Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Crispier neapolitan pizza crust on LBGE?

TorontoBBQerTorontoBBQer Posts: 33
edited December 2012 in EggHead Forum
Hi All,

My first few high temp neapolitan pizza dough attempts on the egg have been positive. The only remaining area of improvement is getting the crust crispier with the "leopard spot" pattern.

I've been cooking at 750+ (the dome thermo reaches its max) on a legs-down platesetter, then two bricks, then CI grill, then pizza stone. Its quite high in the dome.

My only guess is to stabilize the egg at 700 or so for a while before opening it up to higher temps and putting the pizza in.

Any other ideas?

Thanks!

-- Josh

Comments

Sign In or Register to comment.