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Have you ever gotten your pizza to cook at 800 degrees?
800 degrees is the temperature at which authentic Neapolitan style pizza is supposed to cook. The cook time is not supposed to exceed 90 seconds. I'm really trying to replicate this in my egg, but I'm having a lot of trouble reaching that temperature (let alone sustaining it). I've got no problem getting the egg up to 800 or above if I only have the grid in, but when I throw in the plate setter and the pizza stone for a pizza cook, I find that the temperature rarely climbs above 650 or 700. Only thing I can figure is I'm not loading enough charcoal in there. Are you all able to get your egg up to 800 degrees with the pizza stone and plate setter in there? Any tips on how to accomplish that?
By the way, if you're interested, here's a link with the guidelines for cooking authentic neapolitan style pizza...