Has anyone ever tried vacuum-bagging eggs? Would it work?
On pizza, we tend to enjoy it European-style with a thin, crisp crust and high-quality, but minimal toppings. That's not to say we don't enjoy the occasional delivered N American variety with a chewy crust and piled high with toppings. We find a pizza stone, either on the bar-b-q or in the oven
is the next best thing to a wood-fired brick oven
(I've been told the optimum temp for pizza in the brick oven is 850 deg F). The pizza stone is the weight-conscious alternative for the cruiser.