Made some pizzas on Sat night, and had been thinking about posting when I saw caseydog's thread about his cook for the Italian TD. Figured I would throw my hat into the ring as well. I'm posting here also, so folks can take a look.
Fired up the egg with some small pecan logs. I was trying to see if I could get some wood-fired oven flavor in the BGE. Got to christen my new mini Weber starter chimney too.
Threw in some orange peels too just to see what the aroma would be like. It was pretty nice - kind of like aromatherapy when starting a cook.
I'm cheaping out on the egg accessories. Returned the platesetter, Set a Weber 18.5" cooking grate on top of the fire ring. Set a clay saucer on that. Two bricks went next, then the stock BGE cooking grid on top. Found a Pampered Chef pizza stone at a garage sale, and put that on top of the BGE grid. The BGE ceramic feet are not made anymore, so I laid some clay pot feet from Lowes on the stone. Had to go sideways since my BGE pizza stone is bigger than the Pampered Chef stone. BGE stone went on the very top.
Cut up the groceries and laid them out to make assembling the pies easier. I used Alton Brown's recipe from the Food Network site.
I figured the egg was hot enough when i saw this happening:
The thermo had lapped itself, so I was pretty sure it was hot! Choked it down to stabilize at ~650°F after this.
First pie was a margherita. This is the only pic I have of the cooked pies, so it will have to do. We made one Mediterranean pizza without sauce - EVOO, garlic, sundried tomatoes, olives. The last one was a garbage pizza - turkey pepperoni, bell peppers, parm, mozz, mushrooms, onions.
The pies were very tasty! The crust was nice and thin and crispy. I didn't know about the throwdown, otherwise I would have put more effort into taking better pics, but it was one of those nights when eating took a back seat to photography. I'm still learning how to cook on the egg, and its turning out be a real blast.
Thanks for looking!