This is about my 4th time doing pizzas on the Egg.. And my second time using the Serious Eats New York style dough and sauce recipes, which are great by the way (dough - http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html
and sauce - http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
).. And one batch of sauce lasted through 6 pizzas. I should note that I modified the sauce recipe slightly by using whole peeled tomatoes with basil in the can instead of using basil sprigs.
I did have a couple mishaps along the way..
First off, I mixed the last of my WGWW and Royal Oak bags.. And I had forgotten that the Royal Oak I had was extremely sparky.. So I got some ash bits on the first pizza.. Extra flavor, right?
Then the fire was raging pretty well and I wanted to slow it down a bit, so I closed all the vents.. Y'all see where this is going, right? Well, not once, but twice I got a nice flashback.. First I took the closed daisy wheel off and figured that was enough air.. So when I opened the bottom vent, what did I have but a huge stream of fire shooting out at me.. For some reason I shut it back down, burped the Egg and tried to open the dome.. Yep, more fire. It was definitely an experience.. And one some of my arm hairs won't forget.
I was trying to beat some oncoming rain clouds, so I rushed the first pizza.. The stone wasn't hot enough and it took the pizza a bit to cook. I pulled it early and ended up having to finish it in the oven for a few minutes.. Oh well.
Then on the second pizza, it wouldn't launch from the peel properly (she who shall not be named didn't know the "shaking the peel while making the pizza" technique) and I ended up losing some of the pepperoni topping..
All things said, though, they came out pretty well.. Hopefully even better on the next attempt..
Here's a pic..