It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Hi Eggbertsdad, I'm from back east Jersey to be more specific & used to N.Y. & Jersey pies. The boardwalk, street & restaurant style pies etc. In fact I chose the BGE over the Primo just for trying to get that same back east pizza style pizza. Now I make my own dough etc., but I bet what I do would work on any store made pie. I've tried high heat, low heat just about everything and find the below method works great for me w/pizza & calzonies for that matter. I only use cornmeal on the peel, not the stone and never had a pie stick to the stone or tiles. Good luck. 1: place setter legs UP simply put grate that came with it over it. 2: place pizza stone or simply put tiles on grate and preheat to about 500 degrees, don't have to be right on it could be a bit lower or higher. 3: check after about 7 or so minutes maybe turn if needed, you'll get used to the time depending on the temp. you use. 4: If you don't get to wild on overloading the pie it comes out perfect.