My best pizzas so far..

[jdefran]

Nailing pizza to the level I want has taken time and practice. This weekend I saw an improvement and want to share. My lid thermometer was reading around 700 most of the cook so I'll assume it was within 'good enough' cook temps.

These are probably the most round pizzas I've made too







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[KevinP]

Those look really good!!  Hope you enjoyed them


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[MikeRocksTheRed]

Nailed it!!!!!!  It feels good to start making pizzas that are actually round doesn't it?!!!!  LOL.  That took me forever!

[kob]

Nice looking pies. I fired up my kettlepizza for the first time yesterday and made pizza is harder to make than I thought.

[Josh G]

Really nice looking pizzas!!!

[Davescprktl]

Nice looking pies!  The more you make the better you get. 

[Ken Mc]

nice pies!!

[jdefran]

Instead of making a new thread, figured I'd follow up in even better looking pies.

These pies were a store bought (Publix) dough ball I rolled out. The base is za'atar, spinach, then fresh mozzarella, sundried tomatoes, eggplant cutlets, red onion, feta.

I think the cooking technique is what really makes the difference. Perhaps I can do a thread describing that in detail for other fellas with out the contraptions like me.



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[HoosierKettle]

I can't agree more. I have a pizzaque but I think it's more of a novelty and not at all necessary and in fact harder to make pizzas with. My mom has been making pizzas on Sunday my whole life. I wanted to figure out a way to cook her large dense pizzas without her having to alter the size or process. This is what i did on a quick and dirty experiment yesterday. Looks very similar to your method. No finish pick but the pie is about half done in this picture. It was so good I don't plan on using any accessory in the future.





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