Grilled pepperoni and sausage pizza

I keep my egg covered for peace of mind. It keeps bird droppings off, water from penetrating to the inside and hopefully keeps the metal parts (bands/bolts, etc) from rusting. The exterior on my egg does get uncomfortable to touch, but has never gotten to the point of burning me. Thats with high heat searing/both vents fully opened or high heat cleaning.

The pizza's look fantastic! I'm a big fan of the San Marzano tomatoes. Not that it makes too much difference, but if they are true San Marzano's, they will have a paper DOP label on them.

Dyal_SC wrote:

Is your thin crust recipe from a cookbook, or can you share it? It looks terrific!

I used the following recipe (by weight), using half tipo 00 flour and half all-purpose:

http://www.fornobravo.com/pizza/pizza_dough.html

I’ll use all tipo 00 next time, although it was good with the half-half variation.

Very nice pizza!!
I don’t think it’s missing the pork at all. I use the same ingredients when I’m trying to cut back on calories. Impressive as usual!!

Smokin' Gal, that's one of the finest BGE pizza's I've ever laid my hungry eyes upon. I am drooling.

Great job Smokin'gal. Pizza looks top notch.