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Reply to "Brisket Pizza"

Hey Joe, why the parchment paper, are you worried about burning the crust before the top is done?

Are you using homemade or store bought pizza dough?

I do a LOT of pizza in my FEPG's and the most important thing is to let the stone come up to temp (takes time to absorb the heat) but for me, I use an IR therm and don't start cooking until it's 450+ and never have an issue with the top/bottom not being perfect.
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