pizza made w/ premade pizza crust??

Unknown

anybody tried making pizza the ez way?? u know w/ a storebought crust and just adding sauce chez and toppings?? if so, what temp and and how long??[p]smoked my first brisket last wk, no smoke ring but it was delicious. smoked it at 225 for 5 hr and then wrapped in foil and put in the oven for 7 hrs at 200. comments?? o yea, it wasn't a full "packer style" brisket.[p]comments?? help??

ronbeaux

rick morris,
Thats the only way I have ever made them and it so easy you'll cry. Set the egg up with the plate setter legs down, put the grid on (some do some don't), then put the pizza stone on. Then let the temp get to about 470ish, this is because you will loose a few degrees when you open to put on the pizza. You want to cook at 450(thats usually what it says on the pre-made packages) and I have seen it go from 11 to 17 minutes. I like to use a flashlight to pear in the top and check on the brownness of the crust. When it is as brown as you like, remove and eat. If you don't have a plate setter I can't help you as I have never tried one without it. The main thing is to let all the internals get nice an pre-heated.

BajaTom

rick morris,
Why didn't you finish the brisket in the egg? Just curious. Tom

Unknown

rick morris, after you wrap a brisket in foil, it doesn't know if it's in the egg or an oven since smoke can't get to it, i.e. either way is fine. But after you have cooked it low and slow in the egg to get the internal temp up between 165* and 175*, you can wrap it in foil and finish cooking it at 300*. This speeds things up and it will be as good as it would if you finished it at a lower temp.

EddieMac

Many grocery stores have bakeries....and in our Publix stores here in Florida they sell ready-made pizza dough....ready to roll out...top with your favorite ingredients....and then toss on the BGE Pizza Stone...and 8 - 10 minutes you're eating pizza....YOUR WAY.....[p]Leave the dough making to the experts....and the pizza cooking to us!....Less headache...more fun....[p]Ed McLean
Ft. Pierce, FL

Unknown

rick morris, Rick...If you don't want to $$pring for a plate setter, you can put 2 or 3 fire brick products on your grid,(standing them edgewise will yield you a "grill extender") then put a good pizza stone on top of that for your pizza... but best to keep dough away from direct heat...Also, make sure you let the Egg & the stone heat up, ie, the CERAMICS (wall, dome, etc) 1st as the thermometer in the dome is just reading the temp of the air going by it.. Let the Egg do the cooking.
Good luck