Margherita Pizza on Big Z

[LMichaels]

Tonight is pizza night on Big Z waiting for it to reach 500 deg. I have a take and bake Member's Mark Margherita pizza in a carbon steel pan (went this route as the the dough was too tender and thin for me to handle safely). Just reached 500. Gonna let it stabilize and pop it in.
I did doctor it up slightly. More fresh moozadel some EVOO and it's gonna go on.

 

[LMichaels]

OK it tuned out REALLY good. Crust was crispy and had a really nice "chew". Will definitely do this again vs takeout. Blows takeout away. Not my wife's homemade dough but life keeps getting in our way. So it's a great alternative

 

[Brett-EDH]

OK it tuned out REALLY good. Crust was crispy and had a really nice "chew". Will definitely do this again vs takeout. Blows takeout away. Not my wife's homemade dough but life keeps getting in our way. So it's a great alternative

Excellent pics! Looks awesome!

 

[LMichaels]

Apologies. Forgot to post the photo. I think I put just a little too much extra fresh moozadell on it. But honestly we really enjoyed it. I just wish my Big Z had grates like the Wolf. But I don't want to invest that much in it. If I ever spring for a better pellet grill like say a LSG but it's all pipe dreams right now.

 

[Chris in Louisiana]

Nice looking pizza.

I have a Roccbox pizza oven that works great, but I still struggle with shaping the darned dough. I have a couple of new tips to try next time.

 

[timothy]

I have a take and bake Member's Mark Margherita pizza

I never tried Sam's pizza. Looks like a thick crust?
I've seen them flying out the door, so they must be good.

 

[LMichaels]

I never tried Sam's pizza. Looks like a thick crust?
I've seen them flying out the door, so they must be good.

Actually it's a thin crust. Not cracker thin but quite thin. The edge is rolled like they make them in Napoli. (and like my mom made them because she was Napolita'n)