Originally Posted by BevoBurn96
I've tried cooking pizza a couple of times...but the crust burned badly on the pizza stone each time.
With the Akorn, are the coals directly under the pizza stone?
Any pointers on how to avoid burning the crust?
You have to have a diffuser between the coals and pizza stone and try to cook your pies between 450 and 550. Pies should be done no longer than 12 minutes, at least that's thaw way I always do them.