Not So Hot Pizza

Jersey Doug

We've been making pizza on the Small every Saturday since we brought it home from The Waldorf Eggfest, cooking them indirect on a 12" BGE stone at 550º as generally recommended here. Last week I couldn't get the Small hotter than 500º (probably blocked air holes) so that's how I cooked them - and we liked them better than the 550º pizzas. So this week I figured that if 500º was better than 550º then 450º might be even better and tried them at the lower temperature. The crust was the best yet, but the toppings didn't have the nice crispy edges. I'm going to try 475º next week.

Cooking them at a lower temperature may also help prevent a replay of the cooked gasket on the Small when I build up the courage to try making bigger pizzas on the 14" BGE stone in the Large. I've done nothing hotter than 400º in the half dozen cooks since we bought it and the gasket still looks like new.

Rick's Tropical Delight

i do all my pizzas at 450. nice and crispy crusts

Jersey Doug

Rick's Tropical Delight wrote:

i do all my pizzas at 450. nice and crispy crusts

That's quite a recommendation because the photos of your pizzas have been a real inspiration.

I'm quickly running out of reasons for cranking up the heat on the Eggs. I've been searing steaks on the Small CI grate down on the Spider in the Large Egg and finishing them on the porcelain grate on top of the Adjustable Rig - all at 400º.

Scotty's Inferno

I'm with RTD. 450 works great. Scott