First Pizza on BGE

Went out and bought my baking stone and platesetter today and couldn't wait to give a pizza a try. I didn't have the time to make my own dough, which I've never done before anyway, so I bought some at the store. Threw on some sauce, shredded mozzarella and some pepperoni. I fired up the egg with the stone on and waited about 30 minutes. I decided to bake the pizza at 450 and it took about 23 minutes to get done.

The outside crust and top finished perfect, but the crust on the bottom was not nearly hard enough. I suspect that I didn't let the stone warm up enough. Should I have let the stone warm up at 450 for 30 minutes or should 30 minutes from start up be enough time?

Even though the crust wasn't up to par the pizza tasted great!

BBQchef33 said:

....I let the temps run away for a bit at first to get the stone REALLY hot. The egg goes 600-700 and then I damper down to about 550. i tell its tone by tossing a bit of cornmeal on it it starts to toast right away, and i brush it off.

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That sounds like a great idea. I kinda figured I didn't get the stone hot enough. I'll be doing another pie tomorrow and I'll give that a try. Thanks Phil.

Cigarbque said:

When you pull the pie slide it onto a cooling rack for a while. This will allow the crust to cool down without more steam issues.

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Better find the cooling rack, I could really tell that moisture built up as the pizza sat on the counter. Thanks for the advice.

LMAJ said:

It's all over for you now - no store bought pizza at your house again. Looks good.

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Thanks, the family really liked it, and for less than $6 for ingredients it makes for a really cheap meal!