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pizza - almost there.

tazcrashtazcrash Posts: 1,747
edited August 2012 in EggHead Forum
Ok. Tonight used some pulled pork to make pulled pork pizza. I bought store dough from the dairy case, stretched by hand (biggest disagreement the wife and I have over making pizza). Applied a very thin layer of OO to prevent dough from absorbing Bone Suckin Sauce (will skip this next time). Used cornmeal on peel, put on dough, added BBQ sauce, shook, applied layer of pork, shook, and then a layer Mexican 4 cheese, shook.

I let the egg heat up, and it did get past the 500 i was shooting for, but it did settle in at 600.

Put a small bit of cornmeal on stone, cooked 5 minutes turned, then another 3 to 4 minutes.

Not bad. The thick part of the crust was a little under done, but beat effort out of 3 so far.
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3264 x 1840 - 1M
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3264 x 1840 - 1M
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3264 x 1840 - 1M
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3264 x 1840 - 2M
Bx - > NJ ->TX!!! 
All to get cheaper brisket! 

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