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Pizza is like sex...

... even when it's bad, it's still pretty good!

What up Egg-o-philes,

Finally got around to doing pizza on the egg. Glanced over a few pages from this frothy folio of knowledge and took a stab at it. Bought raw dough from the store, sparing with the sauce, config. was woo ring, pizza stone, grate, raised grate (approx. 5 inches) and the cooking pizza stone.

Ran temp at 550 dome temp.

Results were good, puffy crust crispy on the bottom.  See pics.  Only downside, first 'za had a funky flavor because I recon I still had grease burning from prior cooks.  Thought it had had plenty of time to burn off, but I must have had extra junk in there.  Second pizza did not have the offending flavor.  It was my wife's, glad she shared.

When do y'all teach me the secret handshake?
XL BGE, 36" Blackstone, and a Wah Wah pedal
Williamsburg, VA