12-31-2017, 01:29 AM
Quote: @Purplemachine said:yup, ive got an 18" stone that I use on my weber or in the oven depending on what Im looking for and if I feel like battling the outdoors for a slice. I am planning on an outdoor kitchen once the kids are married off and I am not paying tuition and meal plans and you can bet that I will learn to be a mason and build my own wood fired brick oven. not just for the pizza, but the bread... this fat boy loves bread. thick dark crispy crust with a warm airy middle with pockets for the whipped honey butter to melt into... who needs the entree with warm fresh baked bread?
I like to do my own on the Big Green Egg at 600-650º. Generally like thin crust. But also have a 12" cast iron pan for doing a Chicago deep dish style.
Suddenly I'm hungry for pizza. Yummy.
