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Pizza w/setup pics
Quadzilla
Posts: 40
I have been cooking pizzas for a while and thought I would share my setup and some pics. Pizzas were cooked at 675* dome and the stone was the same temp. This setup protects the top stone from direct heat. It isn't really necessary at lower temps but, has made a world of difference for me when making pizzas in the 650* - 750* range. Top stone is a BGE 14" stone. Bottom is a 15" Cordierite Kiln shelf that I purchased online for $25 w/shipping. Green egg feet used as spacers.
Comments
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The crust looks fantastic !!!!But, what on earth do you have for a topping? It looks like watermelon.)__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Margherita - Basil, Fresh Mozzarella, Crushed Tomatoes (W a pinch of salt).
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Great ideas! got any pics?
What is the AR?
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Thanks for sharing! Are your gaskets still that pretty?
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I remember when my Egg looked all shinny and new. Nice looking.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
@Tweev Tell me more about this "tropical pig" of which you speak?"Pork so tender you can pull it with a spoon." ~Spoon
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