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Egg pizza

jake42
jake42 Posts: 932
edited November -0001 in EggHead Forum
pizza.jpg
<p />You can never have enough cheese.
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Comments

  • VOLinVA
    VOLinVA Posts: 12
    jake42,[p]I'm thinking of taking another shot at pizza on the egg. My last attempt yielded an inconsistent cooked crust. Can you give me some details on time, temp., etc..???
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  • Unknown
    Unknown
    I have to humbly disagree.[p]I think that is what is wrong with most pizza made commercially by chains. There is too much cheese.
    You almost choke on the cheese.
    Cheese, cheese, cheese, ..., Yuck !
    That is why I am enjoying my pizza at home on the
    BGE is to avoid the monstrosity seen in your picture.[p]Yuck.
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  • jake42
    jake42 Posts: 932
    VOLinVA,
    Have not mastered the dough thing yet. I use Baboli pizza dough, platesetter, pizza stone on top of plate setter. I do not preheat the pizza stone. I sprinkle corn meal on the pizza stone and prepare my pizza on it. 425-450 until it starts looking pretty (around 30-35 mins.) Comes out perfect everytime. My wife gives me grief about cooking on the egg all of the time but she never complains about the pizza.

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