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Did 5 pies and a calzone. By far the best was 650*, the others were lower and egg wouldn't get any hotter. This was Asiago, mozzarella, Fontina, caramelised onions, bacon, bocconcini and duck breast.
Pretty good all in all.
YOU!! put duck breast on your pizza ^:)^
I am all over that one
@nola, yes I know about the materials, of course my business is heating steel. I messed up on the diameters so I will also get a piece cut. I have a cast iron pan and liked it for occasional use.
@caliking, AR, grid, indirect piece, copper tees and steel.
Looks really good Steve! I've had mine for three weeks and still haven't broken it's cherry. Did you find it to be radically different from a stone?Mike
I didn't cook it as hot as I do pies on the ceramic stone. I usually go 700* to 800* on the stone. I did the first one at about 400* on this one and still got a good crunch crust. As I got hotter, it seemed that the pies got fluffier and came out really well coloured on the top with great crust. Of course the beer count was going up too. Youngest son made his own and he said it was the best he had had. He played 9 holes after work so there were very few beers clouding his perception.