Decided to fire up the Smokefire tonight and do some pizzas. I just picked up a new pizza pan, and after seasoning, wanted to give a shot. Nothing too fancy, store bought dough mix, jar sauce. It works for us though and they always come out great. I usually run them around 450F, for about 12-15 min. I added some of the basil and oregano that we have growing. Put a stainless baking pan on the top rack to reflect some heat back down on the pizza for browning the top. Worked pretty well, though I think that next time I'll rotate them a little more to even out. With the pans above them, the tops and bottoms browned up around the same time. We tend to make them more of a thin crust though.
Charlie
![20210610_172459[1].jpg](https://tvwbb.com/data/attachments/29/29925-d43ec2fecf17c7623d8369fab2941150.jpg?hash=1D7C_s8Xx2 "20210610_172459[1].jpg")
![20210610_174647[1].jpg](https://tvwbb.com/data/attachments/29/29926-c0b8edb4f2727219127819a5b3624e61.jpg?hash=wLjttPJych "20210610_174647[1].jpg")
Charlie
I know, I know. it was a sad day. I used sausage and pepperoni though, along with onion and green pepper. I also found that adding just a little cheddar cheese to the mozzarella gives it a unique flavor. I was using a skillet for mine, but wanted something a little bigger, so I got a cheapo pan from Home Depot, as Lodge doesn't make this particular style anymore. It's not the greatest, but it will work for the $18 that I paid for it. We're not pizza snobs by any means, we like what we like and convenience is the key, and the Smokefire has made that even more easier. Sometimes we'll delay dinner in the summer until after dark and make these on the grill for a late supper around the firepit.
