Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Crispier neapolitan pizza crust on LBGE?

Options
TorontoBBQer
TorontoBBQer Posts: 35
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
· Share on FacebookShare on Twitter

Comments

Categories