Thanks for the advice and perspective.

I do have a laser thermometer. What should the stone read? 550?

Btron said:

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Thanks for the advice and perspective.

I do have a laser thermometer. What should the stone read? 550?

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Probably a good target, maybe 600. In a perfect world hotter, but with a BGE id be worried about the egg itself if it gets too hot. Not the ceramic, but hinges, etc.

Btron said:

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Thanks for the advice and perspective.

I do have a laser thermometer. What should the stone read? 550?

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Yes, 550 is perfect.

If you want Neapolitan style, you're going to need to get it up to 800, and I don't know if that is possible with a BGE.

Btron said:

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My neighbor has been getting into making pizzas at home. He bought a pizza steel for his oven. So I bought a pizza stone for my BGE. After two weeks of helping him make and eating these pizzas I think I got the bug.

My question for the experts here is: what do I need to make my own at home, independent of my neighbor Pizza Yoda? I'll be using the BGE and a pizza stone. I feel comfortable with that setup, so no need for help there. I'm looking for store-bought dough, sauce, cheese, and go-to topping recommendations. I'm not ready, nor have the time, to jump into making all my own dough and sauce.
I have three kids, so we'll make a cheese-only pizza. They cooked us a pear, prosciutto, and arugula pie, and it was awesome!
I live in North Austin and shop at HEB, Trader Joe's, and Costco.

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If you have a pizza place near you that you like, go buy their dough balls. Most places will sell them to you.

htxag09 said:

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Btron said:

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Thanks for the advice and perspective.

I do have a laser thermometer. What should the stone read? 550?

---

Probably a good target, maybe 600. In a perfect world hotter, but with a BGE id be worried about the egg itself if it gets too hot. Not the ceramic, but hinges, etc.

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I have had my BGE up to 800 when I made pizza in it.

The added bonus was it self cleaned my plate setter.

Mathguy64 said:

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htxag09 said:

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Btron said:

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Thanks for the advice and perspective.

I do have a laser thermometer. What should the stone read? 550?

---

Probably a good target, maybe 600. In a perfect world hotter, but with a BGE id be worried about the egg itself if it gets too hot. Not the ceramic, but hinges, etc.

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I have had my BGE up to 800 when I made pizza in it.

The added bonus was it self cleaned my plate setter.

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Were you able to get the Neapolitan-style leoparding on the cornicione?

This was several years ago when I made my first every pizza on it. I had no idea what I was doing other than getting the stone hot and making a pizza.

I had the plate setter in and the stone elevated off that so the pizza was a bit closer to the dome.

That egg was lava level hot. It had no issues getting there.

I have no clue if that was a good idea or not for pizza. The Ooni I have now I routinely wait for the stone to get above 700.