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Pizza night

Had myself a little pizza night last night. Used the same dough as last time, the olive oil dough from New Artisan Bread in 5 Minutes. I'm starting to think this might be one of my favorite doughs and I still have enough for two more pies. Or I might do a calzone or stromboli. Had a lot going on last night, so I just cheated and threw it in the oven at 500. Kep it simple with just pepperoni and salami for toppings and some home brewed hefeweizen to wash it down. Was a good night.

image

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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Comments

  • EggcelsiorEggcelsior Posts: 12,451
    Dats purdy
  • NDGNDG Posts: 1,407
    Very nice Griff - I just posted about an Oven Pizza as well.  You lose a little flavor from the lack of charcoal, but with a properly preheated stone, an oven is not a bad option - Shhhhh!
    Columbus, Ohio
  • cazzycazzy Posts: 8,767
    Griffin said:

    Had myself a little pizza night last night. Used the same dough as last time, the olive oil dough from New Artisan Bread in 5 Minutes. I'm starting to think this might be one of my favorite doughs and I still have enough for two more pies. Or I might do a calzone or stromboli. Had a lot going on last night, so I just cheated and threw it in the oven at 500. Kep it simple with just pepperoni and salami for toppings and some home brewed hefeweizen to wash it down. Was a good night.

    image
    Looks pretty fantastic. You nailed the crust.

    Just a hack that makes some $hitty BBQ....
  • GriffinGriffin Posts: 7,419
    @NDG I knew I was only going to eat half the pizza and take the other half for lunch. If we are being honest, I really don't like the hint of smoke when I am eating leftover pizza the next day.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,419
    Thanks @cazzy . This is one of those crusts that you actually eat. Nice texture and flavor. No leftover crust "bones" on my plate.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • MickeyMickey Posts: 17,323
    ok, I am up for that...
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • TUTTLE871TUTTLE871 Posts: 1,316
    I wanted pizza last night, but no I had a salad.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • SmokeyPittSmokeyPitt Posts: 8,475


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • jhl192jhl192 Posts: 998
    That is a really nice looking crust.  Congrats.  I will give that a try.  I have been using the recipe from the BGE website with decent results.  
    XL BGE; Medium BGE; L BGE 
  • GriffinGriffin Posts: 7,419


    It's close, but not exact, even though its fromthe same people. From what I can remember off hand, the book recipe uses less flour and water. I can look it up tonight if you want.

    Are you sure @Mickey ? Those aren't tortillas for the crust. ;)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • calikingcaliking Posts: 8,071
    That pie looks beautiful.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • henapplehenapple Posts: 15,574
    Ok. @Griffin, you brought up something that has been bothering me. The day after smoke taste. Any way around it?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • GriffinGriffin Posts: 7,419

    Don't cook it on the Egg @henapple. BTW, I've got a bottle of home brewed dark ale with your name on it for Salado. If you'll talk to me...

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • SmokeyPittSmokeyPitt Posts: 8,475
    edited January 2014
    Thanks @Griffin.  I think I am gonna pick up the book anyway. 

    That is an interesting point about the smoke taste on pizza leftovers.  I have found the same thing.   I will still eat it, but it is definitely better fresh off the egg and a little over-smoked tasting the next day.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • henapplehenapple Posts: 15,574
    Griffin said:

    Don't cook it on the Egg @henapple. BTW, I've got a bottle of home brewed dark ale with your name on it for Salado. If you'll talk to me...

    I will if I'm not on the roof adjusting the lighting for @Mickey. .. :-?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 27,958
    Looks good Grif! I've done a few in the oven with the baking steel this cold snap (winter). Good results and you can stick it on broil if the top doesn't cook.

    Steve 

    Caledon, ON

     

  • Interested in the dough recipe. As for the smoke taste, I've never noticed it on leftover pizza. Definitely on chicken but not pizza.
    Mark Annville, PA
  • tarheelmatttarheelmatt Posts: 6,327
    I would rather cook in my oven...  Just better and the temps are much better inside.  

