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Zippylip Pizza

QuadzillaQuadzilla Posts: 40
edited 10:52AM in EggHead Forum
I made more pizzas using zipplylip's new recipe. Here is my first try I was lazy and just dumped my lump and light the fire. I couldn't get the temp above 600*. These pies took about 9 minutes at 550 - 600*. High temps are the key! These were still pretty good though.




Thanks for looking!


  • LobichoLobicho Posts: 557
    greaat pitza!!!
  • Mr HollowayMr Holloway Posts: 2,034
    Wow!! you really have that crust looking good
    Someday I will get one to look like that :laugh:
    Gotta keep trying :)

  • LDDLDD Posts: 1,225
    that's great! nice lookin always feels great when you nail something after a couple of tries.

    one thing I've noticed is many of the pies shown don't have the cheese browned too much... is that how people typically prefer pizza?
    context is important :)
  • ZippylipZippylip Posts: 4,674
    Quadzilla, you're modest regarding the results of this batch; you’ve done more justice to that format than I’ve been able to, looks excellent, Marc
    happy in the hut
    West Chester Pennsylvania
  • RascalRascal Posts: 3,755
    Nothing negatory here.., but when I was raised in NYC, 50's-60's, pizza consisted of a 'very' thin, soft crust topped with a tad of tomato sauce and some mozzarella that would out-reach your arm! Often times, today's pizza is a slab of bread, topped with a bit of sauce, cheese, & God knows what! Too bad...
  • Judy MayberryJudy Mayberry Posts: 1,986
    Those are GREAT looking pies. You're a natural!

    I have to agree with Rascal...back in the 40s and 50s in Chicago, pizzas were just like he described. And I remember the oregano. Very simple, un-bready, and very cheese-y. Our doughs, unless they're super-thin, are not like those early pies, and boy, were they good!!!
    Judy in San Diego
  • ZippylipZippylip Posts: 4,674
    Then why don’t you show us all how it’s done you horse’s ass
    happy in the hut
    West Chester Pennsylvania
  • RascalRascal Posts: 3,755
    Oh yes, those were the days of the real thing, and not a slab of 1" dough, decorated with whatever, so as to triple the price! Perhaps I'll find a way to replicate that culinary delight! Thank you kindly for your input!!
  • Little StevenLittle Steven Posts: 28,817

    I was just copying a pic from a Napoli restaurant that has been operating since the 1700s and it looked just like the OP's



    Caledon, ON


  • RascalRascal Posts: 3,755
    oooooooh dear, medications missing?
  • ZippylipZippylip Posts: 4,674
    coming from the poster boy for the ‘bigger the mouth the smaller the talent’ I take no offense by that comment.

    I will ask you again, show us how it’s done, or in the alternative, remain a drive-by critic with nothing to contribute
    happy in the hut
    West Chester Pennsylvania
  • RascalRascal Posts: 3,755
    Doh... I don't claim to know how to make it, just made mention of what I enjoy. Does that 'slplain it, Lucy?
  • ZippylipZippylip Posts: 4,674
    Please accept my apologies, clearly my mistake for assuming you knew anything
    happy in the hut
    West Chester Pennsylvania
  • RascalRascal Posts: 3,755
    Oh dear, I'll let this go so you can wallow in your mire.. Have fun!!
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