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500 max and better pizza dough

Royal CoachmenRoyal Coachmen Posts: 157
edited April 2012 in EggHead Forum
Ok I've got two questions I could use help with.

1. How do I get my egg over 500 deg? I'm stalling out at 500 deg. I cleaned out my egg pre cook, opened vents all the way, used only a small layer of large lump. I supposed my thermometer could be broken...

2. Any good pizza dough recipes? I cannot seem to get my dough the right consistency. Still too elastic after 3 days in fridge and brining up to room temp prior to stretching it to put on grill. Any links to dough recipes would be appreciated. Thanks!


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