We have had the egg for about 3 weeks and tried our first pizza out. Searched the sub and found a million ways to go about and frankly made it seem much more overwhelming than it was.
Got the egg to about 700F and brought it down to 650 over the course of 45min with the conveggter and stone in it. Legs down, grate, stone was the setup we used. I wanted to keep it simple the first time around so I used Trader Joe's pizza dough and some cup and char pepperoni on half. I used semolina on the dough after I let it proof (90F for about 50 min in my breville toaster oven). The semolina made the dough virtually non stick to the work surface. I transferred the dough to a wooden peel I had and topped it there. I should have had a little more semolina because it stuck a tiny bit and the transfer wasn't too graceful hence the wonky shape and pepperoni pattern.
Once I got it on the stone, I left it alone for 4 min then gave her a half turn for another minute or so. Removed from the stone and it had a great crust on the bottom and cooked the toppings nicely. I forgot to dock my dough because well I have a sick 3 month old right now and maybe 1/3rd of my brain is functioning. So next time I would use more semolina on the peel, dock my dough, and get a little more creative with my toppings.
All in all, super easy to do but make sure you have high heat gloves and a high heat tool for getting the pizza off the BGE.
by MotherofDoods
1 Comment
I used to try to slide the dough off the peel with flour/cornmeal, but it stuck like this half the time. Now I just use parchment paper between the peel and dough. The crust gets just as crispy and the transfer is perfect every time.