Grilling & Recipes: Pizza

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	Name:	XRF4WSO -
	Subject:	Pizza
	Date:	6/29/2009 11:39:33 AM

I have been cooking pizzas on the BGE for sometime now and also use the diffuser plate (plate setter) and a pizza stone. I make a homemade dough and roll it out thin onto a warm pizza stone (not hot), add a thin layer of tomatoe sauce, a light sprinkle of oregano,then whatever toppings that we want. (usually we do the works-onions,green peppers, black olives, mushrooms, Italian sausage,sometime jalapeno, mozzarela cheese and topped with sliced pepperoni (pepperoni on top keeps it from being a greasy). I put the stone on top of the diffuser plate and cook at about 450 degrees about 23 minutes but I look at the crust rather than strictly using time. also use a couple of pecan chunks. Don't soak them because I think it causes the smoke to have a bitter taste. My wife and I used to go to Lillian's pizza on Perdido Key every Sunday night for years. After I cooked the first pizza on the egg we stopped going.