Whalercat
Well-known member
Ok, watching an old chef Greg video for making pizza dough and the Italian tomatoes with fresh basil recipe. It's fantastic, but I can't get it cooked right.
I have new bullseye and it's nothing like my bull rt700. I crank temp to 750 and cook pizza 4 to 5 minutes. The top is cooking slower than the bottom. I leave pizza on sheet metal round tray, but after a few temp changes higher and lower pizza is always black on bottom too much before cheese gets melted perfectly.
Is the problem my cast iron 16lb cooking grates? It's perfect for reverse searing steaks. Is 750 to 800 too hot? Heat deflector kinda glows a bit at that temp.
I'm still just learning this new beast. Open to any suggestions. Thanks
I have new bullseye and it's nothing like my bull rt700. I crank temp to 750 and cook pizza 4 to 5 minutes. The top is cooking slower than the bottom. I leave pizza on sheet metal round tray, but after a few temp changes higher and lower pizza is always black on bottom too much before cheese gets melted perfectly.
Is the problem my cast iron 16lb cooking grates? It's perfect for reverse searing steaks. Is 750 to 800 too hot? Heat deflector kinda glows a bit at that temp.
I'm still just learning this new beast. Open to any suggestions. Thanks