We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Kiddos wanted pizza on a rainy Sunday Louisiana afternoon so I decided to give making my own dough a try. I've never made dough, used a mixer or knew there was more than type of yeast but figured why not.
Cooked the pizza on a raised grid at 600 - I did not let the stone warm up enough simply because the kiddos were begging for food like they had not eaten in a week. They built the pizza their way with pineapple and canadian bacon. I added some garlic butter (melt 1/4 stick of butter and garlic powder) right at the end of the cook for some more flavor. Overall came out pretty good considering.