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Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Cooked pizza about 3 weeks... (a BYOP party....mostly Pappa Murphy's) cooked 5 pies.
Absolutely toasted my gasket. There were precious few flare ups, I've gotten pretty good at burping and easing the pie onto the stone before a flare up can happen... I even backed the temp down to 450...still had to replace the gasket.
Here is are a few more you can look over:
I never made the first one but I heard it was pretty good, the second one I did make and it was really good. Last time I made pizza I needed a quick recipe and found a good dough that only took 2 hours on another egg forum from a member called AZRP. I'm not sure I can post that link here so you are going to have to try and find that one yourself.
I have found that there a couple of things that really increase your risk of gasket failure on the large sized egg. As Gato mentioned above using the platesetter with the legs up helps filter the heat loser away from the gasket area. Another known problem that I have seen is when you use a pizza stone that is 16" this will also increase the amount of heat directed towards the gasket. Standard large sized pizza stone the BGE sells for that cooker is 14".
I cook pizzas at 550-600 and have no problems, you do have to keep the top closed as it will jump if left open for any extended period of time. IMO
from SANTA CLARA, CA
just learning how to do pizza and have had a hard time getting the pizza off onto the stone...at 600 will the parchment paper burn? have been worried about flaming a pizza with everyone watching...
also where is the best place to get a pizza peel? bge dealers seem to be out all the time.//
Rockwall Texas, just east of Dallas where the humidity and heat meet!
Life is too short to get caught in the fast lane behind somebody slow!
XL, LG, Sm, Mini and Weber for drink holder
Thanks Hungry Joe - I went with the http://www.101cookbooks.com/archives/001199.html pizza recipe you posted and it turned out prettttty, prettttty, prettttttty good.
Felt a little wrong just throwing the yeast in with other dry ingredients (no proof, warm water, sugar, etc) and it sure didnt rise as much as I thought . . . BUT, after 24+ hr waiting period it was dead on, thanks!