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Pizza making, high temperature and cracking

Rick
Rick Posts: 45
edited November -0001 in EggHead Forum
Hello,[p]I have read several postings about pizza making in the BGE and I am confused. I am intersted in making a New York style pizza using a high temperature like in a wood fired oven. Some posts suggest 500 degrees. [p]Other posts suggest that the gasket will melt or the ceramic will crack if the temperature is above 900 degrees. I do not want to ruin my new BGE. Any comments regarding pizza making and preventing damage would be appreciated.[p]Thanks.[p]Rick [p]
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Comments

  • Haggis
    Haggis Posts: 998
    Rick ,[p]And what is the issue here? 900 is a far reach from 500, isn't it?[p]I've had temps that wrapped the needle of the dome thermometer around. I don't recommend it but it kill the gasket. I regularly hit 750 dome. Yesterday's rack of lamb was seared at 650 and last weekend's pizza was at 550.
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  • Essex County
    Essex County Posts: 991
    Rick ,
    No need to worry. I prefer to do my pizzas at about 475 but I often sear my steaks at a temp of 750+. If you go to nuke temps, the egg itself is not a concern but you need to be a bit careful of the gasket. Some have fried their gaskets by leaving the lid up too long at those temps (how long is too long...don't know the answer to that but I try to get in and out in 30 seconds or less) others have cooked gaskets just by letting the temp take off to somewhere like 1000! That happens when you have lots of fuel, leave the top and bottom vents wide open, and forget what you're doing for the better part of an hour. My large still has its original gasket. It's pretty crisp and isn't a perfect seal any more but it works just fine. Bottom line. Do it![p]Paul

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  • Spin
    Spin Posts: 1,375
    Rick ,[p]You will have no problems with your egg, as it is kiln baked at around 2400 degrees. [p]I have done a few very good New York style pizzas cooking them at 900-950 degrees, a very short cook and anything that sticks up is burnt. I would suggest not going much over 600 degrees for the cook. My cousin is an insurance inspector for the restaurant business and he inspects hundreds of pizza shops. Most common temp is 550-575 degrees. Nobody is below 500 and only a few over 600 degrees.[p]In the BGE recipe section is the complete recipes for a New York style pizza, sauce, dough, and cooking directions that has worked well for me.[p]Spin
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