Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Pizza attempt - Success

jbates67jbates67 Posts: 157
edited May 2012 in EggHead Forum
I got my stone and decided last night was going to be the one for home made pizza. Made a basic cheese and a duplication of a pie we used to get at a pizza joint in town. Fresh motz, tomatoes, shrooms and onions with some Arugula thrown on after it comes out. A couple of observations, I used Publix pizza dough.

I prepped the (fancy) pizza first and had the dough set out while the egg was coming to temperature, even though it was ready first, I threw the cheese pizza on first to appease the hungry kids. Even though the stone was in the egg the entire warming cycle, it wasn't at 600 degrees very long before I put the cheese pizza in. Additionally, I should have obviously made it round, the overhang burnt pretty bad while the center at the bottom wasn't quite done when I took it off after 15 minutes.

After taking this pie off (the other pie had been sitting, waiting to get cooked), I had a slice of the first pizza and then threw the fancy pie on the stone, this one turned out fantastic, the crust puffed up nicely and the bottom was perfect, edges...everything turned out really good. I will say the tomatoes and mushrooms did release too much water and I had to soak some of it up off the pie before pulling it.

All in all, the family is getting more and more convinced that my egg isn't just another grill. I've done plenty of pork butts, ribs, steaks, spatchcocks, stir fry and now pizza. My only complaint is it's getting too warm here in south FL.
3264 x 1840 - 1M
3264 x 1840 - 953K


Sign In or Register to comment.