First Pizza: Success

I have been planning on making pizza on the BGE since before I bought it. On Tuesday, I made my first dough from scratch. I used a recipe from a book called the Pizza Book. The dough sat in the fridge as balls for about 50 hours.

Yesterday I did all the shopping to make Margherita pies: parmigiano reggiano, mozzarella, and basil. The sauce was super simple, 28oz can of San Marzano tomatoes, empty the water, add 1 tsp salt, 1 tbsp EVOO, blend with wand mixer.

Today was the big day. 

My setup was spider turned up and 13" stone, then AR, then extender, then 16" pizza steel. I got the egg up to 575F and starting putting on the pies. I made four in total. Here's one on the egg:


Here's a sliced pie.


The dough was super easy to open up with just slight pulling with my finger tips and palm.

The crust was cooked all the way through. It had the right amount of flop. The crust looks pretty pale here probably because I used 100% 00 flour which is meant for wood fired ovens. Still, the taste was great, the minimal toppings and minimal sauce gave a really nice balance. I'm pretty happy with the inaugural effort.