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PIZZA

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JRWhitee
JRWhitee Posts: 5,678
edited February 2016 in EggHead Forum
Made my first pizza's on the Egg tonight. I went simple, ready made dough from Publix, hunts tomatoe sauce with garlic, oregano and basil, a vidalia onion, roasted peppers, italian sausage and pepperoni. Started the pizza on the steel plate from Roswell hardware and finished on the stone. They were eggsellent! 
                                                            
_________________________________________________
Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man Group 
Johns Creek, Georgia
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  • JRWhitee
    JRWhitee Posts: 5,678
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    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • YEMTrey
    YEMTrey Posts: 6,829
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    Looking good!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Dyal_SC
    Dyal_SC Posts: 6,052
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    WowZas!!   B)  Looks terrific!!  
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  • bgebrent
    bgebrent Posts: 19,636
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    I'd hit that all day long.  Strong brother Whitee.
    Sandy Springs & Dawsonville Ga
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  • northGAcock
    northGAcock Posts: 15,164
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    JRWhitee said:
    Made my first pizza's on the Egg tonight. I went simple, ready made dough from Publix, hunts tomatoe sauce with garlic, oregano and basil, a vidalia onion, roasted peppers, italian sausage and pepperoni. Started the pizza on the steel plate from Roswell hardware and finished on the stone. They were eggsellent! 
    Great looking pizza......nice job. Question for ya.......where did you get the vidalia onion? 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • wbradking
    wbradking Posts: 351
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    Whistle Pig and pizza!  Now that's a good combo!
    Franklin, TN
    Large BGE+PSWoo2
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  • johnmitchell
    johnmitchell Posts: 6,571
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    Simple is best!!!! Those pies look spectacular... Thats as good as money will buy..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Now those are some mighty fine first pizzas!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • RedSkip
    RedSkip Posts: 1,400
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    @JRWhitee Pizzas look great!  That granite countertop is beautiful as well.
    Large BGE - McDonald, PA
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  • DMW
    DMW Posts: 13,832
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    I surprised you haven't made pizzas before. Looks good to me, especially for the first time.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
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    Great job on the 'za
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  • Chubbs
    Chubbs Posts: 6,929
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    Strong first run. Congrats
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Very nice first time zas. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
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    BGE pizza is sooooo gooood, Great Job!!
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    @JRWhitee

    Looks great!

     I buy 12" doughs from Allesio's on McGinnis Ferry east of 141 and sauce, cheese  and pepperoni at the 48th Street Market in Dunwoody - Mt. Vernon and Jetty Ferry.  The 48th Street Market is where BGE shot the pizza video. It's a bit of a process to get the ingredients but makes for a fun prep and cook. 

    They package the sauce and cheese in the right proportions for a 12". Try a stick of the Margarita Pepperoni. Best ever. 
    New Albany, Ohio 

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  • JRWhitee
    JRWhitee Posts: 5,678
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    northGAcock said:
    JRWhitee said:
    Made my first pizza's on the Egg tonight. I went simple, ready made dough from Publix, hunts tomatoe sauce with garlic, oregano and basil, a vidalia onion, roasted peppers, italian sausage and pepperoni. Started the pizza on the steel plate from Roswell hardware and finished on the stone. They were eggsellent! 
    Great looking pizza......nice job. Question for ya.......where did you get the vidalia onion? 
    publix
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JRWhitee
    JRWhitee Posts: 5,678
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    THEBuckeye said:
    @JRWhitee

    Looks great!

     I buy 12" doughs from Allesio's on McGinnis Ferry east of 141 and sauce, cheese  and pepperoni at the 48th Street Market in Dunwoody - Mt. Vernon and Jetty Ferry.  The 48th Street Market is where BGE shot the pizza video. It's a bit of a process to get the ingredients but makes for a fun prep and cook. 

    They package the sauce and cheese in the right proportions for a 12". Try a stick of the Margarita Pepperoni. Best ever. 

    Thanks Buddy, I live in Shakerag a mile from that allesio's. i have been meaning to his that deli in Dunwoody.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Thanks for the comments guys, we will be doing this a lot!

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • victor1
    victor1 Posts: 225
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    JRWhitee said:
    Made my first pizza's on the Egg tonight. I went simple, ready made dough from Publix, hunts tomatoe sauce with garlic, oregano and basil, a vidalia onion, roasted peppers, italian sausage and pepperoni. Started the pizza on the steel plate from Roswell hardware and finished on the stone. They were eggsellent!

    First try?  Looks like you nailed it. Can almost taste it from here.
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  • Dredger
    Dredger Posts: 1,468
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    Looking good!
    Large BGE
    Greenville, SC
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    Lookin' good Jim!
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  • NavyMatty
    NavyMatty Posts: 26
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    Looks great... but a word of caution.  I'd recommend not cutting your pizza on your peel--unless you have an "always clean" one for building fresh pizzas.  I've read post after post on here about folks having issues with pizzas not "launching" from peel to stone on the egg... A sure way to have a sticky peel in the future is to have the wood soaked with oil from cheese/pepperoni/sausage/etc....  Doesn't change how good your pizzas look, but a clean/dry/oil-free peel will make future pizzas that much easier.
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    The cheese looks wonderful!

    NW IA

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

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  • bluebird66
    bluebird66 Posts: 2,727
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    Great looking pies!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • JRWhitee
    JRWhitee Posts: 5,678
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    NavyMatty said:
    Looks great... but a word of caution.  I'd recommend not cutting your pizza on your peel--unless you have an "always clean" one for building fresh pizzas.  I've read post after post on here about folks having issues with pizzas not "launching" from peel to stone on the egg... A sure way to have a sticky peel in the future is to have the wood soaked with oil from cheese/pepperoni/sausage/etc....  Doesn't change how good your pizzas look, but a clean/dry/oil-free peel will make future pizzas that much easier.
    Thanks Matt,

    I actually build my pizza's in the pan next to the peel in the above photo. I start the pizza in the pan on the stone and then transfer the pie to the stone after the crust firms up, maybe 10 minutes or so.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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