We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Good day all.....today I am going to try pizza on the BGE for the first time.Making my own sauce and the Martha Stewart dough.
My set-up will be 13" stone down on spider and 14" pizza stone on the adj rig extender high in the dome.
I was wondering what you all do between pizza's do you wipe with a wet cloth to cool the stone down or is this necessary? Secondly I was thinking 550-600 degrees is this a good temp....too hot? Lastly how long should they take and do you rotate them? I am using parchement paper on the stone also.
Hows ya gettin' on, me ol cock?
Kippens.Newfoundland and Labrador. (Canada).