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Pizza night with the kids.... more fun with PP and fatties...
Hey Gang,[p]Happy weekend! My wife is out with the ladies tonight so I picked up a pound of fresh made pizza dough from a local deli/bakery.($1.50/lb...Biggest no-brainer of my week...) I use a small BGE for pizza so they are about 10 inches in diameter. I get three 10-inch pies out of the 1 lb of dough. I use a lot of cornmeal to keep things slipping along and I take the dough out of the fridge about 30-45 minutes prior to working with it.[p]I got a fresh load of lump going in a completely cleaned out Egg. I added the plate setter and the pizza stone once I was glowing red underneath. (I also use some GrateMates to raise the pizza stone about an inch or so from the plate setter. I know some folks use ceramic or metal spacers but the GrateMates work like a charm for the small.)[p]As the dome temp got to about 450 I started putting together the first pie - cheese for my son. I put it on when the needle was at about 700 in the dome. (450 to 700 seems to move pretty fast on my small...) 4 1/2 minutes or so and it was off. While that was cooking I put together a pepperoni for my daughter and put that on for about 4 1/2 min. These both came out real nice and the kids, who don't mind a little char but don't like the taste of carbon, both gave it thumbs up. (No pictures... they were hungry and I was moving fast...)[p]I was looking form something a little different and have some fatties and PP in the fridge so I started thinking about a spicy BBQ pizza. (I put together a cheesy PP and fatty sandwich for lunch - Is there a support group I need to be looking into?)[p]Anyway, I got my dough rolled out, punched it full of holes with a fork, spooned on some Stubs BBQ sauce, added PP and small fatty pieces, then a few handfuls of Motz, and finished with a liberal dose of Tabasco Chipotle.[p]4 1/2 minutes on the Egg and here it is: (It didn't last 10 minutes after these pictures...)[p]