Trying to dial in the little guy for tailgating season. Last time I did pizza on the small was Feb 2012. Pics of the burnt offerings from that cook are around somewhere. Practiced my backhand disc golf throw in the snow and sub-zero temps. hahaha
Most camp cooks with the small have been quick grilling type cooks with minimal prep, or helping my cousin BBQ with his new WSM. Now that I am getting acclimated with the towing, setup, operation, and breakdown of the new camper, it's time to start focusing a little more on food offerings. Wings will be done raised direct on the WSM, so the goal is to replicate the large egg without sacrificing too much size in diameter.
For the large, it is usually 3 14" doughballs with Reinhart's American-style Neapolitan recipe from his free Craftsy class. The extra oil really gives the cornicione a golden hue and crunch for cooking at only 500. Setup is High-Que, Woo, two split firebricks, and BGE 12" stone. Preheated for an hour or so, pie went on at 500 dome.
Not the best pie, but only going down 2" in diameter and two egg sizes is awesome.
Toppings were pepperoni, cherry tomaters, scallions, basil, calabrian chiles.
Wonder if this can be done on a minimax?
Thanks for lookin'