Pizza cook is started

Cookinbob

Tonight is Pizza night.  I decided to do both the crust and sauce from seriouseats.com.  I mixed the dough on Wednesday night, it has been cold rising for almost 2 days, now doing the 2+ hour rise at room temp.  I am a little concerned as the dough seems drier and stiffer than I recall from previous cooks.  Hopefully all goes well.  I used San Marzano tomatoes for the sauce, it smells and tastes great.  I will be lighting the egg about 6:30, will give it an hour to stabilize at 550.  More pics to follow.

Cookinbob

Things were busy, so I did not get to update last night, here is the rest of it.  I have a thermal imager, so took some pics as the egg heated up

10 minutes after lighting, you can see the heat coming out as the egg warms

Here is a look down through the vent at my pizza stone.  45 minutes after lighting and it is right where I want it at about 500 degrees.  Once I got to this point I was making and baking pizzas so only got one finished shot.

Now a "disaster"  I popped the SD card into my computer for the money shot of the Pizza, and the file is corrupted!  Anyone who has an idea how to recover such a file let me know.  At any rate, the pizza's were excellent.  Once it warmed and rose, the dough was easy to work.  cooked, the crust was nice and crisp on the bottom, though it was not the same as the stuff I had in NY - it was not as flexible/foldable.  still eggcelent pizza.  here is a pic of the setup.  This is what works for me, 500 degrees is my cook temp.  Though I cheat a bit by checking with my FLIR, the dome thermometer agrees.