Hello pizza lovers everywhere,I finally took the plunge and cooked up a Big-Thick-Juicy pizza (ALMOST).
FORGOT to practice sliding pizza off peel,FORGOT to start with a couple small pizzas,FORGOT not to make it 2" thick and weigh 16lbs.,FORGOT to tell wife not to build pizza on metal peel without a LOT OF CORN MEAL ON PEEL.
However,I got EGG temp. up to 500°(Thanks RRP),put fire bricks in,put stone on bricks,Setup was great! Things went good right up to the part where you raise lid,slide pizza onto stone and quickly close dome. I raised lid, quickly slid everything off peel EXCEPT THE CRUST,that sucker stuck like a tick on a houndog.Cheese,sausage,sauce went all over stone, bricks,grills and charcoal plus other places I ain't found yet!It was hard to scrape up enough topping to have for supper with EGG temp still at 500°. Glad BGE is self cleaning.BTW the scrappings still tasted pretty good,goes to show you that it's hard to messup with an EGG.A story like this has gotta have a MORAL: WHEN SPIN SPEAKS---PAY ATTENTION!
OH WELL,the T-bone steaks we had last nite made up for tonight. I'ts still fun:~). PIZZA HUT is safe for a few more days. Bob