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Saturday Night - First Pizza Night

RustyBrainpanRustyBrainpan Posts: 32
edited February 2012 in EggHead Forum
So after studying all the pizza related posts here I took on my first pizza cook Saturday night.  Used a simple no knead dough, fired up the Egg with a load of Wicked Good, stablized the temperature at 650 (the average of all the different temps I have read), stone on top the adjustable rig and cranked out some excellent pies!  Here is the evidence:

First one ready for the fire.  Pepperoni, canadian bacon and italian sausage.

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And in 8 minutes (give or take), the results

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White pie with garlic oil, ricotta, basil and fresh mozz.

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Back to the meat - pepperoni, sausage, carmelized onion

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The crust was fabulous - crispy on the outside with just the right amount of chew

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The Egg never disappoints!


Comments

  • They look amazing!  Good job!! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • R2Egg2QR2Egg2Q Posts: 1,738
    Nice job on those pizzas!
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • cazzycazzy Posts: 9,040
    Looks awesome! What dough recipe did you use? Care to share? :-)
    Just a hack that makes some $hitty BBQ....
  • Looks awesome! What dough recipe did you use? Care to share? :-)
    +1

    Does everyone on here make their own dough or buy some at a store already made?
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang, beautiful 1 year old daughter and a hot wife... 

    Las Vegas, Nevada!
  • ChubbsChubbs Posts: 6,841
    Make my own. Pretty easy and I have never found any at the store that is as good. I have tried publix dough balls but find they always snap back after I roll it out making it difficult to work with. Plus, it is even better when you are eating something you made from scratch.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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