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Show Us Your Pies and Enter the BBQ Brethren October SPECIAL "National Pizza Month Throwdown"! Lasts All Month + Prizes by Oakridge BBQ!

Pepperoni Pizza

I cooked this on my Kamado Joe Classic I at 675 for 3-4 minutes.

48 hour cold ferment dough
San Marzano based sauce
Smoked fresh mozz, Pecorino Saracino, Parmigiano-Reggiano freshly grated
Margherita pepperoni
 

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Last edited:
Anyone cooking pizza tonight? We only have 3 entries in this Throwdown so far!


:cry:
 
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