You know what they say about bar-style pies...... There is more room for beer when there is less dough on board.
Mrs ~t~ blind bakes our pizza crust for the freezer and we pressure can our own sauce, so a pizza is never too far away. Sometimes we'll add some homemade pesto to the sauce. The crust is crispy and chewy and the toppings get pretty close to the edge.
This is typical of the toppings, not super heavy since the crust is thin.
The cooking method for all of my pizza is using my Big Green Egg with plate setter (heat shield) and a 425° to 450° pit temp with B&B lump charcoal. The pizza sits directly on the grate and takes roughly 12 minutes for a regular finish, or about 16 minutes for a well done pie. I don't add any flavor wood or pellets, I'm just going for the 'brick oven' flavor on the cheese and sauce.
Here is a regular finish on this 1st pepperoni, and it's followed by a well done finish on the pepperoni & red pepper.
This gives you an idea of how thin the crust is
This sausage and onion pizza with the square cut pieces is like they serve in taverns in St Louis.
And here is a pepperoni and sausage that's a hair lighter on the pepperoni than those first two.
Mrs ~t~ blind bakes our pizza crust for the freezer and we pressure can our own sauce, so a pizza is never too far away. Sometimes we'll add some homemade pesto to the sauce. The crust is crispy and chewy and the toppings get pretty close to the edge.
This is typical of the toppings, not super heavy since the crust is thin.
The cooking method for all of my pizza is using my Big Green Egg with plate setter (heat shield) and a 425° to 450° pit temp with B&B lump charcoal. The pizza sits directly on the grate and takes roughly 12 minutes for a regular finish, or about 16 minutes for a well done pie. I don't add any flavor wood or pellets, I'm just going for the 'brick oven' flavor on the cheese and sauce.
Here is a regular finish on this 1st pepperoni, and it's followed by a well done finish on the pepperoni & red pepper.
This gives you an idea of how thin the crust is
This sausage and onion pizza with the square cut pieces is like they serve in taverns in St Louis.
And here is a pepperoni and sausage that's a hair lighter on the pepperoni than those first two.
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