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Sunday was Pizza Day!
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Really loving making pizza on the egg. It seems to get easier each time. My method is platesetter legs up, grid on ps, then 3 fire bricks on edge in triangle to raise the pizza stone a bit. Get the egg to 600 and keep it there for an hour to heat everything up. A little bit of corn meal on the stone and away we go.
Went super simple on Sunday and just did onions and olives. The real test was trying the San Marzano tomatoes that so many on here rave about. Now I see why!!! The San Marzano tomatoes really are top notch. Also brushed the crust edge lightly with crushed garlic infused olive oil. Here is a shot of before and after...
Thank you all for the San Marzano recommendation. They really are tasty...
Long Island, NY
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Those look great. Great job on these. I have yet to tackle pizza but it is happening in the near future.Husband, Father, Grandfather and Chef of the Home Front. XL BGE- purchased on 5/28/2014
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Thanks @KJWILD! You should give it a try. They are a lot of fun and of course DELICIOUS!!!Long Island, NY
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Thanks. Not even 8 in the morning here and now I want pizza. Looks pretty darn tasty.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Yummm! I want to try that soon...looks so good
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Love pizza on the egg, and that one looks awesome.middle of nowhere- G.I. NE
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Good job. I think we have a new Giuseppe.Hood Stars, Wrist Crowns and Obsession Dobs!
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Great pieXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer
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