I killed it on the the Egg Lastnight !! 3 glorious pizzas

Plenty of coal and more air flow.  Check temperature gauge?  When I want 600, I leave bottom vent wide open and lid open and I have to start closing down after 15 to 20 minutes.

Pie looks great. I've heard that caputo 00 flour likes the high heat better, otherwise your temps sound like they worked well.

bccomstock said:

pantsypants said:

This was the second time baking pizzas on the Egg and boy did they turn out amazing .

One question ... I only got the egg to 575 and would have liked to get it to 700 . Any advice on how to do this ?

Did you preheat the stone?

And how long does the pizza take to cook?

Great looking pie. I agree with @texanofthenorth- much higher and your crust may be done before the toppings.

I like doing pizza at super temps. However, at these temps your pie could be finished in as little as 3 minutes. This is great when you are cooking for a crowd, though as has been mentioned the toppings won't have much time to cook. I do not recommend uses 700* if you plan on lots of sauce and toppings. If the effect you are looking for is to highlight the flavors and texture of the crust, go high temp and use sauce and toppings sparingly. I usually pre-cook toppings such as mushrooms and peppers, and for sure sausage as there is no way they will actually cook in that amount of time. Next time I do a pizza cook (planned for Friday night) I'll try to document as best I can, if it turns out well.