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⑦ Pinch of Oregano
① Set the Kamado Egg for indirect cooking at 600ºF/315ºC and preheat a Pizza Baking Stone.② Place pizza dough on a dough rolling mat or a lightly floured surface and, using a rolling pin, roll the disk into a 14 in (35 cm) circle. Dust a Pizza Peel with cornmeal and place the dough disk on the peel. Gently shake the peel back and forth to make sure the dough does not stick.
⑤ Makes about 4 servings
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