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This is great info. Thanks for all the help! I'll give that dough recipe a try. I'll also try cooking higher up in the dome. Last night, I used two starter cubes to get the fire going. Maybe next time I'll use just one right in the center to preserve more of the lump. Practice makes perfect, so I'll keep going at it!SaturdayFatterday said:First: great-looking pie, especially for a first time!You definitely go through lump faster at higher temperatures. The hotter the fire, the faster it consumes its fuel. That might be part of the problem. With that said, I've done four pizzas with a fill just to the very top of the firebox in my Large, so I'm not convinced that you need to pour lump up into the fire ring to get this going.What I do is light in one spot in the center, bring the Egg up to a holding temp of about 450*, and crank the vents just before I put on the first pie. My wife and I work in tandem in the kitchen, so while I'm sliding the first pie off one peel, she's assembling the second pie on the other peel. That way, once you're at temp, you're working as quickly as you can.In service of quick work, I'd also recommend putting the pizza as high up in the dome as you can. I put the PS, legs up, the BGE tri-level rack, and the stone on top of the rack. The radiant heat from the dome means more even cooking, in my experience.Finally, I feel like the dough recipe we use might give you a little more of that "billowy" feel you're going for:http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_493982_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.htmlUse all-purpose flour for this dough.Hope that helps! Just keep making pies and you'll eventually get a method that's perfect for you. Fewer Egg cooks are as variable in terms of people's personal tastes than pizza.
Hope I don't embarrass myself for asking, but what's SWMBO?double said:You can although SWMBO might castrate you...