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, 14.5 WSM, Weber 26.75 OTG, Weber Performer, Backwoods chubby, Speed of light fast Packer green Thermapen, Speed of sound fast red backlit Thermapen, Ultra-fast American flag Thermapen