Pizza Problems with Kamado

[Tallen234]

I took my first stab at pizza tonight and....burned the hell out of the bottom. The top looked wonderful.....the bottom....not so much.

Had my Vision Kamado set up in indirect mode with KJ heat deflector in bottom position and an Old Stone 16" pizza stone set up on top (about 3" between heat deflector and stone). Used Royal Oak lump (ran for 15 min to get going) then placed heat deflector and pizza stone in Kamado. Then wide open for about 25 minutes. Went inside to prepare pizza. I checked on the Kamado and it was about 575 degrees. Placed the pizza on the pizza stone and then closed lid.....probably about 7-10 minutes later, pulled the pizza off. Again, the top looked wonderful. Bottom crust was seriously burnt.

So, was the temp too high on the stone? After opening and placing the pizza the dome temp went down to 500 or so.

Did I leave the pizza on too long? Wrong set up?

 

[Smoothsmoke]

Maybe you let the stone heat up too long? Instead of 25 minutes, perhaps 10 minutes would probably have given better results.

 

[aquablue22]

You really have to keep you eye on them at that temp. On my Egg i can usually get desired crust in 5 minutes. I use parchment paper under the pizza and rotate the pizza and remove the parchment at the three minute mark and let it ride for two more minutes and then start checking for desired doneness. After my fire get established I set up my platesetter and stone. Plus for me you have to be conservative on the topping. I also pre cook things that contain a lot of moisture.

 

[hootstwo]

To make it somewhat less finicky, the last couple of times I've actually cooked the crust to the desired doneness on my akorn, then tossed it under the broiler in my oven for about 60 seconds to get the top where I want it while not scorching the base. I've gotten it perfect in the Akorn before, but it required getting things just right. This way is just easy.

 

[ssv3]

Hey Tallen,

I have a vision kamado too (pro) and I have done pizza twice from scratch and a complete noob to making pizza and both times they pies came out superb. I use the KJ deflector and the KJ pizza stone and like you I must've had the deflector and the stone on about 25 mins or longer before the pizzas went on. I really think either your temp is too high at 575 or you should've taken the pie off at say 5mins instead. Also how thick is your pizza stone? I'm thinking maybe your stone is a bit thin but bottom line I believe it's all about temp control in your case.

 

[shirknwrk]

Had the same problem 1st time I tried a Papa Murphy's "Take 'N Bake" on my large Egg.
Didn't use the fiber disk that comes with the pizza... Crust burned around edges, almost burned in the middle... Toppings not hot enough. I used a 16" stone from the Ceramic Grill Store on the "Grid Extender on top of the Adjustable Rig" (bottom of pizza stone 3" above the felt line with that setup)... and a 13" pizza stone on the "spider" (legs down for max airflow around the stone)... heated it until dome temp. was 425° (Recommended temp. for that pizza). The top of the dome is normally the hottest part of a Kamado if an indirect piece (platesetter, etc) is used. The 16" stone leaves little more than an inch between the stone and the Egg for airflow to the top of the pizza... Not really enough. Lowering the stone to felt level will increase that a little... but not much... Easiest way is simply to minimize the heat from the stone by leaving the fiber disk in place between the stone and the pizza... remove it for the last two minutes to crisp the crust. A pizza screen and/or a layer of parchment paper will have the same effect. Now I'm HUNGRY.

 

[chrisnjenn]

You really have to keep you eye on them at that temp. On my Egg i can usually get desired crust in 5 minutes. I use parchment paper under the pizza and rotate the pizza and remove the parchment at the three minute mark and let it ride for two more minutes and then start checking for desired doneness. After my fire get established I set up my platesetter and stone. Plus for me you have to be conservative on the topping. I also pre cook things that contain a lot of moisture.

That is what I do (parchment paper for 2-3 mins works great) except I have the platesetter (legs down), then the 3 BGE feet on top of the platesetter (aluminum foil balls work also), then pizza stone on that from the start. I don't wait until the temp gets up to put those pieces in.

I get the temp to around 550-575. Takes about 8-10 mins a pie. Perfect everytime.

Good luck.

 

[Fornia]

Sounds like your stone got too hot over the period of 25 minutes.

As others said, I'd place the stone in just before the pie. A point and shoot therm is good for checking the temp of the stone. Keep in mind, the stone will lose heat when the pie is initially put on the stone.

In the end....I HIGHLY suggest you check out Fred's Music and Tasty Licks BBQ site....Fred has had extensive training from the world's foremost pizza maker/instructor and has put much time into converting/develoPing reciPes fOr use in ceramic cookers. You will gain knowledge from it, recipes, techniques, etc.

Best of luck!

 

[MostlySmoke]

I find the biggest factor on my pies is the thickness of the crust and the amount of toppings on the crust. Thinner crust with less toppings allows the heat from the stone to cook through the crust to help cook the toppings as well. It' really about balance between ingredients on the top and the amount of crust on the bottom. Thick crusts with a lot of ingredients take too long to cook at high temps and the crust will burn.

http://i616.photobucket.com/albums/tt242/gregabry/photo1.jpg

 

[deepsouth]

did you have any air space between the platesetter and the pizza stone?

 

[Tallen234]

Thanks for all the help. Just ordered a infrared thermometer to check on the temp of the stone.

Yes, there is about 2.5-3" between the "heat deflector" and the stone. I could also be the victim of the dome temperature being way off from the temp of the grill/stone.

I do like a little char on my pizza, but this was insane....here's some bad "Pron".

did you have any air space between the platesetter and the pizza stone?

 

[ssv3]