WARREN CONNECTICUT – A big day on the inner foodie front. I’ve mastered pizza on the Big Green Egg. Thin crust, crisp, scorched on the bottom but not burned. Like Naples. Italy. It’s been a process getting here. We blew out the OEM felt gasket on the Green Egg two weeks ago trying to make Pizza with Patrizia Chen. Last weekend we tried it without a gasket but found that the leakage interfered with maintaining very low temperatures for smoking. So this weekend I installed a serious furnace gasket designed for very high temperature use. I little bit of research online suggested that the pizza stone should be elevated about two inches so I put it on a large flat plan. Here’s the result taken with my Leica M9 and 24mm Summilux lens. With some more practice handling the dough I might even be able to manage a round pizza – this one seems to be shaped like South America.
On this day last year: Bill Jackson.
