Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Reverse Crust Pizza

Since school starts back tomorrow, had to make pizza for the kiddos and Mommy.  Back by popular demand.  Got dome temp to 600F then put the dough on for 5 minutes to set it up.  Took the dough off, toppings went on the crusted side and back on the BGE.  In between took some smaller pies for the kiddos and got them cooked up.  
Lesson learned:  Forgot to prick the dough and dress with Olive Oil - had to pull dough off quick to do it.  Pricking the dough keeps bubbles from forming.  Also, toppings on the crusted side means real crispy pizza.  (If you like it thin)  I will always do it this way from here on out.  
Best Practice:  Used Costco frozen pizzas for the kiddos.  Put the ready-made pizzas on the BGE was a winner - even though the dough wasn't homemade it tasted homemade after 5 minutes on the BGE at 550F.
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