I've made several attempts at pizza on my Large Egg. While the results have been ok, they are no where close to what I want.
I'm trying to replicate a quality pizzeria pizza (I am in the Boston area, as a reference). I am satisfied with the crust. It is the sauce and cheese that is in need of serious improvement.
So far I've tried the following:
1. San Marzano tomatoes and fresh mozzarella, which I shredded. This ended up with weak tasting sauce and very wet pizza due to the moisture content of the cheese.
2. Locally jarred pizza sauce and low moisture mozzarella (sargento). This was really bland. Sauce was ok, but I would not use it again.
3. Pastene canned pizza sauce, combo of mozzarella, provolone, asiago, Parmesan (again a pre packaged, shredded cheese). This one was ok, but still not what I am shooting for.
In all cases, I have done a high temp cook (700 degrees or more). The 3rd one had inverted spider + plate setter legs up, grid with ceramic feet on it and then a pizza stone. (gasket is now gone). This did the best job of browning the cheese a bit...which I liked.
I feel like I am missing several key elements...
1. A thicker more robust sauce
2. Saltier cheese maybe?
3. Proper temp...wondering if cooking at close to 700 is not giving the sauce and cheese enough time to actually cook, rather it just quickly melting the cheese?...because it is a short cook (7+ minutes at most).
Would really appreciate some detailed insight from other pizza aficionados.