My 3 day Egg-stravaganza ended tonight with some more grilled pizza. I thought I was alone for supper and had picked out my favorite pizza topping. My wife got home 3 hours early and fortunately I had one last extra dough ball and enough toppings to make not one, but two of my favorite pizzas: Pepperoni & Ham. The dough recipe and cooking method was from The Big Green Egg Cookbook.
I decided tonight that I like the BGE/Hi Temp/Pizza Stone Method better than the Gas Grill/ Low Temp/Direct/Indirect Method. The pizza stone method is faster, easier and gives a nice crisp crust. I think the flavor of the crust is a toss up. Now I could do this on my gas grill which can get up to 600 degrees, but the difference in insulation value between the metal top of the gas grill vs the ceramic top of the BGE give the BGE an advantage. The BGE will recover faster when the lid is opened and is tighter and will lose less moisture in the process. Interestingly enough the moisture helps make for a crispier crust.
I did have a little trouble getting the egg up to 600 degrees tonight. I think I will need to remove the charcoal and clean out the vent holes. I imagine one or more of them may be clogged with ash. To get up to 600 tonight I had to run with the bottom vent screen open and I had to leave the top dual vent off the chimney. This was a good news, bad news deal. With the top vent off, I could look in through the chimney and see how the pizzas were doing, which was handy.
Time to roll oit the dough and make the pizza. The sauce was a tomato basil sauce, the cheese was a 7 cheese Italian cheese blend. The toppings were pepperoni and ham.
First is the tomato basil sauce.
Next comes the 7 cheese Italian cheese blend. It was very finely grated.
Next is the pepperoni.
Last topping is the ham. Time to grill the pizza.
I had trouble reaching 600 degrees tonight. The only way to do it was to open the vent screen and not use the top two way damper.
The good news about this setup is I could peek down the chimney & keep an eye on the pizza as it cooked.
The pizza is done after 6 minutes at 600 degrees.
Time to eat!
The crust was amazingly crispy.
I decided tonight I like this method of grilling pizza best of all.