Pizza on BGE

[Skip]

Made pizza on BGE tonight. Used Serious Eats Crust recipe with bread flour and mixed in the food processor. Topped with store bought red sauce, Italian sausage, peppers, onions, black olives, Mozzarella cheese that I had smoked. Cooked up in the dome with the top off. 5 minutes at 550 dome temp. Best crust I've done so far. Next move will be to order 00 flour tonight and try that. Thanks Breadhead and CeramicChef and all of you who have posted advice. I'm working on it. Hope the pictures show up ok.

[Breadhead]

Woohoo... Another Stare down the Pit Hole member.🤗 Welcome to our pizza party Skip .

That pizza looks fantastic.👍 that's perfect shaping too. The hardest thing for most home pizza makers to learn is stretching & shaping their dough. You've got that figured out I see. The bottom of your crust is beautiful too.

I would encourage you to try 650° on your next attempt with this dough. It will darken your edges a little bit and it will make them slightly crispy, without making them hard. Just a suggestion though.

[Skip]

I am honored that you liked my pizza and very much appreciate your advice. I struggle to get my temp up to 65. I guess I need to leave the fan on longer?

[Stevo]

Mmm pizza! Good job!

[Breadhead]

Skip ...

Getting to 650° swiftly is fairly easy. Start three small fires in your firebox. Open your bottom vent wide open. Leaves your dome open. Once those 3 fires are going blast them with high velocity air either from a BBQ Dragon or a powerful hairdryer. Get the fire rip roaring hot and close the dome but leave the bottom vent wide open until your dome thermometer reads about 700°. Then close your bottom vent about half way. Stabilize your temp at 650° and let it stay there for an hour to heat up your ceramics. That will give you lots of radiant heat along with the convection heat from the high airflow through your cooker.

Try that and let me know how it works for you.👍

[Skip]

Thanks Breadhead.

[Breadhead]

👍... I'm here to help my fellow Pit members.