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Pizza Night!

 Last night we did pizzas on our LBGE for the first time. Started out with scratch made pizza dough using the basic recipe found in the classic Betty Crocker cookbook. I think I added too much flour because it wasn't very chewy. I have to work on that next time. 
Egg setup: Placesetter feet up, grate pizza stone. Fired up 1 hour prior to cooking the pizzas. Temp : 550 degrees

Assembled the pizzas in parchment, a tip I got from this very forum. I removed it after one minute of cook time. Very easy. Used my peel the rest to of the way.  

We did two pizzas in the egg. One in that goofy cooker in the kitchen. Crust was so superior on the egg made pizzas we finished the third crust on the egg, too. Eggcellent cook! It's a must do. 

I'm a father, husband and a veteran and I love food. Cooking it, thinking about it and eating it.

Equipment: Large BGE with KickAsh basket and SmokeWare SS Chimney cap

28 inch Blackstone griddle

Kenmore Gasser storage unit/overflow cooker

Click here to read more about my cooking adventure!

New Berlin, WI