Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pizza situation?

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.

thanks!!!
Hows ya gettin' on, me ol cock



Kippens.Newfoundland and Labrador. (Canada).

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