Saturday night is Pizza night on the Egg

[LMAJ]

I don't see no MOINKS on that pizza!:becky:
Crust looks PerPhect!

Ahh I hadn't thought of that. That would be awesome.

But it has happened before... and it is awesome!
http://www.bbq-brethren.com/forum/showthread.php?t=52544&highlight=moink

Your 'za is looking good - sorry about the stone.

 

[SmokeJumper]

Beautiful looking Pizzas. I love seeing the BGE with it's hat off in respect to pizza crust.

Sorry to hear about the stone. I bought five 14" stones at Ross for $4 each this winter and they look identical to the one posted above. I thought they might break every few months but they have held up to lots of 600+ degree cooks as well as their duty as a heat shield on my ceramicgrillstore spider. I know if I give some away they will start breaking.

 

[Plowboy]

What I've found, through a few cracked stones myself, is that the cold pizza dough on the hot stone is what causes the breaks. The BGE stone is thicker, which is why it holds up better.

 

[Boshizzle]

Nice pizza! Sorry about the stone.

 

[1_T_Scot]

What I've found, through a few cracked stones myself, is that the cold pizza dough on the hot stone is what causes the breaks. The BGE stone is thicker, which is why it holds up better.

I'm with ya. Not sure I really needed to go to 650. I've done quite a few at 550 and they come out good.

 

[LT72884]

I just purchased my stone from here:

http://redskygrilling.com/

im excited to try it out. But i dont know if i can get the kettle to 550 for 30 minutes. I might have to cook the dough topless and then when its done add the toppings.