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re: Building a Brick Oven - Anyone here have one?
Posted on 3/6/15 at 8:21 am to CoachChappy
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.
3
Posted on 3/6/15 at 9:49 am to hungryone
I stand by for the 6-12 times a year someone may make pizza at home, there is nothing better and more simple than the Baking Steel.
Posted on 3/6/15 at 9:58 am to hungryone
quote:
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.
This. I have tried and tried but my BGE pizzas always end up burned on the bottom if I leave them in long enough to really melt the top. Anyone?
Posted on 3/6/15 at 10:03 pm to hungryone
quote:
Big green egg pizza is just..okay.
I have made pizzas and calzone on my BGE and haven't had this problem. Always nicely browned on top.
I usually start with a clean firebox, sort my lump, plate setter and pizza stone. Calzones especially browned on top and cheese melted perfectly with charred areas on crusts on pizzas.
Works for me.
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