The Victors

Neapolitan dough of course.

Set up the eGGspander (or whatever it's called) rig so I can have the stone closer to the dome. Crank to about 850-900 degrees and hold there for 20-30 minutes to get the stone good and hot.

Make my own tomato sauce using something from the Mozza cookbook. Dress up the pie and pick it up using the Elitepeel and throw that sucker on the stone for about 2-3 minutes.

Perfection