Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Pizza

Thanks in advance for any help!! I am going to attempt to make pizza on the egg tonight. My wife always makes restaurant quality, home made dough. Typically, what temp do you cook at and for how long? I have the pizza brick. Was planning on using the place setter and putting the brick in top of that to get it higher in the done. Is that a good idea? Thanks again!!!

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