Great trick for Pizza -- second stone!

mikenmar

I love cooking pizzas on the egg at high temps (600-800). But the trickiest part is getting the top and the bottom done at the same time.

If the top finishes before the bottom, no problem -- just open the lid. But what do you do if the bottom is perfectly charred, and the top isn't quite done yet?

The answer: Keep a second pizza stone nearby, off the egg (i.e. cold). If the bottom gets done first, just lift up the pizza and slide the cold stone under it. Then close the lid to let the top finish.

This works perfectly for me; I get both the bottom and the top done *just right* every time!

I haven't had a problem with the cold stone cracking yet, but if you're worried about it, use a cheaper stone.

hornhonk

That's genius! What a fantastic idea :cheer:

Mickey

You win todays star
Good thinking

Large Marge

great stuff!

jeffinsgf

nm

Humphrey Chimpden Earwicker

"nm" goes in the subject, otherwise you don't save us the click yer tryna save us. :laugh:

Humphrey Chimpden Earwicker

interesting hack. good idea.

jeffinsgf

Your message could have fit in the subject line itself, saving all of us a click, too.

It's something that no one on this forum does, that goes against what I see on most forums. A 5 or 6 word response in the subject line, instead of accepting the "RE:subject" and typing 5 or 6 words in the message would make reading the forum a lot faster.

jeffinsgf

I meant it. There's no message.

Humphrey Chimpden Earwicker

just showing you how frustrating one teeny click can be. :laugh: