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Comment by Sparkles on February 5, 2015 at 6:09pm
Buy the pizza dough from a bakery. Stretch dough out, it's better thin also. Don't use wet topping like canned pineapple or olives without drying them first. And only put them on right before you're going to put the pizza on. Heat BGE up to 600-650 with plate setter (legs up) in and stone in. It needs to hold this temp for a bit. Cooks better once the EGG is stabalized.
Don't overload the pizza and keep it simple. Pizza will cook in about 5-8 min...got to keep your eye on it. I shine a bright light in and keep an eye on it for the most part.
Comment by Matthew Kennedy on February 3, 2015 at 9:56pm

I've only made pizza a couple times on my egg. Came out a little chewy. Do you get yours as ripping hot as you can?

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