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Re: OT - Who has a brick oven, Any recommendations?
That is a fairly compelling review of the 2stone. Very interesting. I have actually been able to crank out some pretty solid Neapolitan pizza from my BGE, with my best yet being produced this past w…1 · -
Re: Thermapen... justify the cost.
I ordered one the day after I turned $100 of prime NY strips into well-done boot leather. Since then all food off the egg is spot on. Maybe the best money I've ever spent on a cooking tool.2 · -
Re: Bottom of egg is cracked
I had the same thing happen (along with the fire ring and the fire box and platesetter and CI grid). I went ahead and processed the warranty claims, but I continue to cook on the cracked base (and ot…1 · -
Re: The Baking Steel - Use on level ground - Pizza Fail
I actually don't see how you can do Neapolitan style pizza using steel. Getting the cooking surface hot enough isn't the problem on the BGE. The difficulty is getting the cooking surface to be one t…1 · -
Re: I Don't Want to Set the World on Fire (pizza)
In my opinion, your problem is almost certainly the dough, which probably contains sugar. Sugar causes dough to burn at hotter temperatures. Also, there should be some air-space between your stone an…1 ·
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