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I haven't done pizza on the bge for a long time.
We used dough from a local Italian store and a very good quality pizza stone pre heated on the diffusser/plate setter, legs down stone on the top.
Trouble with this method was that the heat was right at the gasket level and at over 500 deg f the gasket suffered some damage.
Lid down when cooking less than 5 minutes. Thin crust.
Was delicious and fun but the gasket damage needs to be addressed...
__________________
Bill K.
"I started out with nothin and I still got most of it left...."
83 911 SC Guards Red (now gone)
And I sold a bunch of parts I hadn't installed yet.
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