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My first LBGE pizza

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chashans
chashans Posts: 418
in EggHead Forum
For my first attempt at this I decided to go with what I know best.  That was using this perforated pizza pan which I have baked numerous pizzas with in my kitchen oven. My setup was...Indirect, legs up, grate, pizza pan, 500 F, 25 minutes.  Homemade dough, sauce from fresh garden tomatoes, toppings..."the works" including lots of salted anchovies and pork sausage.  The crust was crisper than from the kitchen oven. Almost too crisp and overly browned. Editable but very brown. I will probably do a legs down pizza the same way before I start to work with the pizza stones.

Question: What is the best way to shut down the oven heat, without burning up all of the lump, after a cook such as this?

Your input is appreciated.  Thank you in advance!
LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • Hotch
    Hotch Posts: 3,564
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    Did you use a pizza stone? Or set the perforated pizza pan on the grill?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • chashans
    chashans Posts: 418
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    Hotch said:
    Did you use a pizza stone? Or set the perforated pizza pan on the grill?
    No stone. Pan on grill.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • Hotch
    Hotch Posts: 3,564
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    I have one of those but have not tried it yet. Think I will try it next time out. I thought it would help from having a crisp crust.

    One thing to be careful of is going legs down. My first pizzas I did at 600 of torched my felt. 

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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