Finally - got pizza down

Bash · May 2010

Tried any number of pizza setups on XL and medium.

Since getting my honking big XL stone, I have finally had consistently good results. I build a large pile in the middle of the XL (12 lbs or so of lump), and put in the platesetter, then the XL reducing ring, and finally the XL stone. Get it up to 480-500 for 50+ minutes and put on the pies.

I did two for the family (pepperoni, pepperoni & pineapple, forgot the tomato sauce, which the kids loved), and one with loads of sauce, onion, green pepper & mushrooms, topped with tomatoes for me.

Here is mine finishing up:

Plated:

Crust:

And two of the kids enjoying theirs:

Like many meals on the egg, it was the best one yet!

Richard

ResQue · May 2010

Good looking pies. I am still trying to "master the pizza". My problem is that I try and hand toss and the middle of the dough gets too thin.

Mr. Matt · May 2010

Job well done!

Rolling Egg · May 2010

From the looks of the pics, I'd say you do have it down pat! I have got to give more time to pizza making. The few times I've done them , they were enjoyed by all. For somw reason I just never do them.

JLOCKHART29 · May 2010

Took awhile for me to get it down as well. On the Medium you have to watch that you don't make it to big or the crust burns on the edges bad. Your kids tickel me. Note your girl how she is holding it daintily and refined while your boys got a death grip on it shoving it down his face!! Classic! :laugh: