Pizza on the Small - I have found consistency!

Pace Yourself

Hey Gang,[p]I just wanted to share my set up for cooking pizza on the egg. I have been doing them this way for a few months and have been very happy with the crust and general doneness. Here is how I set up the egg:[p]

[p]I am using GrateMates to create the air layer between the plate setter and pizza stone. My crusts have turned out very thin and very crisp since I started using this set up.[p][p]

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For dough, these were Trader Joe's fresh dough. I also use a local market that makes it daily. Since I am making 9-10 inch pizzas I only use about 5 ounces of dough per pizza and I roll it out real thin using lots of corn meal to keep things moving. I use a fork to punch holes all over the dough after it is rolled out, then a little olive oil before seasoning and red sauce. (or BBQ sauce if I am using PP and Fatties as toppings….happy mouth….)[p]Today's toppings were very simple, different cheeses, a little pepperoni and a few mushrooms. (The one with the Mexican blend of cheeses had lots of DP swamp venom involved. If you haven't incorporated DP into your pizzas I would highly recommend it....)[p]

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From a temperature perspective, some days are higher than others but I try to do them at 500-550 in the dome and they take between 4 1/2 and 5 1/2 minutes to cook.[p]Anyway, my whole family loves these and I wish you all success with your pizza on the egg![p]Cheers

Susan Egglaine

Pace Yourself,
Yumoooooooooooooooo!

mr.b

Pace Yourself, thanks for the tips. i have done pizza on my xl quite a few times now but never on my small yet. will have to do sometime soon. happy eggin!