The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Jason says:

I tried baking a pizza in my newly acquired “Big Green Egg” (BGE) the last couple nights with your dough recipe and it came out great. Heat was 600 -650 for 5 -10 minutes. Used the BGE stone over nugget coals. The dome of the BGE retained the heat over the top and the stone took care of the bottom. The crust was crusty with a nice char. Reminded me of CT pizza.

I tried a couple other dough recipes that required more water, but they did not hold up in the oven like yours…even after freezing and thawing a couple times since Christmas.

BGE was the best I could do in lieu of a forno bravo set up. Stone is thick and stands up to high heat. I used it in my kitchen range as well as my gas grill. Broke my pampered chef stone at 550 degrees. Hung tough and finished 3 pizzas on it J
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[MKevenson]

Jason, I used my Weber kettle 22 last week. Had a tough time getting temps high with Kingsford briquets. Will use Lazzari lump next. Should get a hotter fire. I had raised the stone on a couple fire bricks to get the top closer to the Weber lid but may just try the stone on the grate right over the coals. Could also try the WSM 22, it can get pretty toasty with the extra intake and exhaust vents I put in.
Thanks for the topic.

Mark
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