2 Pies!

Here is my story, I have been making pizza for 42 years, I made pizza at JB's Pizza in Dimondale MI while I was in high school from 1973 through 1975 and prepped everything including making the dough to shredding the blocks of chesse and making the sauce, since 1975 I have probably averaged making 40/50 pizza a year including on a weber in the oven and for the last 4 years on my XL. I buy every thing now including the dough which I buy from the same pizza joint I worked at for a dollar twenty five cents per skin/dough ball, I use store bought Mid's sauce from Kroger's and 50/50 blend of Motts and Provalone. My set up is a full load of lump to the top of the fire box, platesetter legs up, grate and a pizza que (raised stone) from William & Sonoma. I dial in at 500/525 dome for 30/45 minutes while I build the pie, I roll and toss a 12 inch skin/dough out to about 14/15 inch (we like thin crust) and build on a pizza screen and go from there, I par/pre cook protein about 40% and add all ingredients then place the pizza and screen on the pizza que turning every 3/4 minutes until the pie is firm enough to slide off the screen direct to the stone until the bottom and top reach the color of a loaf of bread.
Chuck
www.chuckkingcomedy.com