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re: Building a Brick Oven - Anyone here have one?
Posted on 3/6/15 at 8:13 am to RaginCajunz
Posted on 3/6/15 at 8:13 am to RaginCajunz
My grandfather has one at this house that we use for smoking more than pizza, but we just don't make a lot of pizza. My advice would be what ever size yo think you need, double it.
Side note: Have you ever tried making pizza in the green egg? Had one at BiL's house once, it was good chit
Side note: Have you ever tried making pizza in the green egg? Had one at BiL's house once, it was good chit
1
Posted on 3/6/15 at 8:21 am to CoachChappy
Big green egg pizza is just..okay. True Neapolitan style,pizza needs blasting heat from above, not only from below. Egged pizzas always suffer from the lack of top browning. IBe tried every hack around, from raising it high in the dome to using two stones/steel and cooking between. No way to get a true three minute pie. But if someone's devised a revolutionary new method, I'm all ears. It would save me the dough on a pizza kettle.
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