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Topic History of: Pizza smokin style
Max. showing the last 6 posts - (Last post first)

Author	Message
hank	Good idea on the BBQ sauce! I confess that my pizzas on the Egg with homemade dough have been less than spectacular. Underdone, overdone, stuck to the stone even with a liberal amount of cornmeal....I can't seem to nail it. So, I tend to buy a store crust and go from there. The best luck I've had is with a homemade wheat crust. Do you use a homemade dough? What temp and method? I have the plate setter and p-stone.
kent	With all the pizza cookin going on here... Pizza crust as you like it. For sauce put on your favorite bbq sauce flavor (I like more mild). Toppins... well that is open I like half/half (only 2 here and we can't eat a full pizza each) 1/2 smoked chicken, sliced tomato, green pepper & onion (smokked chicken and pinapple is also great) 1/2 smoked sausage (or fattie cut up) mushroom, onion of course the toppins are endless, but using the bbq sause for a change as the base is fantastic. Good eatin