[rizzle]

So 160 - 165 is the internal temp to look for?

I did one a few weeks back and just went off looks really. I figured when the bacon looked done, it was done, and that was fairly accurate.

I used a pound of mild italian, a pound of chorizo, mozzarella, parmigiano reggiano, sundried tomatoes, fresh basil, portobello mushrooms, and a smear or two of pesto. It was pretty freaking good, but I think I might could have gone for a little less time.