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Newbie's First Pizzas on the Egg

lantzwrlantzwr Posts: 215
Here are some pictures of my first two pizzas in the egg.  Platesetter legs down, pizza stone on wire holder turned upside down, BGE at 600 degrees.  Both came out perfect.  Just used Publix pizza dough.  Crust was crispy and chewy, and toppings were cooked perfectly with cheese bubbly and brown.  Thanks for all the tips on here.

Rob
RobLarge BGE, Merritt Island, (Space Coast of Florida)

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Comments

  • lantzwrlantzwr Posts: 215
    Forgot to add that I let the whole setup warm up to 600 for at least 45 minutes or so.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

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  • Welcome aboard! Looks great! It is good to get the stone high in the dome - I use bricks.  I also use Publix dough and roll it very thin.  I can get 2 pizzas out of one ball. I use the parchment paper method to transfer the dough from the peel to the stone - It will make your life easy. There is a good tomato pizza sauce recipe on the forum if you are interested.  You are on your way ...
    Milton, GA.
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  • eggs are wonderful, Welcome.  
    Dan, Columbia,Mo.
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  • lantzwrlantzwr Posts: 215
    Thanks.  I used corn meal instead of parchment paper and had no problem transferring the pizza from the peel to the stone.  I also made two pizzas from one ball.  They were BOGO today, so I have another dough ball to use on Tuesday night.  Cannot wait to do it again.
    RobLarge BGE, Merritt Island, (Space Coast of Florida)

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