It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers
or something cooked with beer
, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert
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
oil in pizza dough question
I've been making Peter Rienhart's Neo-Neapolitan pizza dough recipe for awhile now. It turns out great when cooked on the Egg between 500°-550°. I tried temps much higher but the bottom burned well before the top seemed done. Was this because of the olive oil (low smoke point) in the dough? Will I be able to bake at higher temps with a Napoletana recipe and therefore no oil?
Also, is there a benefit to raising the stone? I notice a lot of people do it.