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

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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.

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First on was the tomato-basil pizza sauce….

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…then came a 7 cheese Italian cheese blend...

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…next was the pepperoni...

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…last came the ham.

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The Egg has been at 600 degrees for a little over 30 minutes.

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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.

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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.

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Time to eat!!

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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.

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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.

© 2012 Jim Mahoney