Last attempt: 2Stone with PFT's Raquel recipe

[Chris]

the pizzas were very good,very light.. PFT helped me a lot..

i am still burning the bottom, before the crust is completely cooked through.. PFT suggested I drop using AP alltogether and use either 100% bread or use some pizza BelAria 00..

[Willard]

Hi Chris,

Never the less your pizzas look stunning. But I do understand the bottom problem. I'm in the shop today with my nose to the grindstone, but when I get back in tonight I will try to go over some ideas.

willard

[Willard]

Hi again Chris,

Are you using the baffle on top of the bayou burner. This deflects more heat out to the edges and over the stone and the top of the pizza.
The trick is to start baking at the right stone temp. since the air temp can be a lot higher if you have it turned up. If you start out with a lower stone temp and turn up the burner after the pie is inserted it is possible to do the opposite of what you are describing.
Once you have loaded the pie you can turn it up because it is almost impossible to raise the stone temp much when the pizza is on it because the top of the stone is no longer being heated and the colder dough mass is also pulling heat from the stone.
The sweet spot that I us for the stone is around 700 - 750 and then after the pie is on the stone I keep the heat up. If you see the pie is almost done on the top and you need a little more on the bottom you just kill the heat (to almost nothing) and the bottom will finish with the heat stored in the stone. Try experimenting with this and let me know how it works.

willard

[Chris]

Hi Willard, I thinki think to buy a IF therm...

listen, whats your number i want to ask you to make something for me.

i want to make a semi custom stand for the grill...iguess using legs like thebayou classic but also so they taper out so i can have a small landing underneath to place my propabe tank..wheelswould be nice. atleast on oneside.. let me know if possible..

chris