Pizza on the Egg

[CUAngler]

Did this last night. Publix dough, sauce, red pepper flakes, gorgonzola, mozzarella ball and red onion. Sprinkled on bacon halfway through.

[MRoss]

Looks good. I have never done pizza on the egg. I guess I will have to try it soon.

[HARV]

You should!That looks good.

[CAMO SNOB]

That desperately needs a beer

[CAMO SNOB]

If your in chucktown you should check out rio bertolini... They make a good pizza dough

[CUAngler]

If your in chucktown you should check out rio bertolini... They make a good pizza dough

Tell me more

[mudflat]

Did the crust burn before the cheese melted? I have not done a pizza yet but have been informed that you need to get the pizza stone elevated more up into the dome and off the grate.

[CUAngler]

Did the crust burn before the cheese melted? I have not done a pizza yet but have been informed that you need to get the pizza stone elevated more up into the dome and off the grate.

No burn. You are correct. I have a rig that elevates the grate and a pizza stone to cook it on.

[ProvidenceSwamper]

The fiance told me you have to get rid of the egg when ya'll get married. Said you were too attached.

Looks good brah.

[CAMO SNOB]

Tell me more

http://www.riobertolinispasta.com/

They have place at the Greenville downtown market in the summer. I have had their ravioli and pizza crust. They were both really good

[Dub]

Looks great.

[sc_slim]

Careful with the gasket when making pies!

[4THEGIRLS]

Publix dough is Pretty damn good. Nice work on the egg. Y'all are about to convince me to pull the trigger on one.

[DRDUCK]

X-2

[Rubberhead*]

Great idea, but you forgot the sun-dried tomatoes.

[Haz-r-dous1]

To do a great pizza on an egg or other ceramic grill us a plate setter. It will help to deflect the heat and cook a bit better. Nothing better than a pizza on a ceramic grill.

[marsh chicken]

To do a great pizza on an egg or other ceramic grill us a plate setter. It will help to deflect the heat and cook a bit better. Nothing better than a pizza on a ceramic grill.

This^^^^

Then you don't worry about the crust burning before the cheese

[CUAngler]

This^^^^

Then you don't worry about the crust burning before the cheese

Never had a problem with burnt crust or uneven cooking without a setter, but I use a raised grate/stone that is 2 inches above the felt and close to the dome.

This biggest thing to avoid burnt dough is your sugar content. You don't want to cook a high sugar dough at high temps obviously. Neopolitan/NY style pizzas are low sugar doughs that cook very well at temps over 500.

Publix and other store bough dough is best cooked at their suggested temperature due to this reason. The publix dough is supposed to be cooked at 425, but I've found that 500 is the best. Went to 600 once and had to take it off before I really wanted to.