A couple of nice pizzas for dinner

BobS

I needed some more pizza tonight, which is probably a big surprise after the post on using parchment. :laugh: :laugh:

The first pie started with some pesto, followed by fresh mozz. sharp provolone, feta, grilled chicken breast, and pine nuts.



The second one was regular sauce, mozz. sharp provolone, and pepperoni. For this one, I cooked the pepperoni, in the microwave, on paper towels, to get some of the grease out of it. I really liked the result.



Got the Egg up to 700.



Here is the first little beauty just after I pulled it. I like my long, sharp knife better than a roller, to cut the pies.



Here is a shot of the crust on the pesto pizza.



Here is the pepperoni pie, still on the grill.



After we were done eating a friiend stopped over and I put a couple of slices back on the still hot Egg and gave them about a minute to warm and they were almost better than when fresh. The toppings had set nicely and the extra minute on the stone reall did a nice job on the crust.

Florida Grillin Girl

They look just perfect, better than any pizza joint I know! How long did they stay on at 700?

Faith
Tampa, FL

RGBHV

Nice pies - good for you!

Do you deliver? 30 minutes or free?

Michael

BobS

Much to my surprise, they stayed on almost 5 minutes. I made the dough yesterday morning and it was 65% hydration to begin with.

I started checking them at 2 minutes and 45 seconds and opened the grill about every 45 seconds after that to be sure they did not stay on too long.

I was actually shooting for about 650, but I did not want to wait for it to cool down.

Florida Grillin Girl

Wow. That is some diligent egging there. Most people would have fried them at 700! Awesome.

Faith
Tampa, FL

Beanie-Bean

Thanks for sharing, Bob! I'll have to try the microwave-the-pepperoni trick next time. Your pirate sword is awesome

gladis

wow... that pizza looks great. Im going to give it a go next week.

General-Lee Eggin'

The pizzas look great...Pizza is definitely a must try for the egg. In reading some of the post I saw that the gasket caught on fire when at such a high temp., is there anything that needs to be done in preparation or do you just fire it up and hope for the best? Looks like the pizza is on the parchment paper, a pizza stone, and indirect???

BobS

I changed my gasket to the new Nomex, which is a help, but I cooked a number of pizzas on my original gasket, with no problem. It eventually got brittle, but never welded shut.

On the other hand, you do not have to get to 700 to be successful. I think 500 is a great place to start and build your experience and confdence. I really was shooting for 650, but it got hot and I did not want to wait for it to cool.

Also, I am an advocate of putting somethign between your palte setter and the pizza stone to push the pizza stone higher in the dome. I am using 1 1/4" copper pipe couplings that are about 1 1/2" long.

Aron

I've been wondering the same thing. My gasket is over 4 years old (original felt) and is long overdue for a change. I was wondering if, once I finally get around to changing it, whether I should put some foil around the rim when I plan to cook at 700 to protect the gasket from flares. When done, simply remove the foil once the fire has been put out. Maybe this will prevent the gasket from melting. Of course, if the adhesive is the problem--never was for me, that's another story. Any thoughts?

Lazydogsaloon

Nice looking pies.

Lazydog