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
So I have cooked pizza four times now and its always been pretty good.I've used AP flour and the martha stewart basic dough recipie that I saw on here awhile back.My problem is the pizza toppings do not cook enough as we generally like the toppings charred almost like put under a oven broiler for a minute or two.I usually cook at 500-525 for about 8-10 minutes atop the adj rig extender so i'm as high in the dome as I can get.How do I get a a crispy crust and toppings that are cooked a little more without burning the pie??? Lower temp for longer or do I need different four and increase the temp?? Usually we top with chesse ,pepperoni,mushroom,onion and green pepper.
Hows ya gettin' on, me ol cock?
Kippens.Newfoundland and Labrador. (Canada).