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Pizza anyone? (with pics)

itsmceitsmce Posts: 397
edited July 2014 in Forum List

My last pizza cook. Three pizzas one of which was the traditional Margherita style using tomatoes and basil from the garden and fresh mozz.

The prepped pie ready to go on:


image

Egg is ready:


image

After 8 or 9 minutes...a bit wetter than we would have liked. Subsequent pizzas (not Margherita) we tried to squeeze some of the moisture out of the mozz.


image

Here's one of the others we did.  Sausage, Canadian bacon, mushrooms, onions...the family favorite combination.


image
Large (sometimes wish it were an XL) in KS
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Comments

  • SGHSGH Posts: 23,996
    @itsmce‌
    Looks like a winner to me. Outstanding job! One question. Where's mine? ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • saluki2007saluki2007 Posts: 3,520
    Yes please!  Looks great.  Did you know that you can buy low moisture mozz?  Should help make your next one a little less "wet".
    Large and Small BGE
    Morton, IL

  • This looks awesome! 

    Really want to pizza up but making my own dough is not in the cards. Anyone have recs on where to get good pizza dough? 
    BGE novice from Arlington, Texas

  • itsmceitsmce Posts: 397

    @saluki2007 - Certainly need to find the low moisture for next time.  Is that available as "fresh" mozz too?

    Large (sometimes wish it were an XL) in KS
  • jerryb78jerryb78 Posts: 215
    @sofakingbald Making your own dough is super easy if you own a food processor.  It usually takes me about 20 minutes to make dough for two pies including 10 minutes of resting time in the middle.
    LBGE
    Menasha, WI
  • NDGNDG Posts: 1,552
    Very Nice.  I have found that moisture is the enemy when it comes to BGE pizza.  If using fresh motz - I will cut early and let them rest for a few hours in paper towels.  If using can of crushed tomato for sauce - I strain a few times to eliminate moisture.   

     I tried all the fresh motz (buffalo & cow) and for me the best option is to get a block of WHOLE MILK motz and shred it myself.  I keep all the ingredients dry as possible, and before putting the pizza on the stone, I drizzle with a high-end EVOO.  Tons of flavor and melts like a dream.

    Sorry to preach, but I failed so many times w/ BGE pizza and finally found a winner - so excite to share.  Here is a link to my dough recipe I posted about recently: 

    Columbus, Ohio
  • HDumptyEsqHDumptyEsq Posts: 1,095
    This looks awesome! 

    Really want to pizza up but making my own dough is not in the cards. Anyone have recs on where to get good pizza dough? 
    Publix has good dough. But doing Emeril Lugasse's recipe is supper easy and great.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • itsmceitsmce Posts: 397
    @NDG - I believe the recipe you spoke of is the one I used. Worked well - have used it twice recently. The fresh mozzarella I used was pre-sliced. I still have some left. Before I use the rest I will let the slices sit for a bit on paper towels as you suggested. Thanks.
    Large (sometimes wish it were an XL) in KS
  • jerryb78jerryb78 Posts: 215
    @NDG Moisture is absolutely the enemy of pizza.  I tend to par-cook most of my toppings to get some of the water out before they go on the egg.  It's more work/dishes but it does improve the results.
    LBGE
    Menasha, WI
  • tulocaytulocay Posts: 1,737
    Great looking pies!
    LBGE, Marietta, GA
  • anzyegganzyegg Posts: 1,104
    That looks like an awesome pizza!!!! I like the parchment paper idea myself. Great pics and cook.
  • cook861cook861 Posts: 871
    looks real yummy want to share?
    Trenton ON 1 mbge for now
  • GogogordyGogogordy Posts: 460
    Looks good. Our family has come to the conclusion that we prefer if the basil goes on the pizza moments after its pulled from the egg. Wilts a bit and stays fragrant and brightly colored. Personal preference and years of trial and error. Oh, sometimes we do sausage and cashews. Cashews? Yes.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
  • jonnymackjonnymack Posts: 607
    Cashews??????  My mind is now blown.
    Firing up the BGE in Covington, GA

  • THEBuckeyeTHEBuckeye Posts: 3,997
    image
    New Albany, Ohio 

  • THEBuckeyeTHEBuckeye Posts: 3,997
    image
    New Albany, Ohio 

  • PhatchrisPhatchris Posts: 1,645
    Nice looking pies! I fried my gasket making pizza , but it was worth it!
  • KenKKenK Posts: 2
    Did veggie pizzas for a change last night...water content in veggies made me lower temp to about 625 and took about 10 minutes in order to crisp up the crust.
    Big Chief electric cold smoker, Bradley electric hot smoker, Weber One Touch charcoal plus many accessories, 22.5 inch Weber SM, Broil King propane, Thüros tabletop charcoal, large BIG GREEN EGG, Thermopen, Maverick ET733, Looftlighter...that's about it I think..
  • anzyegganzyegg Posts: 1,104
    @THEBuckeye‌, that is an awesome looking lie..... @sofakingbald‌ you can get dough from a pizzeria cheap. We get it at Pizzajoint or Mellow Mushroom. Much easier and plyable.
  • anzyegganzyegg Posts: 1,104
    I meant pie @THEBuckeye‌ ... This iPad goes crazy sometimes inserting words.
  • NPHuskerFLNPHuskerFL Posts: 16,836
    Good looking artisan pies.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • BlassiterBlassiter Posts: 192
    Been getting our pizza dough from Harris Teeter. $2.49 for 16oz ball which makes about 16" pizza. Great tasting dough and easy to work with.

    LBGE - 2/12/2015

    Chesapeake, VA

  • pgprescottpgprescott Posts: 10,252
    Three words: fresh, fresh, fresh! I can see the freshness of ingredients from here. Nice work! 
  • Sergie27Sergie27 Posts: 4
    How are you cooking at such a high temp?  I always burn mine, legs up on setter? Stone on grate?  Also, when do you put stone in?  I've had success at lower heat but it's not that fun 
  • blukatblukat Posts: 353
    Very nice!
  • slantback37slantback37 Posts: 135
    New to all of this.. Do they smell, or taste smokey??
    I live in Duluth, Minnesota
  • nlovoldnlovold Posts: 158
    Not at all if you have waited for clear, good smoke.  Obviously, this depends on what lump you use, but I've never detected a smokey taste and I've cooked hundreds of pizzas on the egg.
  • itsmceitsmce Posts: 397
    @slantback37: hmmm...seems like there is a hint of smoke.  It's been too long since I've done a pizza cook.  I'd better do one soon to refresh my memory.
    Large (sometimes wish it were an XL) in KS
  • gmbbsgmbbs Posts: 101
    Good looking pies!

    for those wondering, You can pull some moisture out of the fresh mozzarella by slicing, putting it between paper towels on a plate and Putting another heavy plate on top to weight it down. 
  • okieokie Posts: 30
    edited July 2015
    This looks awesome! 

    Really want to pizza up but making my own dough is not in the cards. Anyone have recs on where to get good pizza dough? 
    Try http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

    3 minutes to mix, 3 minutes to knead, 24 hours in the fridge, and you have dough! It's that easy.


    Muskogee, OK LBGE
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