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Unread 10-25-2010, 02:12 PM   #12
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Without pics and details of your build, it's hard to provide meaningful feedback...what size is your kettle, what kind of stone are you using, what are you using for a diffuser etc will all help. On my first cook, the tops of the pies were not cooking as well, so the simple foil mod I used solved the problem.

I can also tell you this: make your own dough! It will be way better than anything premade. I think you'll have good luck with gtsum's dough recipe...

Originally Posted by BamaRambler View Post
I saw the Frankenweber a few weeks ago and had to make one. Got the same dough again. This time we had a hard time stretching the dough out for thin pies. Every pie kept drawing back up so i cooked like that and every pie ended up burnt crust before the top was done. I followed the directions to make the Frankenweber and got the stone to around 600 deg. Sorry no pics of pies done in the Frankenweber.
What did i do wrong with dough. Any advice
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