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Pizza 10-5-12

Doc_EggertonDoc_Eggerton Posts: 3,849
edited October 2012 in EggHead Forum
No big exposition.  Done with my high dome set up at 400 stone temp.  Publix dough.  Rolled out and very thin and crispy.  A nice pie, with good cheese and caramelized pepperoni.  A little more loaded than we usually do, but turned out well.

Pics to follow.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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