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Pizza again: Raichlen's technique on the Egg?

Ms.
Ms. Posts: 145
edited November -0001 in EggHead Forum
Hi again!

Has any of you tried Steven Raichlen's pizza technique on the Egg?

You know, the one where he rols the dough in oil, and then puts it directly on the grill?

How did it go?

I used to do that on my gas grill, and I loved it, but I was wondering if I would just be wasting my time doing it on the Egg...

:)
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Comments

  • Cory430
    Cory430 Posts: 1,073
    It works well. When doing pizzas direct, I do them on a raised grid at a dome temp of about 400. Watch them close; they'll go from done to burnt quickly. Also, I like to keep the size of the pizzas pretty small to make them a bit easier to handle.
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