Pizza

EggNorth

Just a loaded pizza.   Cheese pepperoni, onions, olives, mushrooms, green peppers, and hot Italian sausage.   Seems to be the winning combination here.

Also an excuse to try out my new camera, Nikon Z50.   Just getting used to the new features and getting back to understanding all the technology after been away from it for a while.   





(of course I'm standing in the light on the above, too excited to eat I guess

Thanks

Photo Egg

Pizza and new camera photos both look fantastic!

Langner91

EggNorth said:

(of course I'm standing in the light on the above, too excited to eat I guess

Camera Manufacturers would make a fortune if they could figure out how to make the photos turn out the way we want, not the way we shoot!

Really looks good!

gmanrva

Good looking pie

jdMyers

EggNorth said:

Just a loaded pizza.   Cheese pepperoni, onions, olives, mushrooms, green peppers, and hot Italian sausage.   Seems to be the winning combination here.

Also an excuse to try out my new camera, Nikon Z50.   Just getting used to the new features and getting back to understanding all the technology after been away from it for a while.   





(of course I'm standing in the light on the above, too excited to eat I guess

Thanks

Looking at the setup.  Egg conveggtor on the bottom.  Are those fire bricks under the pizza stone?  Dome open or closed during cook and what temp?  Curious about everyone's methods

EggNorth

@jdMyers

Setup:  convEGGtor legs up, grill, spacers, pizza stone. 

Heat the Egg to 500-550 with just the fire.   When heated, add convEGGtor and let it come back up to temperature.

A few minutes before adding the pizza, I add the spacers (more on that below) and the pizza stone.  Unlike every other instructions I've read,  I do not heat the stone too much, I find that this causes the crust to burn.  If making multiple pizza's, I remove the stone a few minutes to cool before the next round.    This gives me a nice brown crust.

Add the pizza on parchment paper, shut the lid.  Pull the paper off after a few minutes when the pizza releases itself from it.

It then becomes a balancing act, trying to get the top as done as much as possible without burning the bottom or crust.   Rotate the pizza a few times as needed. Usually takes about 20 minutes.

Spacers
I use the ceramic feet that came with the Large Egg years ago.  Never used them as feet but they make great spacers.  They are probably about 1.5" high.







Thanks

Canugghead

Nice pie and setup. Couple of suggestions if you don't mind... thinking it may be easier to grab and yank out the parchment if you leave a corner untrimmed; when I was cooking pizza in camp chef pizza oven I transferred pie to a puffy perforated pizza thingy like this when the bottom was browning too fast.