First pizza on BGE
Thought I'd give it a try. Made the dough yesterday and put in the fridge. Kept it simple with some store bought sauce and italian sausage and pepperoni. I must admit getting the dough rolled out thin was a bit of a challenge for me. The first one I put on too soon (the stone was about 400*). It was good but the crust wasn't crispy on the bottom like I like. The second one I waited until the stone was 600* and it was really good (like I couldn't wait and burned the fark out of my mouth good!). Cooked about 7 minutes with the egg at 600*. Crispy crust all the way across and you could smell the smoke when you brought it up to take a bite. What a great tasting pizza. I can't believe I waited so long to try this. Thanks for looking.
LBGE, 22.5 WSM, Backwoods Chubby, 26.75 OTG, Weber Performer, Ultra fast Packer green Thermapen, American flag Thermapen