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re: Building a Brick Oven - Anyone here have one?

Posted on 3/6/15 at 8:13 am to
Posted by CoachChappy
Member since May 2013
32651 posts
Posted on 3/6/15 at 8:13 am to
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
Posted by hungryone
river parishes
Member since Sep 2010
11987 posts
Posted on 3/6/15 at 8:21 am to
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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