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Midnight Smoke
09-13-2008, 05:33 PM
Searched for Pizza and have a good idea on time and temps. 425 for about 20 minutes, peaking thru the dome to check. Picked up my stone and going to try my 1st one's tonight.

I like a soft not crunchy crust, how is this accomplished? :confused:

thillin
09-13-2008, 05:49 PM
Searched for Pizza and have a good idea on time and temps. 425 for about 20 minutes, peaking thru the dome to check. Picked up my stone and going to try my 1st one's tonight.

I like a soft not crunchy crust, how is this accomplished? :confused:


Lower temps and thicker crust I think.

LMAJ
09-13-2008, 07:20 PM
I would agree - lower temps...

Midnight Smoke
09-13-2008, 08:28 PM
Lower temps and thicker crust I think.

What temp do you suggest?

jonboy
09-13-2008, 10:39 PM
If i want a crispy crust, we pre bake it on the egg for 2 mins a side. Then cover with sauce and toppings.
If i made the crust, went heavy on the sauce and toppings, it would have a soft belly.
Use some parchment paper under the crust to help with removal of pizza.
jonboy