Another stab at my nemesis.

VANcouverEGG · May 2016

450 for about 30 minutes. Used Whole Foods dough. Made sauce heavy with garlic. It was better than before.

matoch · May 2016

Looks to me like you have defeated your nemesis.

tarheelmatt · May 2016

Looks good, but are you happy? Getting that pie higher in the dome and maybe going 550° would crisp more.

yljkt · May 2016

30 minutes to cook a pizza?

nolaegghead · May 2016

Looks good brother!

When y'all comin' back to New Orleans?

VANcouverEGG · May 2016

nolaegghead said:

Looks good brother!

When y'all comin' back to New Orleans?

Wish i was there now.

VANcouverEGG · May 2016

tarheelmatt said:

Looks good, but are you happy? Getting that pie higher in the dome and maybe going 550° would crisp more.

Thanks. Need to make me own dough too. This one took a while.

nolaegghead · May 2016

We had some people over last Sunday for Game of Thrones, and dinner. (we do through that whole season) We all ended up drunkenly playing percussion instruments on the back desk with Alexa playing the music. I had to send an apology text to my neighbor Dylan and Ariel the next day....

Spaightlabs · May 2016

I would think at 450 for half an hour and that thing would be a smoldering pile of ash?

DaveRichardson · May 2016

a couple of tips that helped me from the GA Pizza Masters, Kim and Jenny Youngblood....

Use a ban like an airbake pan.

Elevate the pan off the pizza stone on some small aluminum foil balls for the first part of the cook. When the crust starts to firm up, remove the foil balls and slide the pie onto the stone to crisp up the crust.

take some garlic cloves and put in a small jar of olive oil and let the two infuse in the fridge. The olive oil brushed on the crust while prepping will give it a good garlicy taste.

Another stab at my nemesis.

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