Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Friday Night Pizza

Outlaws are coming over for the weekend to celebrate Christmas so we decided to have a little pizza. Had the day off so I was able to make the dough well in advance. Made with bread flour, yeast, sugar, salt and olive oil. After I let it rise for a couple hours, rolled it out and waited for company. Dough had a nice skin on it when it was ready for the egg.

image

Should have poked the skin apparently. Look at the size of that bubble.

image

Did 3 pies, pepporoni and black olives for the 3 kids, supreme and taco for the 6 adults.

image

Crust Bottom - nice crunch but still chewey on the finish.

image

image

Taco was spicy refried beans, sausage mixed together.... then topped with mexican cheese blend.

image

Topped with hot sauce and doritos.
image

Topped didn't brown up like normal even tho pies were ontop of the A/R Extended rack. Maybe cause the 10 degrees with wind blowing was preventing some of the heat back. Either way it was darn good and really like the crunch on the crust.

NW IA

2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.