Started out with store bought pizza dough (Wegman's), out of the fridge a few hours before cooking and let it rise.
Pull off a chunk and flatten it out. Place pizza filling (pepperoni here) and cheese (String Cheese slice) in the middle.
Pull up the sides to form a ball, about 1 1/2 inches diameter.
You can use sausage or the topping of your choice.
Place in a pan, brush with EVOO, sprinkle with garlic, oregano and parmesan cheese.
Bake raised indirect about 20 minutes.
Took the @Cen_Tex
challenge from the 'Newbies Ask For Advice" thread and went sans temp probe (I managed to stay out of that one). Looking for about 450.
A little sauce for dipping, and overall a good appetizer. I need to play with it a bit. Seemed to be missing something. Crust was crispy outside, soft and chewy inside, but the crispy outside made it seem a little dry. Also could use some salt.
Converted from indirect to direct and threw on some quick burgers
Had dough left over, so decided to try dessert. Same technique, but used a dollop of Nutella and a slice of banana.
Brushed with melted butter, sprinkled with Turbinado sugar, same time/temp, then brushed with more melted butter and sprinkled with powdered sugar.
The dessert was a definite winner.
After the cook, put in the probe - 475
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA