XL pizza porta stone

Thebeast

Hi,

my pizza porta comes tomorrow. From their website it says I should use the large stone. I currently have the XL stone. Does anyone have any suggestions on if I need to get the large one?

cookingdude555

I would follow their recommendation.  Airflow is key in baking at ultra high temps.  Even when I used to bake pizza on my XL, I would only use the large stone to support better airflow.

cookingdude555

I would be interested in seeing/hearing your results.  I have moved into purpose built pizza ovens instead of the eggs, but the pizza porta does scratch that gadget itch that I have.

Thebeast

@cookingdude555

so I had a play the other day. It took me a bit of time to get the temperature right. It’s a bit of a pain to get on the egg with a bit of waggling, but I found it was cool that the egg didn’t cool down when playing with pizza (popping in and out). I’m going to play properly at the weekend though.

RyanStl

Take some pictures

Thebeast

cookingdude555

Nice! Does it brown pretty good on the top of the pizza?