We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Decided to give the Baking Steel a try for pizza yesterday. I have mixed feelings, but i'm not exactly going to give up just yet. I struggled finding my sweet spot and honestly have turned out better pies from a stone. Using Caputo 00 Pizzeria flour, and just didn't get the spring i'm accustomed to. Will try again...maybe I'll try with bread flour and see how it comes on the steel just for giggles.
If anyone has had success with 00, please let me know what temp you rolled with. My first one was at 550 and my second one was at 650 and the bottom started to burn before the toppings were done. With a stone, I usually roll at 700 for pies.