The place we moved into has a really cool convection oven that is just amazing for cooking pizza. I've had good results cooking pizza in my kamado as well, but it's a lot more work and uses a lot of fuel.
I thought about firing up the
FrankenWeber Pizza Kettle, but the base I was using kind of fell apart, so I just went the easy route and used the convection oven.
I use a digital infrared thermometer which really comes in handy for reading stone temps. When the stone hit 500 degrees, in the pizza went. 7 mins later, it came out like this:
I think the pepperoni came out crispy on the edges because it was sliced really thin.
Delicious!
