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Pizza - Medium Egg

smalljawssmalljaws Posts: 58
edited 4:02PM in EggHead Forum
Medium egg owners how do you cook your pizza? I don't want to leave anyone out, but I believe that the medium and large cook very differently. I have had some very tasty experiments, but have yet to cook that perfect pie. I'd be interested in fool-proof procedures (dough, temp, and setup) for a Neapolitan style pie.


  • Basically the same. I build the crust on parchment paper, then transfer the paper directly onto the pre-heated pizza stone placed on the platesetter with some type of gap between. I have better luck cooking my pizza's at 400 dome temp for around 1/2 hour or until the crust is perfect. Pizza dough is another issue...I make my own but am always adjusting looking for that perfect crust. My wife tells me to stop doing that because they are all sooooo good. Egged pizza will knock your block off when done correctly. Good luck!
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