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Pizza smokin style

edited 12:06AM in EggHead Forum
With all the pizza cookin going on here...[p]Pizza crust as you like it.
For sauce put on your favorite bbq sauce flavor (I like more mild).[p]Toppins... well that is open
I like half/half (only 2 here and we can't eat a full pizza each)[p]1/2 smoked chicken, sliced tomato, green pepper & onion
(smokked chicken and pinapple is also great)
1/2 smoked sausage (or fattie cut up) mushroom, onion[p]of course the toppins are endless, but using the bbq sause for a change as the base is fantastic.[p]Good eatin


  • hankhank Posts: 84
    Good idea on the BBQ sauce! I confess that my pizzas on the Egg with homemade dough have been less than spectacular. Underdone, overdone, stuck to the stone even with a liberal amount of cornmeal....I can't seem to nail it. So, I tend to buy a store crust and go from there. The best luck I've had is with a homemade wheat crust. Do you use a homemade dough? What temp and method? I have the plate setter and p-stone.
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