It looks like you're new here. If you want to get involved, click one of these buttons!
Did you use a tortilla for your dough?fishlessman said:Focker said:From what I have gathered, one needs to use certain pizza styles in the BGE.
Chicago, St Louis, Detroit, QC, cracker, pan, thin crust, I'm sure there are a couple of others, are good in the BGE. These styles are often baked in the BGE sweetspot of 450-550.
I've had the egg fully loaded and wide open often, timing the launch at peak BTUs. Fastest I could get was a 3 min bake. So a Neapolitan is impossible, without some serious modifications.
NY style can be done, but they're not in the BGE wheelhouse. The bake times are too long IMO, for a true NYer. The Blackstone Pizza Oven is perfect for this, and Neapolitan.
Good thing about a few of the styles listed above, Chicago, pan, Detroit, they are assembled in the baking vessel of your choice.
Screens are good for resting after the bake.
Parchment is good for nothing.
years ago i had it down to under a minute, 53 seconds, but its too scary a cook opening that dome i should try it again, the knowledge of dough making on this forum is way above what it was then, ive never made a dough for that style, was just buying store bought
Thanks bud, most definitely will.blasting said: