Pizza on the BGE is great, but I often have trouble getting a good color on the pizza crust. I came across pizza porta (
https://www.pizza-porta.com/) that looks like a great accessory for getting a good pizza color and makes the pizza more similar to a wood fire pizza oven.
Has anyone used the pizza porta before? Experiences?
Or, any suggestions for a better cook on the pizza?
Comments
Spacers something like this (pizza stone on top of course)...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelJohn - SLC, UT
Several eggs ..
I hate it when I go to the kitchen for food and all I find are ingredients!
Michael"I've made a note never to piss you two off." - Stike
There is no advantage. The physics just aren't doing the BGE any favors. My crummy old oven in my kitchen can make a better pizza than the BGE, pizza-porta or not. I hope that clears up why so many charcoal proponents don't see the advantage of an egg over a dedicated pizza oven.
Propane within a dedicated portable pizza oven is miles more efficient at getting to those temps, and it costs less money.
"I've made a note never to piss you two off." - Stike