Yeah, I tried that at 800F with a metal insulated stone and still too much char on the bottom vs the top. Think ill just hold off till we move in a year and just build an oven.
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When you get the deck of a regular pizza oven up to 800º the dome is usually 1000º+ Not sure what happens in the egg, but at these temps, the crust on the bottom is set in about 25-30 seconds and then you "dome" the pie by using a piel to lift it toward the dome, and then let it down to rotate to cook the upper part of the pie until its done. the whole process should take between 50-90 seconds. This is the Neapolitan style, which is usually done with a different type of dough.
If you're looking for a New York Style, try getting your egg at about 600-650º and see if that works better. Buy a couple homer buckets and buy a sack of All-Trumps High Gluten Flour (store in homer buckets with lids), which works great for NY style.
If you try to do NY style at 800 degrees, you will burn the bottom before the top is done.
Check out www.pizzamaking.com
TD