Quote Originally Posted by Saint-Just View Post
I am dipping my toe in what may prove a dangerous slope.

I ordered 1kg of pizza sourdough from "my" baker. He will make it on Friday and I'll get it on Saturday, in time for an afternoon feast in the egg with a few friends.

As you can see (the egg) it is not going to be a walk in the park.

If one of the regular participants to this thread could summarise the pitfalls I might want to watch out for and a recommended list of ingredients, I would appreciate (I have followed the thread but it's now 50+ pages long...)

TIA
No photo of the egg?

It is a long while since I used my egg for pizza, but I wasn’t doing the blisteringly quick Neapolitan style, bit thicker and slower.

Hardest part with the egg is you can’t see how it’s cooking without peeking and losing the heat.

From memory I used the BGE time & temp from their recipe page. Best of luck with it.

As you’re not launching quite the same, or turning, many pitfalls are avoided! I found the pizza trays / screens easiest as can just place them on the stone.

Think place setter was feet down, to get the pizza higher into the dome.