LM600
Full Fledged Farker
I don't make round pizzas but I made a chorizo, smoked garlic, onion, smoked mozzarella, cheddar and olive pizza yesterday.
Loaded up the E20 with some charcoal and let it burn up with the (empty) water pan being used as a deflector between the charcoal and the pizza stone until the (highly inaccurate dome gauge) read 400°C.
Then threw the pizza on, after about 10 mins this was the result, it was pretty windy here and I think I might have had too much draft coming in on two of the three lower vents, hence the slight crispyness on the pizza....tasted nice though.
Loaded up the E20 with some charcoal and let it burn up with the (empty) water pan being used as a deflector between the charcoal and the pizza stone until the (highly inaccurate dome gauge) read 400°C.
Then threw the pizza on, after about 10 mins this was the result, it was pretty windy here and I think I might have had too much draft coming in on two of the three lower vents, hence the slight crispyness on the pizza....tasted nice though.
