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Cheater’s Pizza

BBQ Savant
BBQ Savant Posts: 22
edited November -0001 in EggHead Forum
I did by first pizza late night. (Well I cheated and cooked a frozen pizza.) I have only had the Egg for a week and haven’t loaded up on accessories yet so I had to improvise. I put a pizza stone on the lower grid to deflect the heat and used perforated aluminum pizza pan on the raised grid. Stabilized the Egg at 475 and put it on. The pizza turned out very well with a little residual apple smoke flavor. No harm to the gasket done either.

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  • Big Hoser
    Big Hoser Posts: 104
    BBQ Savant,[p]I also do a cheater's pizza: Papa Murphy's take-n-bake (I have a hard time getting the dough to roll out right. It ends up a big lumpy mess, especially transferring it from the peel to the stone). Since the take-n-bake comes on it's own disposable pizza pan, no mess and no fuss as you just follow the instructions on the pizza sheet for time and temps (to get a properly crisp crust, it seems to take me an extra 5-10 minutes), and if it's good quality, it's still excellent pizza that tastes like it came out of a brick oven. [p]Dan

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