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I cooked a pizza, and it was a total flop. It ran all over the place and it was a horrible mess to clean. Please can someone tell me how to cook a pizza or what in the WORLD I did wrong.
Frances, Spin is the real expert on BGE pizza and I'm sure that he'll be along - in the meantime, check out the link to my web site - pictures and directions.[p]REMEMBER - there is no such thing as a failure if we use it as a learning experience. Good luck with your next pizza!
Frances,[p]Check out Spin's tutorial in the recipe section (link below).
Tell us what you did - the only other time someone complained about "running" was when they added tomatoes on it. I would aviod that as much as possible since they reduce themselves by letting the water run free and that would make too much liquid. The Egg pizza doesn't need a real wet sauce or any extra water. Too much liquid makes my pies soggy in the middle. [p]Here is one of mine just before it went in. Its about 13-14" diameter and try to keep the toppings on top so they cook faster. Try again - it's worth it. You can also get wonderful results with a Boboli crust!![p]Tim
Tim's BGE place
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