Good morning all!
Never really posted here and finally had a little time from grad school.
Just figured I would share this mornings adventures on my XL.
Yesterday I tried this recipe for simple Neapolitan Pizza:
Let it rise and split into 4 portions of dough.
From there we cooked up some scrambled, fried, and over easy eggs, sausage, and bacon for the pies. Got the egg to about ~525-550 degrees. The first pie went too quick for me to get a photo.
Does anyone else find that the first pie cooked usually have the smokiest flavor?
HAPPY MEMORIAL DAY!!! Thank you veterans