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Pizza on the Swing Rack

BaysidebobBaysidebob Posts: 489
edited October 2012 in EggHead Forum

We have this great convection oven so I figured "Why go to all the trouble of doing one on the egg?"  Fact is, I never did do one in the oven and a great reason to go to all the time-consuming trouble of doing it on the BGE came to me.:

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I wasted lots of dough, store bought and home made until I settled on a recipe that suits us.  I destroyed several pizzas on different set ups.  Some inedible, some tasted great but were horribly misshapen.  Finally got a Lodge 14" CI pizza pan and slapped it on the Swing Rack.

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With the Super Peel the whole set up works easily for me.

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Pepperoni, jalapeno, pimento and cactus.  It's (almost) "round" and took up every bit of the 14 inch pan.  Wife wants me to do a spicy Portuguese anchovy pizza soon.  I probably will but I'll need a bit of "liquid courage" to eat it.

My actuary says I'm dead.

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