Pizza on the egg

Made the dough, short rise.

divided into 2. One for today the other into a sealed container in the fridge for later

fired up the egg to 700 plus.

handsliced some peps

all in all not bad. Solid 7/10 imo.

bottom is crisp with a even browning. Peps have a nice edge to them. Cheese is all melting.

 

EPIC WIN

 

$100 if you can get it to me in Texas, 30 minutes or less

 

Dang Rich, looks great!

I have no idea if its better or worse, when i do pizza on the egg i put the plate setter with the feet down and make some small foil balls and place them inbetween the stone and the plate setter so there's a small air gap. This is what the guy at the shop that i got the egg from was saying thats how he does it.

By the looks of your pizza, feel free to delete what i just said out of your memory because it looks perfect!

 

some folks use a couple fire bricks on top of the grate then the pizza stone on top of those.

supposedly the higher in the dome you can get the pizza the better it cooks and browns the cheese and crust.

 

Mmmmmmm Dude I love pizza