Good Morning to all Members,
I am a new member as of this morning. A little background first into how I got on this pursuit of making a perfect pizza. Last summer I bought a Big Green Egg and have been having fun cooking on it for the past year. This year I volunteered to be a cook at an Eggfest in Cincinnati. I shared a cooling table with a great guy who made absolutely incredible pizzas on the BGE. Since that time 2 months ago I have trying to replicate whay he does.
My wife has purchased books and magazines for me to read and last night she found this website. I have already enjoyed reading the forums, just need to get familiar with some of the acronyms.
If anyone has experience cooking pizzas on a BGE just let me know please. I am cooking at 550' and I have tried the stone directly on the platesetter and also raising it about 1" higher to allow the top to brown a little more and the bottom a little less. I think I am OK on the grilling I just need to find the dough recipe that gives bm the crispness and air pockets I am looking for. I have been using bleached flour but have a batch in the refridge now made with simple all purpose flour. Plan on making the pizzas tonight so I will get a chance to see how this recipe works out.
Glad to be onboard....
Ben
