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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

BobS

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  • Re: Please Fix Burned Pizza Bottoms

    I cook successfully at 700, with 1 1/4" copper couplings providing space between the plate setter and the stone. I never really toasted my original gasket, but it was getting brittle, so I installed one of the new Nomex(R)gaskets.

    IMHO, if you want to cook that hot, you need to use a homemade dough with 60-65% hydration.

    I am going to go back to 600-650 next time, just because it works and it is easier not to overcook the pizza.

    Here was my last effort

    11-05-09BGETemp.jpg

    11-05-09Pizza5.jpg

    11-05-09Pizza3.jpg

    11-05-09Pizza4.jpg
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