Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it
Home arrow Forums arrow EggHead Forum
SPECIAL EVENTS    
Big Green Egg Cookbook Now Available
BGE and Professional Bull Riders
Nascar Sprint Cup Series - PHOTO GALLERY
EGG Eggsperience
BGE Academy
EGGFEST CENTRAL    
13th Annual EGGtoberfest - Atlanta Motor Speedway - October 15th & 16th
13th Annual EGGtoberfest - Atlanta Motor Speedway - October 15th & 16th
Pennsylvania Eggfest - Hatfield, PA - September 11, 2010
NiEGGara Eggfest 2010 - The Original Canadian Eggfest - Sept 18, 2010
4th Annual Midwest Eggfest - St. Paul, MN - September 18, 2010
3rd Annual EGGwegoFest - Floribunda Gardens, Illinois - September 25, 2010
So Cal 2nd Annual Eggfest - Upland, CA - Sept 25, 2010
Ozark Mountain Eggfest - September 25, 2010
Egg October Festival - Lake Zurich, Illinois - October 2nd & 3rd, 2010
*** NEW! - Offenbachers DC Metro Eggfest - Lanham, MD - October 9, 2010 ***
Offenbachers DC Metro Eggfest - Lanham, MD - October 9, 2010
EggtoberWest - October 10th 2010
Egghead Forum
Re: high heat pizza setup question

Platinum Egger

Posts: 14004
graph
EggHead Forum | Forum Feedback | EGG Table Forum
forums | last25 | post reply | threaded view | flat view | help

Return to index

Posted by: stike on 2007/08/22 15:05:16  

In Reply to: Re: high heat pizza setup question posted by SpokaneMan on 2007/08/22 14:36:50

SpokaneMan,
we always did it to get a little browning (very little) on the upper side of the crust, so that it wouldn't be "doughy" underneath really wet toppings. we use tomatoes all the time, and found that it was all very slippery and doughy under the toppings. precooking gave us a little crispiness. that, and a thin wash of olive oil before putting the toppings on.

Return to index

Click here to see the profile of this user    | | The administrator has disabled public write access.
Thread map: