I reheated the sauce we made for the first cook. After the cut dough was allowed to rest for 2 hours I began to shape it on the parchment paper. I did the dough a little thicker than I had in the past to avoid toppings jeopardizing my pizza's structural integrity (engineer speak for keeping my pizza from falling apart). I added the toppings to the pie (I decided to go with two Nana's pizzas with a little extra garlic on each) and got the grill going.
|Prepped pie... mmmmm garlic!|
In my previous attempt I had only gotten the BGE up to 500ish. This time I was going all out and got the egg up to 625ish. I used the same setup as my first cook and threw the pizzas on one at a time. This time, they only took about 10 minutes and came out perfectly. I left the za on the parchment paper throughout the cook and slid them off of the paper onto the cutting board when finished.
The thicker crust and higher temps made this pizza the shiz. The crust had the perfect crisp to it. I have not had a better pizza in any restaurant in town. I had tons of pizza left over and spent the entire week eating pizza. I was in heaven...