Love my egg. But I keep hearing about the great pizzas and I keep failing - miserably.
Here is the problem. I get a beautiful pizza made on fresh dough (bought from publix or whole foods) and I can't slide it onto the pizza stone. I have seen videos of people sliding them on. I have read to preheat your pizza stone. so what gives? How in the world do I get the pizza onto the stone to cook.
I had a beautiful pizza made that just went on the egg and it is a horrible looking poor man's attempt at a calzone now. and I won't even be able to flip it because of all the tears in the top. Would love to know the answer to this - and I assume I don't have to prepare it on the stone, thus having to buy multiiple pizza stones if I want two different pizzas - do I?