should reach temp.

fair enough, but then the top stone should be the same temp as the bottom stone, thus no "heat barrier". i do like the idea though of raising the pie closer to the dome.

but i don't cook on a ceramic, so i'm kinda just throwing things out there.

looking forward to some pron!

Well the the bottom stone as you know is the indirect shield, the upper stone is much closer to the dome. I am getting ready to post the PrOn and it was a minor success.

Looking forward to the results....

The results are in....Not Pepe's
 

I made the mistake of buying dough because I wanted to prove my theory. The results are in and the set-up prevented the dreaded burned bottom, but the dough didn't give me the rise and browning I expected.

Bottoms were the way I wanted them to be!

looks decent on the bottom, top looks a little pale, but, you appear to be close.

Gettin there! I really think it is the dough. When I make my own it is usually 65% hydration which accounts for the spring in the crust. This dough was really glutenous and hard to stretch. It worked for my test though!:grin:

Side shots showing the bread of the slice please!:-o

I cook my pizza on the highest rack of a BigSteelKeg on a stone.
The heat rolls around the sides and over on these, I use no heat deflection at all.
Rather than radiant energy, pizza is cooked by heated air, right?