The trick is to smoke the meat without making the meat smoke

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I was trying a store bought dough ball for this pizza which has just been rolled out. The other ingredients are gathered. Meanwhile the Egg is at 600 and is preheating for 30 minutes.

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The Newman;s Own Tomato Basil sauce has been spread out. I make my own version of this sauce, but I can't tell much difference between this and my own.

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The first meat is imported Italian salami..

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..followed by some imported Italian sopresatta which has been cut into quarters...

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…then the pizza gets topped with it's first layer of a 6-cheese Italian cheese blend...

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…next comes imported ham...

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…the final meat is pepperoni (I forgot to take picture) followed by a second layer of the 6-cheese Italian cheese blend.

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The pizza is on the Egg where it will cook for the next 5 minutes.

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The pizza is done. I added 30 seconds to the cooking time because I was worried about all of the ingredients cooking through. I needn't have worried, everything was cooked through and 5 minutes would have been fine.

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This pizza was so hot when it came off the grill I burned my fingers while slicing it.

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This pizza had great taste and I managed to burn my mouth on it to. So next time I will definitely stick to the 5 minutes cooking time for sure, the extra 30 seconds wasn't needed.

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This strebought crust had more of a rise than the dough recipes I've made.

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The crust was evenly cooked and crunchy.

© 2012 Jim Mahoney