Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

High temps make great pizza!

cahuckcahuck Posts: 31
edited 11:19AM in EggHead Forum
For low & slow I could have gotten a pellet pusher. What swung me over to the Egg was the high temp potential for searing and PIZZA!

Gave it 10 minutes to get the lump going then placed the stone on top of the rig and gave it 30 minutes to heat up. Two pizzas at about 12 minutes each so had the Egg locked at 600 for about an hour. This morning I find a tiny bit of charred gasket on the inner edges that makes me wonder - CAN I ramp it up to a sustained 700 or or 800 degrees???


IMG_0397.jpg

IMG_0398.jpg

One of the best uses ever for the ABin5 olive oil dough!

Comments

  • FidelFidel Posts: 10,172
    Can you - absolutely. Just be careful. Too long at too high temps and the bands can loosen a little.
Sign In or Register to comment.
Click here for Forum Use Guidelines.