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Less smokey pizza?
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I baked pizzas in my egg for the first time this week. It was easy to get the egg up to 650* and the pizza stone and pizza peel worked great. The pizzas came off looking great but they were very smokey tasting. The smoke overpowered everything. Any thoughts on how to make pizza with less of a smokey taste? Thanks!
Comments
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Welcome. Let the egg stabilize and burn for awhile before putting the pizza on. If that doesn’t work, buy a more neutral lump. Rockwood is highly regarded as the most neutral lump on the market.
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After I get to my temp which is 550 - 650, I let everything stabilize for 45 minutes. That gets a nice clean burning fire and the stone hot so it gives a nice crispy crust.Pittsburgh, PA. LBGE
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I followed your recommendations and the pizzas turned out great. Thanks!!!
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Make sure the egg has really stabilized at temp...like 30 minutes. At those temps there should be virtually no heavy smoke.
LBGE & SBGE. Central Texas.
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