Did pizza tonight. First time I ever did multiple small ones. Not sure that was worth the effort.
The spouse wanted meat lovers; a sausage one and a heavily pepperoni one. I did a sausage one and a tomato and mushroom veggie one.
All had store sauce, garlic, sweet peppers, and mixed cheese.
Done with the stone raised in the dome at 400 (the recipe temp). Egg was held at temp for an hour until the stone and the dome were reading close to the same temp.
Done for 20 minutes, turned every 5. Started with parchment.
Very crispy and cheesey.
Lots of pics to follow.
XLBGE X 2, LBGE, MBGE and lots of toys