Wetfoot
Well-Known Member
I'm a longtime owner of a BGE but it has been a long time since I tried pizza.
I want to try it again but would like to hear any tips on getting it right.
The first time I tried making a few pizzas, here's what happened: there was too much smoke and the crust was grey and overly smokey on the first pie. The next pizza was the best pizza I ever had; the temperature was up and the crust cooked perfectly. I tried one other time and broke the stone.
Do you pre heat the stone in the oven, then carry it outside hot to prevent breakage? Do you load it up with charcoal and get it really hot?
I want to try this again but would prefer not to break the pizza stone.
I want to try it again but would like to hear any tips on getting it right.
The first time I tried making a few pizzas, here's what happened: there was too much smoke and the crust was grey and overly smokey on the first pie. The next pizza was the best pizza I ever had; the temperature was up and the crust cooked perfectly. I tried one other time and broke the stone.
Do you pre heat the stone in the oven, then carry it outside hot to prevent breakage? Do you load it up with charcoal and get it really hot?
I want to try this again but would prefer not to break the pizza stone.