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First combo pizza w/pics

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ChrisgrillsSTLMO
ChrisgrillsSTLMO Posts: 397
in EggHead Forum
Greetings-

Been a while since I have been able to post anything, did this early last week and thought I would share. We had a lot of "stuff" in the fridge so we decided to use as much as possible one one pizza. So left side was pepperoni and mushroom, right side was bianco d' oro dry salami and pineapple. Mozzarella and strips of sweet peppers on the whole thing. Crust is a Trader Joe's Herb crust that I let sit out 4+ hours so it was pliable. The green leaves are home grown oregano =)



Used platesetter legs down, then rack, then separators, then pizza stone and got the dome up to 600°+.



Put the pizza on and cooked four minutes at a stretch and then rotated 120°, repeating the process until I thought it was "done".



Maybe should have gone a little longer to firm up middle of crust and get more toasting of the cheese but man it was good! Really liked the pineapple flavor, will do again once I get all the ingredients left over. Thanks for looking, have a great weekend!

Cheers,

Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn
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  • Jstroke
    Jstroke Posts: 2,600
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    Solid. Well done. Now I wonder about the legs down bit. I do mine at the gasket legs up rack, stone on rack
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • shtgunal3
    shtgunal3 Posts: 5,661
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    Looks great to me

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • SkinnyV
    SkinnyV Posts: 3,404
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    Beautiful sir....beautiful.
    Seattle, WA
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  • ChrisgrillsSTLMO
    ChrisgrillsSTLMO Posts: 397
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    Jstroke said:
    Solid. Well done. Now I wonder about the legs down bit. I do mine at the gasket legs up rack, stone on rack
    Good point, perhaps someone with more knowledge than I about convection could address this issue? My thinking was that it gave more room for air by the fire but maybe that makes no difference and to have a little more support under the rack at the center to help carry the weight of the stone.

    Maybe I will try it again this way later this week, Pizza is on the menu for Tuesday night.

    Thanks for looking.

    Cheers,

    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
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  • llrickman
    llrickman Posts: 654
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    Nice looking pie.  do mine about the same way legs down with 3 ceramic feet my egg came with on top with pizza stone on top of that at 550
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • EggInSTL
    EggInSTL Posts: 8
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    Looks good, where about in STL are you?
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