Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pizza w/setup pics

QuadzillaQuadzilla Posts: 40
edited August 2011 in EggHead Forum
I have been cooking pizzas for a while and thought I would share my setup and some pics. Pizzas were cooked at 675* dome and the stone was the same temp. This setup protects the top stone from direct heat. It isn't really necessary at lower temps but, has made a world of difference for me when making pizzas in the 650* - 750* range. Top stone is a BGE 14" stone. Bottom is a 15" Cordierite Kiln shelf that I purchased online for $25 w/shipping. Green egg feet used as spacers.


Sign In or Register to comment.
Click here for Forum Use Guidelines.