Having fun with the new BGE! Last weekend I tried pizzas. After researching the forum, I decided to follow Naked Whiz’s “Pizza Hints And Tips” as a guide and Spins recipe for the dough and pizza sauce (also found at Naked Whiz’s web site). I was torn between making 2 – 12” pizzas versus 4 – 9” pizza’s because I perceived the later to be more challenging (being a Newbie). Since my son left for college this past year as a carnivore and returned as a vegetarian, I knew I needed at least one pizza to be vegetarian. He invited one of his high school friends over, so I was making pizza for four, so what the heck, I chose to be adventurous for my maiden pizza experience – four pizza’s it was.
For the first pizza I chose to make a Margherita pizza.
The second pizza was an Italian Sausage pizza.
The third pizza was a pepperoni and black olive pizza.
The final pizza was a combination pepperoni, sausage and black olive pizza (pre-cooked).
Observations: 1) I cooked the pizza’s in a range of 550° in the beginning and 600° in the end. 2) Time of cooking went from 15 minutes for the first pizza down to 12 – 13 minutes for the last two. 3) The total cooking time was spread out over 1 hour, necessitating everyone one eating in stages (not a big issue since the boys were down in the basement watching a movie). 4) Since I made the sauce and dough from scratch, I decided to try kalamata olives from the olive bar at the store. When cooked, these turned very salty.
Lesson’s Learned: 1) Work on keeping the temperature range narrower, closer to 550°, 2) make two 12” pizzas to keep the total time minimal, 3) skip the kalamata olives and stay with canned black olives.
Thoughts are appreciated on how to improve the experience.