Ahh ha moment with Pizza on the Egg (Rambling and Pron)

Ok I think I just figured out a something that I should have realized long ago. I got home early from work today and my wife and I were going to get caught up on yardwork so we decided on "Take and Bake" Pizza on the egg.

I filled the egg and then lit it.

I proceeded to mow and trim the yard. I checked on the egg a few times after about 5 minutes I put the plate setter in and the Pizza stone. I left the vents open and went on with yard work. For probably 45 minutes the egg preheated.

I don't usually cook take and bakes ultra hot I try to keep it around 425-250. I cooked it for about 10 minutes and it was great! I usually have a hard time getting the top done without burning the bottom.

I am thinking that all the time preheating helped the ceramic all get hot and radiate heat from the top as well as the stone from the bottom. Am i correct to think there is more to Ceramic temp than the dome temp?

I remember my boss when I worked in a pizza place always turned the ovens on as soon as he opened the door.







Sorry about the quality of the pics. I tried using an Iphone instead of my camera.

Thanks I'm glad you could see the point of my post with my rambling on. It's hard sometimes to be patent enough to let it preheat.

I am going to have to try this theroy with home made dough next.

If you don't have an extra set of feet you can use steel spacers. I have a friend that made me 3 3/4" tall by 1" round slugs (stainless steel but, any would work) The 3/4" gap between the Plate setter and stone seems like enough.

The Pizza that is in the picture is a Wal-Mart take and bake. I just get the pepperoni and precook the pepperoni (takes some of the grease out) then add my own Green Pepper and Onion. Then on the Egg.