- Joined
- Jul 1, 2007
- Location
- Southeastern Pa
Did my first pizza on the egg today for lunch and I can tell you it won't be the last.
Fresh dough
Sauce
Cheese, and lots of it
Pepperoni
Used the plate setter and a pizza stone.
450 degrees/24 minutes.
It was quite tasty.
Things to do differently....
Make the crust thinner
Cook at a higher temp. Since this as only my 4th cook on it I am a little leary of much higher temps - I have read stories of people melting the gasket.
We also used the Klose to reheat 3 racks of ribs, 2 butts and a brisket we cooked yesterday for a party today.
The brisket didn't slice great ( I need to sharpen the knives) but it was good eating.
Fresh dough
Sauce
Cheese, and lots of it
Pepperoni
Used the plate setter and a pizza stone.
450 degrees/24 minutes.
It was quite tasty.
Things to do differently....
Make the crust thinner
Cook at a higher temp. Since this as only my 4th cook on it I am a little leary of much higher temps - I have read stories of people melting the gasket.
We also used the Klose to reheat 3 racks of ribs, 2 butts and a brisket we cooked yesterday for a party today.
The brisket didn't slice great ( I need to sharpen the knives) but it was good eating.