Sorry, folks. But I could not figure out how to find what I suppose has to exist: some extended discussion of using the BGE as a pizza oven. A dealer just came to town, and I'll spring for a BGE if it comes real close to wood-fired-oven performance. I like to make Neapolitan-style/NY neo-neapolitan style pies. Would like to be cooking at 800+ and with 00 flour, etc.
I was assuming that the BGE would not work, because too much heat would escape upon opening the lid to put in the pizza. But the dealer, who is not a pizza specialist, insists that the heat retention in the ceramic dome make the BGE much faster at recovering oven temps than when one is using thin metal grills. Is this an issue that the forums have soundly discussed and tested?
Thanks in advance!