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The Elements of Pizza

I'm a newbie to the BGE and this forum. Just got an XL, and loving it. I've only done two things--sirloins, medium rare and pizza. Both were great.

If you're into making pizza (that's why I bought a BGE), you need "The Elements of Pizza", by Ken Forkish. He's a baker in Portland, OR. His book is full of pizza history, great crust and sauce recipes and a boatload of "how-to" tips. He has adaped recipes for home ovens, but on the BGE, they're even better. First time making pizza on the Egg I made the best pie I've tasted since moving to the midwest from the east coast. That's not to brag, merely saying that this book will make you a Pizza God.


  • Absolutely, the book has changed my way of making pizza at home.  I originally thought that I would use the LBGE to cook the pizzas.  However, I use the oven, like the book describes and I haven't used the BGE yet.  Maybe this summer.
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
  • The thing is, you can't get most home ovens hotter than 550°. I cook pizza in the Egg at between 650 and 700°. It makes a huge difference in the crust.
  • .... that's the thing.  The book uses the broiler and oven (at 550) sequentially, cooking the crust and toppings.  Plus, in my case, I can see how the pizza is cooking in the oven, with the Egg I have to open the lid.  Also, I'm not convinced that a hotter "oven" cooks a better pizza, in fact it maybe a determinant leading to uneven cooking. 
    D'you think I could interest you in a pair of zircon-encrusted tweezers?

    Newtown Square, PA
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