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Bad day at work pizza....

Doc_EggertonDoc_Eggerton Posts: 5,060
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.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Pics

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • travisstricktravisstrick Posts: 4,971
    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.
  • bigphilbigphil Posts: 1,390
    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.
  • TjcoleyTjcoley Posts: 3,522
    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
  • Doc remind me do you have a large or extra large?
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    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.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Doc_EggertonDoc_Eggerton Posts: 5,060
    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.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • TjcoleyTjcoley Posts: 3,522
    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
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    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.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • bigphilbigphil Posts: 1,390
    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.
  • TjcoleyTjcoley Posts: 3,522
    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
  • BotchBotch Posts: 4,880
    I come home from work frazzled every day (sometimes worse), can I come visit?   :|
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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