Pizza in eggspander - low temperature
I often see people saying they bake their pizzas at 600 or 700°F. The result is that their gasket deteriorates quickly, or they replace it with something like a Rutland gasket, which in my opinion doesn’t look good at all.
A BGE is not a dedicated pizza oven, and because of the way the heat is distributed, it will never bake a perfect Neapolitan pizza. And that’s totally fine, because you can still make really delicious pizzas in a different style.
Here’s an example of pizza baked at a “low” temperature, around 450°F. It saves a lot of fuel, and the BGE will be happier too, especially the metal parts. These pizzas are still much better than any takeaway pizza in my town.
Two pizzas:
Crème fraîche, bacon, red onion and mozzarella.
Crème fraîche, grilled zucchini, pesto, goat cheese, mozzarella and pine nuts.
No tomato sauce due to allergies of one of the guests tonight.