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! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
A little confused for pizza......
Hello all! I've been lurking around reading various posts and just got my LBGE on Sunday.
I'm a little confused on what to use for pizza on the BGE. I've read that Baking Steel > CI > Ceramic (correct me if I'm wrong).
In regards to CI, I'm looking on amazon and it states that the CI temps range from 350-400 but I've read to do pizzas on the BGE temps should be over 500+ degrees.
- Which should I use based on previous experiences for the best pizza outcome? Baking Steel, CI, or Ceramic?
- Based on your answer above, what temps should I be cooking the pizza(s)?