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Reverse Crust Pizza

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milesbrown4
milesbrown4 Posts: 314
in EggHead Forum
Since school starts back tomorrow, had to make pizza for the kiddos and Mommy.  Back by popular demand.  Got dome temp to 600F then put the dough on for 5 minutes to set it up.  Took the dough off, toppings went on the crusted side and back on the BGE.  In between took some smaller pies for the kiddos and got them cooked up.  
Lesson learned:  Forgot to prick the dough and dress with Olive Oil - had to pull dough off quick to do it.  Pricking the dough keeps bubbles from forming.  Also, toppings on the crusted side means real crispy pizza.  (If you like it thin)  I will always do it this way from here on out.  
Best Practice:  Used Costco frozen pizzas for the kiddos.  Put the ready-made pizzas on the BGE was a winner - even though the dough wasn't homemade it tasted homemade after 5 minutes on the BGE at 550F.
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