We put some Penzey's pizza spice on it.
Tuned the kamado temperature to what I know is 375F
Heated up the pizza stone.
Put on the pie after adding a piece of an oak
whisky barrel.
The pizza peel is a great help.
Here it is ready to come off the grill 16 minutes after it went on.
With a slightly wood fired smokey taste, a delicious meal for 2 for < $6 not counting the lump charcoal and all the whisky I had to drink to get the barrel empty.
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