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Dinner tonight
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<blockquote data-quote="rkvp65" data-source="post: 881635" data-attributes="member: 17639"><p>So I'm producing decent enough pizza, but I'm having issues getting a well-cooked bottom (I have the same problem at the beach, but that's for another forum).</p><p></p><p>My setup essentially imitates a Hearth Kit: I have a large pizza stone and I've placed fire brick on either side to create a wall, and the broiler acting as a ceiling. This is in an electric home oven with a convection option that goes up to 550.</p><p></p><p>I'm pretty happy with the way the pies are turning out, but I want to try bringing things closer to the broiler to get those ever-elusive leopard spots.</p><p></p><p>However, my biggest hurdle is getting the bottom fully cooked before the top burns. My stone clocks in at around 500-550 degrees, but in the pizza below the bottom was basically white and floppy.</p><p></p><p>(I know, I didn't actually take a picture of the bottom)</p><p></p><p>Should I invest in a better pizza stone? Would cast iron work better? It seems to me a black metal surface would cook more powerfully than a beige stone one...</p><p></p><p>Thanks!</p></blockquote><p></p>
[QUOTE="rkvp65, post: 881635, member: 17639"] So I'm producing decent enough pizza, but I'm having issues getting a well-cooked bottom (I have the same problem at the beach, but that's for another forum). My setup essentially imitates a Hearth Kit: I have a large pizza stone and I've placed fire brick on either side to create a wall, and the broiler acting as a ceiling. This is in an electric home oven with a convection option that goes up to 550. I'm pretty happy with the way the pies are turning out, but I want to try bringing things closer to the broiler to get those ever-elusive leopard spots. However, my biggest hurdle is getting the bottom fully cooked before the top burns. My stone clocks in at around 500-550 degrees, but in the pizza below the bottom was basically white and floppy. (I know, I didn't actually take a picture of the bottom) Should I invest in a better pizza stone? Would cast iron work better? It seems to me a black metal surface would cook more powerfully than a beige stone one... Thanks! [/QUOTE]
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