Skip to main content

This was originally designed to be a dessert tart and not a pizza. But I thought, “What the heck.”
Fired up the FEC-100, set to 375. Placed my new pizza stone on. A friend does marble work and brought me this. It is 1-1/4 inch thick, polished, but not sealed.

Got all of the ingredients together for the topping.

and the crust

Rolled it out and slipped that bad boy on the stone

Ooops, forgot to get a temp. Looking good.

Meanwhile, I mixed up the sauce

The crust is done. Check out the smoke ring.

Let er cool and put the sauce on.

Y'all know how to slice stuff up, so I won't bore you with that.
May I present: The Finished Siete de Mayo Pizza.

Cut in half

How about a slice?

Just a little taste. Should have cleaned my finger nails. Oh well, just smoker grease.
Like I told Troy when he asked me, "What does it taste like?"
My reply, "Like Heaven with Unlimited Beer."

Thanks for lookin'. Enjoy!


I used Sugar Cookie Dough

OR make your own

6 tablespoons butter or margarine,
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1 (8 ounce) package cream cheese,
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed fresh strawberries

1. In a mixing bowl, cream butter and sugar for 2 minutes. Beat in egg and extracts. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
3. In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.
4. In a saucepan, combine sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.
Last edited {1}
Original Post

Replies sorted oldest to newest

GREAT post.

Love seeing new things.

But you KNOW we'll have questions. So you set the temp at 375 and the gun shows 395. 395 on the stone? How long did that take? And how does it go higher than the temp set on the FE? I saw the deflector pan in there, any thought of direct heat? Probably not if you are getting the temps you need.

The reason I ask is that I do pizza/calzone on the FEPG all the time and I have to run it for a long time to get it up to the 500 degree target zone.
Thanks Okie, the FEC temp was set for 375 the IR temp is 359. My actual target was 350 on the stone. So I adjusted the temp of the FEC back to 350.
It took about 1 hour for the stone to come to that temp.
You have to remember that this was a cookie dough and not a pizza dough.
I haven't tried removing the deflector, and since this stone is new to me, I haven't even tried a regular pizza. But that will change. Wink

Add Reply

Link copied to your clipboard.