I have been cooking, but just haven't had the time to put it into words. I am still reading blogs and enjoying all of them immensely. Chris, Nibble Me This, you continue to inspire and thanks for all the Egg info. Dave, MYOTG, I not only enjoy your food but envy your lifestyle. Grey, Grill Knuckles, we share not only a taste for food, but also beverages. Brent, Brent's BGE, being on of my oldest friends I am amazed at the cook you have become. Dave, Food-Fire, first food blog I read, thank you for showing me the way.
Just a few shout outs to say thanks. Now on to the recent cook.
I have had pizza more times in my life than I would ever try to count. I have discussed this in the past. The other night I tried a pizza on the BGE. (I still haven't come up with a name for her, yes it is a her, yet, but I will.) I wanted to make my own crust as I have seen it done, but didn't have the time, and lately dinner preparation is lacking. I went to Papa Murphy's and grabbed one. If you don't have one in your area I am sorry. Now I didn't make the pizza, but I did pick out the toppings. That has to count for something, right? I went with a pepperoni, onion and jalapeño pizza. I read the instructions on their website on how to grill a pizza, well it wasn't very specific. So I decided to kinda wing it. I got the Egg up to 450, with the plate setter legs down, I am still trying to get my lEGGuage down, pizza stone on top. I bought the stone the day after getting the egg. A month ago. Sad it has just been sitting waiting to be used.
Per the manager at Papa Murphy's I cooked it on the tray given for the first ten minutes, then removed the tray and placed the pie directly on the stone. At this point the cheese was melted and the crust was set.
Byrd and I like really crispy crust, so I let it go at 450 for another 25 minutes.
The cheese had a great crust on the top, with a great smoky flavor. The crust was crispy on the outside with a nice soft inside. All pizza should be wood fired. I doubt I will ever put a pizza in the oven again. Next time I will make a homemade crust, I hope.