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MattMatt Posts: 143
edited 2:15AM in EggHead Forum
My very first try at pizza: artichoke hearts, red onion, smoked tomato, goat cheese and mozz....




  • MattMatt Posts: 143
    Whoops, almost forgot -- a bit of fresh spinach in there, too.
  • mo eggmo egg Posts: 143
    looks and sounds good.
  • WooDoggiesWooDoggies Posts: 2,390
    Now that's a good looking first pizza, Matt..... congratulations!

    Sorry no recent pizza shots from my camera.... so, going with the first pizzas theme, this is my old friend Brian who posts here as Cap'n with the 1st pizza of about 30 from my wedding party a few years ago.


    And here's Nature Boy tossing some dough the same day. As you can see, he's a real expert..... well at least he became one by the end of the day. :~)


    Happy WoosDay!

  • Photo EggPhoto Egg Posts: 5,961
    Looks good even for breakfast....
    Thank you,

    Galveston Texas
  • MaineggMainegg Posts: 7,787
    MMMMMMMMMMM............. pulled pork BBQ pizza
    my favorite breakfast is cold pizza. sad huh?
  • fishlessmanfishlessman Posts: 20,679
    i didnt take a pic of my first pizza, it was a sloppy disaster, yours looks good.
    heres two extremes a deep dish and a thin crust



  • FidelFidel Posts: 10,172
    Very Nice. I love me some egged pizza!!!

    Ham and Pineapple:



    Sausage, Mushroom, and Red Onion:




    Smoked Chicken, Bacon, and Onion:

  • MaineggMainegg Posts: 7,787
    OOOOO! another use for the Paella pan! deep dish pizza! I love this forum!
  • TRexTRex Posts: 2,709
    Excellent work, Matt! My first pizza didn't look half that good and - err - it was burnt on the bottom.

    Here's TRex Sr. throwin' some dough:


    This was our first attempt at using homemade dough . . .


    It rose a little more than we anticipated (runaway cheese!!)


    These were a little prettier:







  • I found this. Hope it isn't too large to be viewed.

    One of my favorite things to cook on the egg



  • Well here is a pizza I did awhile back also. Yet these smoked pizzas are becoming favorites to cook on our days off.
    Yes Chefs cook on their days off! Hoss
  • That seals the deal. I'm going to try to make a pizza tonight. I'm going with Italian sausage, mushrooms and red onion. Maybe I'll do two!
  • ThrRoffThrRoff Posts: 169
    All this is making me very hungry for one.

  • Sorry did the html picture line not the image line
    hope this works hoss
  • Photo EggPhoto Egg Posts: 5,961
    I love pizza but I have never been a cold pizza fan.
    One of the hospital cafes make a breakfast pizza that's not to bad. White cream gravy is the base.
    Two slices will stop your heart. I think they are drumming up business....
    Thank you,

    Galveston Texas
  • You and me both. I've got to find a pizza joint for lunch. Can't wait till I get home.
  • Make your own dough and you'll have enough for two.

    Recipe courtesy Alton Brown
    Show: Good Eats
    Episode: Flat is Beautiful

    2 tablespoons sugar
    1 tablespoon kosher salt*
    1 tablespoon pure olive oil
    3/4 cup warm water
    2 cups bread flour (for bread machines)
    1 teaspoon instant yeast
    2 teaspoons olive oil
    Olive oil, for the pizza crust
    Flour, for dusting the pizza peel
    1 1/2 ounces pizza sauce
    1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
    A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

    Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl.
    Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the
    hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
    Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to
    see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an
    additional 5 to 10 minutes.
    Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of
    olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
    Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F.
    If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal
    parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
    Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens.
    Cover one ball with a tea towel and rest for 30 minutes.
    Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop
    bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
    Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza.
    Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on
    the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust
    or rest the dough for 30 minutes if you want a chewy texture.)
    Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and
    top with the cheese.
    Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
    *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have
    commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as
    sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't
    want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from
    brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest
    you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back
    on the sugar by half a teaspoon. Thanks, AB
  • TUSKTUSK Posts: 14
    My first attempt at a picture.

    Shrimp and peppers ready to go on. Didn't have a finished pic, but it was good.

  • It don't get any better then this.


  • SSN686SSN686 Posts: 3,114
    Morning All:

    Haven't done any pizza for a while, but here are a couple of shots of previous cooks.

    Half red sauce/half white sauce with some BBQ sauce added, pulled pork, italian sausage and ham (pre cook).




    and finished.


    Have a GREAT day!


    Brandon, FL


  • Now thats a nice looking pie. I bet it tasted as good as it looks.

  • AZRPAZRP Posts: 10,116
    OK, I'm in too. -RP
  • [url]P1010077.jpg[/url]
    AH,a pizza themed woosday. Pizza is my favorite, but I have never done pulled pork yet. Come spring I plan on trying it and I'll likely have a new fav.
  • WOW!, great looking pizza,the color is perfect. Good job.
  • Chicken Pesto with Kalamata Olives.

  • AZRPAZRP Posts: 10,116
    Pulled pork is good year round. -RP
  • I've noticed most of your eggs are in the nests. Has Joe ever snuck in there and yanked anything off the grill yet.
  • SSN686SSN686 Posts: 3,114
    Morning Pork Butt Mike:

    Thanks for the kind words, wish all of them turned out that nice, but yes it did taste as good as it looked.

    Have a GREAT day!


    Brandon, FL


  • SSN686SSN686 Posts: 3,114
    Morning fossilfrank:

    Thanks for the kind words! These didn't turn out quite as nice looking, but still tasted good.


    Wasn't trying for "deep dish", but the dough did rise a bit on this one.


    Have a GREAT day!


    Brandon, FL


  • RascalRascal Posts: 3,520
    All these submissions are mouth-watering! Funny thing is, before reading this thread I was out shopping and bought all the goodies to do my very first pizza in the EGG! Talk about ESP!! While I'll be using Publix, prepared dough, I'll top the pie with some home baked sausage & Prago sauce (along with fresh mozzarella). I want to keep the first run simple so I can get a fix on any problems. I bought a perforated, pizza pan at KM and wondered if any here have tried one. It's 15&3/4" in diameter and is supposed to be rustproof & warp-resistant. And while we're on the subject, does anyone else like "white" pizza? I'm looking to prepare one with just white cheeses (mozzarella along with provolone and/or ricotta) and spinach, basil, shrimp, chicken etc., all swinmming in EVOO! Any ideas out there? I tasted one a while back that meade my sox roll up & down! Viva la Pizzas!

    Rasacal 8 - ),,,,,,

    PS... I finally figured out how to change my password. Now I can't remember it! ; - )
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