Crispier neapolitan pizza crust on LBGE?

TorontoBBQer · December 2012

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

Tjcoley · December 2012

I had success getting a crispy crust using a CI pizza pan at lower temp. http://eggheadforum.com/discussion/1146805/thin-crust-pizza-success-finally#latest

jeroldharter · December 2012

Try the 00 flour. Makes a better crust.

TorontoBBQer · December 2012

I am using Caputo 00 flour. I'd rather not use a pan.

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Crispier neapolitan pizza crust on LBGE?

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