650-700*
5 minutes
5 minutes
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St Louis Pizza on the BGE
- Thread starter pmad
- Start date
Stlsportster
Babbling Farker
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That’s the way it’s done in the Lou. Provel all the way!!
mattmountz94
Babbling Farker
I'll take the top
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Killer pies! :thumb:
mbigtoe
Knows what a fatty is.
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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Great looking pie! Gotta find some provel to try.
R2Egg2Q
is One Chatty Farker
Nice pies! :eusa_clap
Titch
somebody shut me the fark up.
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Looks simple and delicious, nice:thumb:
Stablergetz
Knows what a fatty is.
looks great.
Sid Post
is Blowin Smoke!
:icon_smile_tongue:
Looks mighty good to me!
Looks mighty good to me!
cfrazier77
is Blowin Smoke!
I miss st Louis style pizza. Please send the top one my way asap!
JVM59
Full Fledged Farker
Can't beat pizzas on the egg. Looks great!
Bob C Cue
Quintessential Chatty Farker
Nicely done sir.
ChrisL
Knows what a fatty is.
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
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ChrisL
Knows what a fatty is.
Interesting, so you have the plate setter insulating the heat, and put the pizza stone on top of that. Any idea of the temp of the stone when you put the pie on?
Thanks,
Chris
Thanks,
Chris
hurricanedavid
is one Smokin' Farker
Great looking pies!
ChrisL
Knows what a fatty is.
It looks great, I have been chasing the perfect pie on and off for the past 10 years. Seems like the bottom always cooks faster than the top for me. Insulating the pizza stone with the plate setter is an interesting idea that I have not tried yet.
Chris
