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High temps make great pizza!

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cahuck
cahuck Posts: 31
edited November -1 in EggHead Forum
For low & slow I could have gotten a pellet pusher. What swung me over to the Egg was the high temp potential for searing and PIZZA!

Gave it 10 minutes to get the lump going then placed the stone on top of the rig and gave it 30 minutes to heat up. Two pizzas at about 12 minutes each so had the Egg locked at 600 for about an hour. This morning I find a tiny bit of charred gasket on the inner edges that makes me wonder - CAN I ramp it up to a sustained 700 or or 800 degrees???


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One of the best uses ever for the ABin5 olive oil dough!
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