First Pizza

Outlaw

Realizing there are many eggsperts on this forum from whom I have learned a lot, I am writing this for those who are less experienced.[p]Having decided to try our first pizza, Dot made a batch of pizza dough in the bread machine for two 12 inchers. We then rounded them out on on a cookie sheet and transferred them to one of those 94 cent grids from WalMart. We then applied a store bought pizza sauce to the dough and loaded it up with all the goodies.[p]I had the BGE going at about 475 with the plate setter and pizza stone in place and sprinkled a liitle meal on the stone and just slid the pizza on the grid off the cookie sheet onto the stone. After 9 minutes I opened up and gave it a half turn then took it off in about 8 minutes. The finished product slid right off those little grids.[p]We like a thin crisp crust and this was just right. All the ingrediants were cooked just right and although I had not added any chips there evidently was some from a previous cook which added a subtle smoke flavor which really enhanced the flavor.[p]I learned two things tonight. One, I am going to take a stab at making my own sauce and two, all the problems and solutions I have read about getting the pie on and off the stone turned out to be no problem at all.[p]Outlaw[p][p]

BucsFanJim

Outlaw,
Thanks for the info. I have yet to do a pizza, but plan on it as soon as I get to the BGE dealer here in Tampa and pick up a stone.
Like you, I have been reading all the tips and tricks and hopefully it'll go off with out a problem.

Steve-B

Outlaw,
I agree 100% with the two things you learned. Those screens from Walmart are great. I just set it right on the stone and pull it of with a pair of pliers on to a cookie sheet. It doesn't get much easier than that. The second about sauces. This is part is almost as much fun as cookin and eating. We play around with differnt ingredidnts and even differnt doughs (wheat/50/50).[p]