The trick is to smoke the meat and not make the meat smoke
PEPPERONI & HAM PIZZA
Date:August 05, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The dough balls for this pizza were in the refrigerator, so I pulled them out 1 hour early to get to room temperature. The dough ball gets rolled out to form a 10-12" diameter to pizza.
First on was the tomato-basil pizza sauce….
…then came a 7 cheese Italian cheese blend...
…next was the pepperoni...
…last came the ham.
The Egg has been at 600 degrees for a little over 30 minutes.
I had a lot of used lump in this batch of charcoal, so I had to leave the daisey wheel temperature control off at the top chimney. One advantage to this was I could peer in and check on progress.
After 5:30 seconds the pizza is done. It is hard to believe that everything is cooked through in that short amount of time, but it is.
Time to eat!!
The crust looked slightly better than it did on my first pizza. I may try another 30 seconds longer, but I need to think about how the cheese will take that extra time. It was thoroughly melted this time around.
This is my favorite pizza to order at a neighborhood type pizzaria. Now I can make one at home that is the best version I've ever had. I have a feeling I'll be eating pizza out less often.
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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.