    Pssshhh... Please... Giving CarolinaQ a hard time.  


    Nice looking pie Griffin.  I liked that recipe too.  Though I need work on stretching.  I think I want to add a little more salt though to my recipe next.  Tasted a tad on the bland side.  
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

    Facebook
    My Photography Site
  • TackmanTackman Posts: 230
    I think you buried the lead-- Homemade hefeweizen? Love me some wheat beer! Great looking pie, and a some tasty home brew. Nicely done!!
    Cleveland, Ohio
  • GriffinGriffin Posts: 7,419

    @Little_Steven I've had to resort to the broil trick before to get pizzas done, but not this time.

    @cortguitarman I'll dig it up tonight and get it to you tonight

    @tarheelmatt good one

    @Tackman thanks, didn't lead with it cuz there were no pictures. I tried boiling in some orange zest and coriander to give it more of a Blue Moon taste for my wife.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • That looks like a wonderful pie -  I better try that dough next time.
    NW IA
  • insanehinsaneh Posts: 112
    Pizza on the BGE is the best I've ever had. That one looks awesome.
    I need to find a way to make one low carb though.
    Dead smack in the middle of NH
  • henapplehenapple Posts: 15,574
    Stone directly on the oven rack? Preheated?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Nice looking Za you cooked there.
    Large, small and mini SW Austin
  • tarheelmatttarheelmatt Posts: 6,327
    @henapple - Better in the oven, right?
    Thanks,

    Matthew
    ---------------------------------------------------------------------
    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
    ----------------------------------------------------------------------

    Facebook
    My Photography Site
  • GriffinGriffin Posts: 7,419
    henapple said:
    Stone directly on the oven rack? Preheated?

    BGE Stone directly on the middle oven rack preheated for 45 minutes or so 500F and cook about 12-14 minutes. Or was it 8-10? 10-12? I don't remember. Serve it up with a nice beer. Or PBR. Whatever you have on hand.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • henapplehenapple Posts: 15,574
    Nice beer or pbr. ..? PBR is a nice beer.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • pretzelbpretzelb Posts: 156
    Home brewed hefe! Nice to see another homebrewer although I haven't brewed in ages. 

    If that pizza is simple then I think I'd like to be simple every day. I haven't tried a pizza yet. I hope mine works half as good. 
    XL egg owner, home brewer, jogger, coffee roaster, gamer 
  • GriffinGriffin Posts: 7,419

    @guitarman mentioned he was interested in the recipe, so here goes:

     

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • GriffinGriffin Posts: 7,419

     

    ·        Water, lukewarm (100 or below) 2 ¾ cups or 1lb 6oz

    ·        Granulated yeast 1 Tbsp or 0.35oz

    ·        Kosher salt 1 to 1.5 Tbsp or 0.6-0.9 oz

    ·        Sugar 1Tbsp or 0.5oz

    ·        Olive oil ¼ cup or 2 oz

    ·        All Purpose Flour 6.5 cups or 2lb 0.5oz

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    (I did water and flour by weight, the rest I did by volume)

     

    In a large container, add the ingredients as listed. No need to wait for the yeast to bloom. Cover, but not airtight, and allow dough to rise and collapse at room temperature. About 2 hours. It can then be used immediately or you can refrigerate it and it will store for 12 days.

     

    ½ lb ball of dough is good for a 12 inch pizza. I generally pull out my dough, rub a little olive oil on it and let it sit out at room temp for an hour or two before working on it. That is not in their instructions, but its just something that has become a habit for me. Actually, I don’t know what they say about letting it come up to temp before using it.

     

    Pre-heat your Egg of oven to 550 (or 500 if that is as high as your oven goes) and allow your pizza stone to warm up for 30-45 minutes. Pizza should take somewheres between 10-14 minutes.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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