Pizza #4

TomM24

Here is pizza #4 still sticking to dough from our favorite pizzaria. Boboli pizza sauce, store bought shredded mozarella and provalone plus chopped sopressato. Here it is uncooked


Fired up the egg and it seemed happy at 625 indirect with the place setter and pizza stone. Cooked for ten minutes. Too long a little burnt on the top and not photo worthy. I was surprised that just 25 degrees higher made a difference. Still tasty and even my wife said no off smokey flavor. Lesson learned: sopressato not a good pizza topping. Boboli sauce ok. Mozarella and provalone not enough on to tell. Local dough the way to go, trust your eyes not the clock. Neither of us has cooked pizza before so we are taking it slow. The good news is it was good enough that I am not banned from trying again.

Eggtucky

Tom...you forgot the Bourbon bud!! :laugh:

TomM24

Not entirely it just wasn't on the pizza.

Chef in the Making

Tom why such a high temp. Just wondering since I do mine at about 425. I am also a little gun shy at high temps as I burnt my seal off shortly after I got myegg

TomM24

The higher temps are to get more of the brick oven type of taste. I'm a newbie but this guy is an addict.
http://slice.seriouseats.com/jvpizza/

PS My gasket is fried. Just haven't gotten around to ordering a nomex one since my local dealer ignored my request to get one. Its disappointing since we have bought an egg an oven a dishwasher and a hood from them.

Beanie-Bean

Tom,

The one time I cooked pizza, I just looked through the top vent with a flashlight to check the edges out to make sure they didn't get burnt. I've got to do some pizza again when I get back, and you've just given me some ideas from your post.

Thanks!

Chef in the Making

Thanks Tom

I will up the temp and see how they turn out