Big fan of the BGE and I have enjoyed it for several years now. I have an XL, with cast grille, standard grille, place setter and a couple different pizza stones.
I have done some smaller pizza's once before with a friends help and it turned out great. I then tried myself (probably different dough but....) and I can't seem to keep the wheat dough from being soggy, or almost un-cooked really. I can't tell which one it is. We use all fresh vegetables and limited cheese. It seems the vegetables have too much water in them and I can't keep it from messing up my dough.
I was wondering if anyone has any secrets or tips they would like to share. Is the wheat dough the problem? I was wondering how grilling the veggies first or even the dough first would work out? Seems like a pain but I have to think it could help..???
Also, we buy our wheat dough when we are out of town where they have a Trader Joes. But in my area there is no good raw dough available. Does anyone have any suggestions on receipts for fresh dough or someone who ships it maybe?
Thanks in advance for any help and assistance!