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Calling all pizza experts
I had my second go at making pizza on the egg tonight. Came out okay and was good the first time too, but I still haven't mastered the approach.
I have a large egg and use the Kamado Joe plate setter which is basically a pizza stone that can be placed on top or down below just like legs up/down. Anyway the first time I cooked at 600 degrees direct right on the plate setter stone. Crust cooked very quickly and just started to burn at 10 minutes. This time, same approach but I put another stone on top of the plate setter, so basically double stacked stones. Did the first pizza at 500 but it took a long time and didn't really crisp up that great. Did the second one at 600-650 and it cooked really quickly. The third at 650 and it came out the best. For all of them, the middle of the pizza was done but seemed like a lot of liquid collected there and made it "soupy".
I am thinking the excess water was from the green peppers or the good quality cheese I used that was really moist.
What have you guys found to be the best approach to pizza? I'm having a work party in a few weeks and I'm thinking about a make your own pizza bar where I can fire them in the egg but I'm still not set on the best approach.