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Old 10-25-2010, 02:12 PM   #12
somebody shut me the fark up.

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Join Date: 10-12-08
Location: Los Angeles, CA

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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