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This is actually a somewhat older post. I have since decided to stabilize around 750, raised grid, with an aluminum drip pan as the only heat deflector. After about 1:45, I have brick oven style pizza that is delicious. I will take some good pics next time.
Clay Q said:
I go high in the dome for pizza, that's where the heat is for the toppings to brown up.To do that I have stacked two fire rings in my Baker Egg with a modified plate setter and a small plate setter on top. To buffer heat I can place a modified pizza stone between the two when the top plate setter starts to get overheated as when doing multiple pizzas. I bake pizza between 600-650 degrees and my pizza is good. In the pic's is New York Style.
Still in early stages for setup in pic 1....yielded pizzas in pics 2 and 3. Pic 4 setup is next on the schedule, put it together today.
I thought that too. I've been eggin pies at those temps(550-600) since getting my egg, until last month. Quicker cook times make a better end product, with a combination of crunch and chew from the better, and faster spring. This spring gives you the "leopard spotting" flavor and texture contrasts you cannot get in the 550-600 ranges using stone.
Hitting the "trifecta" is a goal we all strive to achieve and is why pizza is the most difficult cook on the BGE. When the stars aline, it is a beautiful thing. Have only done it once.
Push the envelope, watch it bend.