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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-20-2018, 06:47 PM   #1
pmad
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Default St Louis Pizza on the BGE

650-700*
5 minutes

Last edited by pmad; 06-09-2020 at 06:51 PM..
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Old 07-20-2018, 07:38 PM   #2
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That’s the way it’s done in the Lou. Provel all the way!!
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Old 07-20-2018, 08:30 PM   #3
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I'll take the top
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Old 07-20-2018, 09:06 PM   #4
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Killer pies!
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Old 07-20-2018, 10:59 PM   #5
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I miss St. Louis style pizza...a lot. It's always a must have when I return to St. Louis for a trip.
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Old 07-20-2018, 11:19 PM   #6
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Great looking pie! Gotta find some provel to try.
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Old 07-20-2018, 11:31 PM   #7
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Nice pies!
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Old 07-21-2018, 03:52 AM   #8
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Looks simple and delicious, nice
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Old 07-21-2018, 06:38 AM   #9
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looks great.
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Old 07-21-2018, 06:42 AM   #10
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Looks mighty good to me!
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Old 07-21-2018, 06:45 AM   #11
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I miss st Louis style pizza. Please send the top one my way asap!
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Old 07-21-2018, 10:47 AM   #12
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Can't beat pizzas on the egg. Looks great!
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Old 07-21-2018, 12:24 PM   #13
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Nicely done sir.
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Old 07-21-2018, 01:20 PM   #14
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Can you post a photo of how you have your pizza stone mounted? I elevate my stone in the dome and still cannot get that level of burn on the top without charing the bottom.
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Old 07-22-2018, 09:27 AM   #15
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Quote:
Originally Posted by ChrisL View Post
Can you post a photo of how you have your pizza stone mounted? I elevate my stone in the dome and still cannot get that level of burn on the top without charing the bottom.
I just lay it right on the rack

Last edited by pmad; 06-09-2020 at 06:51 PM..
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