First try at pizza

klosurdo

Well I just had my first egg pizza. I can honestly say it's the best pizza I have ever had on a grill. However, I was wondering what I could do to brown the top a little more. My setup Plate setter legs down Metal grate Pizza stone. Brought temperature up until some registered 600 degrees on the laser thermometer. Cooked for about 8-9 min Result below. Thanks

blind99

Looks pretty darned good from here! I do legs up, grate, stone and cook around 650 dome. You can play with the temp, height of stone in the dome, crust thickness, and topping thickness. Raising the pie higher might get your toppings more well done, but seriously that pie looks fine! I like to add basil at the end, I find the high temps kill a lot of the fresh flavor.

NPHuskerFL

Your dough or store bought?

anzyegg

I do the same as @blind99‌ and use parchment paper on the stone. This does look excellent to me as well. At 650 it usually only takes about 5-7 mins.... The first one is always the hardest.

NPHuskerFL

And to add....does your said recipe contain any sugar? I'd say try to raise it up in the dome a lil bit. I use copper 7/8" 90° or T's to lift and give an air gap between the PS & the stone. No sugar in my dough so, I run it around 650℉-750℉. Slide it in w/ parchment and pull parchment after a minute or so. And then pull the pie once the crust is golden and toppings have melted.

If dough contains significant sugar lower the pit temp to avoid burning the crust.

SGH

Looks like a winner to me =D>

jcaspary

Pie looks awesome!!  As stated earlier raising it up helps.

klosurdo

Thanks everyone for the suggestions! I used the dough recipe in the BGE cookbook. Used 0-0 flour. Like I said, the pizza tasted great, I just like the top more well done. I will try to elevate the stone next time.