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Posted on 12/7/21 at 2:36 pm to Stexas
Do you use the parchment paper? I leave it on for a couple minutes then slide the paper out but keep the pizza in the same general spot.
I have also found that when I cook on the Kamado it helps to have an air gap between the heat deflector and my pizza stone/steel. I use a couple of pipe fittings between the two which helps protect against the direct radiant heat coming off the coals and also helps get the pizza a little higher in the dome where I think the toppings cook a little quicker.
Other issue may be your dough, you want to be sure it doesn't have sugar when cooking at really high heats.
I have also found that when I cook on the Kamado it helps to have an air gap between the heat deflector and my pizza stone/steel. I use a couple of pipe fittings between the two which helps protect against the direct radiant heat coming off the coals and also helps get the pizza a little higher in the dome where I think the toppings cook a little quicker.
Other issue may be your dough, you want to be sure it doesn't have sugar when cooking at really high heats.
Posted on 12/7/21 at 3:23 pm to Stexas
You have to use 00 flour, which has a high gluten content. You can cook in an oven or grill up to 600-700 degrees, easily. Conversely, if you use 00 flour and cook in a 400-450 degree oven, it won’t ever get brown.
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