So, for one of my e-cooks, I did a deep dish pizza using the gourment bbq system griddle with an inverted Vortex to send the heat up and around the pizza. That went really well, but tonight I wanted to try a large hand tossed pie on the Lodge 16 inch pizza pan. So, the set up was as before, three baskets filled with KBB and the vortex in the center.
Still can't quite get the temp over 450, but ya know, when I do a pizza indoors, I only run the oven at 375. I just personally think that's the magic temp for controlling an oven cook and I have mid-western patience. Pizza on! My go to pie: sauce with minced garlic, a layer of pepperoni, mozzarella/cheddar mix, hot Italian sausage, diced meatballs, red and green bell peppers, and onions. There should have been black olives on there, but I didn't have any in the pantry and I didn't feel like dealing with the supermarket crowd.
Twenty five minutes latter and we're ready to come off!
Crust came out golden brown and crunchy on the bottom. Cheese could have browned up a bit more, but I didn't want to risk burning the crust. And actually, I think I put too much cheese on it. I was trying to use up the last batch I shredded from a while ago, so next time I think I'll cut back on the cheese a bit. But, I'm still very please with the way this one turned out.