Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

pizza pie

edited 3:49PM in EggHead Forum
had a bge xl for about 3 weeks now. cooked about 5-6 times thus far and have been very pleased with the results. i can see where it would be nice to have a small or med. as a companion down the road for smaller cooks and less lump usage cause at the moment we try to cook our entire meals when we cook and usually cook enough for 2 even three days. last night was our first attempt at pizza and right after (when the temp came back down) my oatmeal raisin cookies. both turned out extremely well. (no pics yet however) one observation as some others have noted is that the level where the stone sits atop the plate setter is very even with the felt gaskets and it was noticeable that the heat radiating from the stone does do a little number to the inside part of the gasket. nothing real bad but noticeable. i was thinking of placing a layer of ceramic bricks (2-3) layed flat between the plate setter and the 21" inch stone so it sets up about 1.5 inches higher. this shouldn`t affect the quality of the pizza should it? i could buy a smaller stone i guess so it doesn`t sit so close to the edge but i really don`t want another stone right now.
·

Comments

  • PujPuj Posts: 615
    MR.B,[p]A good rule of thumb for bread and pizza baking is "higher in the dome is better". Raising your stone will be a good thing. [p]Puj

    ·
Sign In or Register to comment.