The trick is to smoke the meat and not make the meat smoke

PEPPERONI & HAM PIZZA

  Date: August 05, 2012
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For my second pizza on the BGE I made my favorite pizzeria type pizza: Pepperoni & Ham. This pizza was a quick cook because I already had 2 dough balls in the fridge ready to go. After leaving them out for an hour, I could begin making the pizza. Once again the Egg was set up with the Platesetter with the legs down and an Emile Henry pizza stone. The Egg was heated to 600 degrees for 30 minutes. This time around I cooked the pizza for an extra 30 seconds for 5:30 total. This pizza was excellent. I've got to say it is the best version of this pizza I've ever had. I also decided I like this version of the crust better than my gas grilled version. The gas grilled version has slightly better flavor, but this version has a crispier crust that is easy to make year round. Making pizza on the well insulated Egg is going to be just about the same in the winter as it is here in the summer.
Related Blog Entries:
Recipe Source:
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Big Green Egg Cookbook
Big Gree Egg Cookbook
Pizza Dough -Page 216

Toppings were my own concoctions.
Grill:
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Big Green Egg

Indirect Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Plate Setter (Legs Down)
  • Emile Henry Pizza Stone
  • Wood Pizza Peel
  • Wicked Good Weekend Warrior Lump Charcoal