Finally got pizza right

lilwooty

After a couple of tries, I finally seem to have pizza on my XL egg all figured out.

We did our dough from scratch and I made my white garlic pizza sauce from scratch.  Pepperoni, sausage, green onions, roma tomatoes, mushrooms and mozarella and romano and shredded parmesan cheese.  I love the Round table's Italian Garlic supreme, and this is my version of that one.

Plate setter legs up, then cooking grid then pizza stone on top.  Egg temp at 600 dome.  No daisy wheel.  Bottom draft door about one inch open.  Pizza stone preheating for about 45 minutes.  The pizzas were done in about 7 minutes or so.  Crust browned on the bottom perfectly this time.  Even my 2 finicky eating grandkids ages 5 and 2 couldn't get enough of these pies.  Thank you all for your most helpful tips and suggestions.

lilwooty

Here is a link to a pic.

http://www2.snapfish.com/snapfish/slideshow/AlbumID=3527519007/PictureID=459998236007/a=24797488_24797488/otsc=SHR/otsi=SPIClink/COBRAND_NAME=snapfish/

RichardBronosky

The pizza sounds and looks awesome. Next time include a shot of the bottom of the crust, that is what separates the men from the boys.

Is that a standard kitchen oven pizza stone? If it is, replace it with either a BGE brand or something other than stone like a Lodge cast iron pizza pan. Those regular pizza stones will shatter at high temps as soon as some juice drips down onto them. I lost a pizza stone that had served my family for 10 years on my 3rd BGE pizza cook.

lilwooty

Good eye Richard.  it is not a BGE pizza stone.  It is called a Super Stone.  It was given to me years ago and I have baked countless pizzas on it.  Not really worried about it breaking on me since it was a freebie, but I do want to get the 22" BGE stone when we have pizza parties for little kids and I can put a few on at a time.  Saving my nickels in the meantime.