Pizza

Nothing beats cooking up pizza on the Egg...It really becomes a social thing, where everybody can make their own and since they take about 3-4 minutes you can crank them out. This particular occasion my wife and I had some friends over and purchased the dough from Minsky's - popular local place here in Kansas City minskys.com. They have a killer honey-wheat crust and for $3 really beats making it yourself. Any legitimate pizza place will sell you dough, I apologize in advance for not having final product pictures - we ate it too fast :)


Process

Start by rolling out the dough - in my case fresh dough from the local pizza joint - thin as you like on parchment paper. We like it very thin. Parchment paper is key to this process. My first go at pizza was an epic failure because transferring pizza from peel to egg meant dropping the entire thing into the coals or tearing it in half. Parchment paper is critical. NOT wax paper - it burns. We are also big fans of Trader Joes dough. If you cut one package in half it will make two thin crust pizzas. Add flour as needed so everything rolls out without sticking.

Stack the rolled dough

We put our ingredients into the bowls for everybody to share. Jalapenos, mushrooms, green pepper, ground beef, pepperoni, and 2-3 bags of cheese

You'll want a pizza stone and peel for the next part. Load up the firebox in the egg about half-way, put the Plate Setter legs down, and place the pizza stone on top of the flat side of the plate setter. I normally let it go wide open (no daisy wheel, vent open) until about 650-700 degrees. Stabilize at high temp for about 15 minutes. 

Before placing the pizza onto the hot stone, cut off the excess parchment paper around the pizza with scissors. Avoids the edges lighting on fire from the heat surrounding the stone!! Time to cook! Put the pizza on, parchment paper and all.

After about one-two minutes, the dough should have firmed up enough to pull the parchment paper out from under the pizza. This is a two man job...one person lift a corner of the dough while the other pulls out the parchment paper from under the pizza. The pizza should sit directly on the stone at this point and cook for another ~2 minutes totalling 4-5 total cook time. It should create a crispy, slightly brick oven, thin crust pizza that will be gone in seconds. I wish I had finishing pictures - it went too fast!