We are getting a little bit better with the pizza on the egg.
This time, we started with a homemade crust which was brushed in olive oil. Instead of the traditional red pizza sauce, we made a white base sauce with butter, flour, salt, parmesan cheese and heavy cream. The pizza was topped in sausage, pepperoni, bella mushrooms and various cheeses.
Using a little corn meal allowed the pizza to slide off of the peel and onto the egg easily where it cooked hotter (around 600 degrees) and faster (6-7 minutes) this time.