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Started By
Message
re: pizza on kamado grill...weekend failure
Posted on 1/23/17 at 3:42 pm to Geaux2Hell
Posted on 1/23/17 at 3:42 pm to Geaux2Hell
exactly what happened to me
I was hoping for that wood fired effect
I was hoping for that wood fired effect
0
Posted on 1/23/17 at 3:48 pm to Geaux2Hell
quote:
How big is the pizza stone y'all are using on the Lg BGE
My stone is a 14"
quote:
Overlooked crust and undercooked toppings
got to get the pizza up in the dome so the heat circulates like a convection oven to cook the toop as the heat from the stone cooks the crust. 550 for 12 min.
Posted on 1/23/17 at 4:07 pm to hungryone
quote:
After many, many tries to get pizza just the way I wanted on the BGE, I stopped trying...because I discovered near perfect results every time by using a pizza steel and my oven's infrared broiler. You put the steel into the oven, preheat at 550 for 45 minutes, turn on the broiler for about 10, and then put in the pie. Thin crust neapolitan style is done 5 minutes...slightly thicker (but still thin) pizza takes about 8. Thicker crusts go 10-12. Beautiful top browning, too.
I have to agree
Pizza on the ceramic is overrated. I almost exclusively do mine as you described
Posted on 1/23/17 at 4:16 pm to GynoSandberg
Well, I did also build an outdoor wood burning oven. But that's a whole 'nother thread....it makes beautiful pizza.
Posted on 1/23/17 at 4:52 pm to cgrand
Should've SV'd it
Posted on 1/23/17 at 5:25 pm to Royal
quote:
Should've SV'd it
reverse seared pizza
i like it
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