Written by: Roscoe |  Print this post and share it with your buddies!

Pitmaster Does It On The Egg

It’s a great big contraption that looks a lot like a diving bell. But you open it up and it’s a grill and smoker all in one. And it’s perfect for pizza.

Use A Stone

Slide the assembled pizza off your peel (that big wooden spatula thingy that you’ve dusted with corn meal) right onto the stone, which is already hot and acts as a heat source for the bottom of the dough, assuring a crispy pie. Close up the Egg and let the machine do its work while you quench your thirst with a cold one or two.

It Doesn’t Take Long

You don’t want to keep opening the Egg, because that diminishes the heat, so give it about five minutes before the first look. Use a spatula to lift and check the dough. Crispy is best, burnt is bad. If you’ve gotten the heat to at least 450, the top will come out around the same time as the crust. Either slide the peel back under to get it off, or get one of those big pizza spatulas (it’s fun to have both), cut it up for the masses, and go to it.

Top It With Whatever You Like

From meat lovers to vegetarians, everyone likes something different on their pizza. Pitmaster provided the toppings and let everyone do their own, and that’s the fun way to do it.

The Favorites?

Let’s face it, it’s hard to beat the Pitmaster’s meat lover’s pizza, with ham and salami and pepperoni and a little feta cheese thrown on for flavor. But Roscoe made a tomato, spinach, garlic and sun-dried tomato pizza that went over pretty well, too.

You Can’t Go Wrong

Pizza on the grill works, no question. And no matter what your toppings are, when you do it like this…

You’re Cookin’ With Roscoe