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Pizza on the BGE Using Firebricks

A few weeks ago I asked on the "other forum" about cooking pizza on firebricks in the BGE. My thinking was that the thicker firebricks would hold a steadier temperature than the pizza stone, which would enable me to cook multiple pies with dome temperatures of ~900* while leaving the stone at ~700-750*. (My goal has been to replicate, to the extent possible, a wood fire oven in my BGE.)

With just the pizza stone, the stone temperature would catch up to the dome temperature very quickly, meaning the bottom of the pizza would be done way before the top.

This weekend I bought some firebricks and gave it a try. It worked great!

I didn't take pictures of the setup, but it was: platesetter legs down, BGE green feet, BGE pizza stone, firebricks, which I had cut and arranged to be slightly larger than the pizza stone.

I cooked 4 pizzas. Here are some of the results:

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This one is the "Rosa" from Pizzeria Bianco in Phoenix that CarolinaQ did recently (pistachio and red onion).

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Nice char on the bottom and very fluffy crust.

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Comments

  • rtt121rtt121 Posts: 623
    Very nicely done.

    Exactly how I like my pies.  Homemade dough?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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  • Yes.The dough recipe I use is from "The Bread Baker's Apprentice" (but no olive oil), which is pretty much a standard Neapolitan style dough.
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