Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Weekend PIZZA

Hi Guys & Gals,

Haven't posted in awhile, but have been Egging regularly!
Been doing a lot of pizza's this year, really think I have gotten the hang of it, family and I + friends seem to really enjoy it.
I make them with a really thin crust, maybe 2/16" or less when cooked.  Will have to take a profile photo next time to show you thickness. 550  degrees with my PS legs down+grate, then 4" raised grill with the pizza stone on top, works like a charm at 10-12 mins per pie.  I find you really have to load up the lump if you are doing more than 4 pizzas, last night I made 6 with a break in between to eat some of the pizzas and by the last one the Egg temp has dropped approximately 50 degrees since it has been burning at that high of a temperature for so long.  Also, it was very cold last night, probably 39 degrees F. 
Fall colours in effect here in Toronto Canada, the ivy is usually green in the summer, and also drinking a seasonal delicious pumpkin ale from one of our local breweries.

Happy Egging Everyone!

Toronto, Canada  LBGE

Comments