I've got a Pizza question?

Franco

Trying pizza on the egg for the first time. I've got two questions. [p]One I don't have a pizza peel so I'm thinking about using just a baking pan. Will that work to transfer to pizza to the egg/stone or do any of you have any other suggestions.[p]My second question is there any way to cook more than one pizza at a time? I'm assuming there is not.[p]As always your help will make tonights dinner all the better.[p]Thanks, Frank

Puj

Franco,[p]Do you have access to a large cookie spatula? Something like that will suffice for the night. I do recommend that you invest in a pizza peel. The bigger challenge is getting the pizza off of the stone when you've finished the bake.[p]I'll pass on the more than one pizza at a time question. I wouldn't venture to guess how that might be done. I have, however, baked up to eight pies in succession a couple of times and kept everyone's attention throughout - roughly 80 minutes. [p]Puj

Franco

Puj, where do you fined peels?[p]Thanks, Frank

Fireball

Franco,
A large Department store's cooking section should have them. Or any cooking speciality store.
Firball

Puj

Fireball,[p]... or restaurant supply store/catalog.[p]Puj

Spin

Franco,[p]I've used a piece of cardboard to insert the pie and a cookie sheet to remove it. Awkward but it works, but only if the pizza is cooked at or slightly above the opening lip of your Egg. Dropping the pie onto a grill level pizza stone is an interesting procedure. Removing the finished pie is entirely fastinating.[p]I haven't attempted multiple pies as the setup would be much to complicated for a high temp short time cook.[p]Spin[p]

Unknown

Franco, you can pre-bake the crust a couple of minutes, just enough to set/dry the bottom. Then assemble the pizza, and you can easily slide it on or off the stone with a large spatula.