I need help with pizza. Everyone I talk to says pizza is amazing on the egg. I have tried twice and failed miserably both times. My dome will only get to 350 for some reason with the plate setter. It took me 33 minutes last night to fix one sausage and pepporoni pizza. I have a few questions.
Which pizza dough to buy?
Which sauce to buy?
What's the secret? I can do everything but pizza!! I've done burgers, steaks, tuna, chicken, mahi mahi, shrimp, pork chops, and all kinds of delicious vegetables. I've smoked ribs, elk, and chicken.
Any suggestions would be greatly appreciated.