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Slitlikr · 11-09-2014, 06:27 PM

I've had pizza from NY to Chicago to California and everywhere in between.

You cannot beat a homemade pizza on the big green egg.
I get dough from a local. Crank her up to 550 degrees and let her go about 12 minutes.

I've had an egg for a few years and it cooks everything better.

It is an obsession!

Not cheap but well worth the investment.

Trey · 11-09-2014, 06:50 PM

Heard about that but always expected smoked pizza, at that heat though guess that shouldn't happen. What do you mean dough by a local? I suck at making the dough so gave up a while back.

Slitlikr · 11-09-2014, 06:57 PM

Quote:

Originally Posted by Trey

Heard about that but always expected smoked pizza, at that heat though guess that shouldn't happen. What do you mean dough by a local? I suck at making the dough so gave up a while back.

If you have a local pizzeria that is not a national chain, they should be able to sell you enough for an 18" for three bucks or so. You can keep it in the fridge until you want to use it.