First pizzas on the Big Green Egg for the season—practice that’s desperately needed, based on the first couple of attempts. The dough was a same-day sourdough ferment, using all-purpose flour.
![First pizza stuck to the peel, so it lost its shape First pizza stuck to the peel, so it lost its shape](https://paprikastudios.com/wp-content/uploads/2019/06/IMG_4288.jpg)
![Hot coals in the Big Green Egg Hot coals in the Big Green Egg](https://paprikastudios.com/wp-content/uploads/2019/06/IMG_4281.jpg)
![Second pizza looked better, but burned on the bottom Second pizza looked better, but burned on the bottom](https://paprikastudios.com/wp-content/uploads/2019/06/IMG_4287.jpg)
![Third pizza was perfect – crisp on the bottom, with a good chew and lots of melty mozzarella Third pizza was perfect - crisp on the bottom, with a good chew and lots of melty mozzarella](https://paprikastudios.com/wp-content/uploads/2019/06/IMG_4297.jpg)
First pizzas on the Big Green Egg for the season—practice that’s desperately needed, based on the first couple of attempts. The dough was a same-day sourdough ferment, using all-purpose flour.