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Re: high heat pizza setup question
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Posted by: SpokaneMan on 2007/08/22 11:39:35  

In Reply to: high heat pizza setup question message has embedded images posted by fishlessman on 2007/08/22 11:32:49

fishlessman,

There are others who know more than I do, but wetter dough seems to be necessary with higher temps. I also had pretty good luck with rubbing the stone down with a damp rag before each pie last time. The time before, I broke my cheap stone. The new BGE stone took it well. The rag seems to buy me an extra minute before the bottom starts to burn.

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