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Bad day at work pizza....

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Doc_Eggerton
Doc_Eggerton Posts: 5,321
edited August 2012 in EGG Table Forum
Well, mine was OK, but the spouse was frazzled and requested pizza comfort.

Set up was PS legs up, grid, Woo upside down, and stone.  So far this is my optimal pizza arraignment.

Heated to 400 (baker's recommendation) for a full hour ahead, so the stone and dome were well heat soaked.

Publixs dough, store sauce, Italian sausage, pepperoni, mixed cheese, fresh garlic, green pepper, and onions.  I have my way of layering, but so do all of you and it would be tedious to recite.

Done with parchment, pulled and turned at 5 minutes, turned again at 10 minutes, and taken off a few minutes later.

Very thin and crispy, and I got the pepperoni right (crisp and darkened - not smothered).

Pics to follow.

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Pics

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • travisstrick
    travisstrick Posts: 5,002
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    The wife and I have adopted a kinda paleo diet lately. I crave pizza like a 12 step'er misses the bottle. Yours looks divine. 
    Be careful, man! I've got a beverage here.
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  • bigphil
    bigphil Posts: 1,390
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    looks good Doc as usual wish mine looked that good 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Great looking pie.  Now that I learned to make them round, I need to learn to make them thin like that.  Mine always rise while cooking and end up a bit thick.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • LizzieSamps
    LizzieSamps Posts: 894
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    Doc remind me do you have a large or extra large?
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    This was done on an XL.  Most cooks you see use both the XL and the LBGE.  I generally do veggies on a half filled XL and meat on the LBGE.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Tjcoley said:
    Great looking pie.  Now that I learned to make them round, I need to learn to make them thin like that.  Mine always rise while cooking and end up a bit thick.
    Are you using store dough.  Make sure it sits out long enough to come to room temp.  Cool dough does not cook right.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Tjcoley
    Tjcoley Posts: 3,551
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    Store dough (Wegmans).  Let it set out 3 - 4 hours.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Not sure what to say, I have also experienced problems with the dough out too long so it starts rising before the cook.  I usually have mine out for 1 to 1.5 hours.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • bigphil
    bigphil Posts: 1,390
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    my best pizza's have been with dough from a local pizza cafe . the ones from wegmans and giant and frozen bread dough just never seemed to cook as nice plus the cafe's dough was easiest to work with two balls of dough they charged me 3 bucks may just get that for now on
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Tjcoley
    Tjcoley Posts: 3,551
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    Thanks Doc.  I'll keep plugging away.  Good news is they always taste great no matter how they look.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Botch
    Botch Posts: 15,471
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    I come home from work frazzled every day (sometimes worse), can I come visit?   :|
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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