Grilling & Recipes: The thing I always wonder

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	Name:	Talullahhound -
	Subject:	The thing I always wonder
	Date:	5/11/2010 11:32:07 PM

Is why can't a decent NY pizza be had? I've had sauces that were too sweet; sauces that were too acidic. But, in theory, it should be possible to replicate it, since the ingredients can be had in other places.

I recently read an article that said a professional pizza oven reaches temps about 850 degrees; Do you think a BGE could get up that high?

Other messages in this thread:

View Entire Thread

Pizza! - roswellric - 4/12/2010 9:12:52 AM

Pizza! - blmeanie - 4/12/2010 9:58:58 AM

Pizza! Stone! - roswellric - 4/12/2010 2:04:53 PM

Pizza! - Tall Cotton - 4/12/2010 5:28:47 PM

Pizza! - lake gal - 4/13/2010 8:11:55 AM

Pizza! - Ulysses E. McGill - 4/14/2010 1:47:47 AM

BTW - Ulysses E. McGill - 4/14/2010 1:53:15 AM

Pizza! - Talullahhound - 4/13/2010 5:56:36 PM

Pizza! - Tall Cotton - 4/13/2010 8:19:03 PM

OK-OK - roswellric - 4/14/2010 11:14:30 AM

OK-OK - water_watcher - 4/27/2010 9:56:18 PM

The thing I always wonder - Talullahhound - 5/11/2010 11:32:07 PM

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