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First Pizza

reccitronreccitron Posts: 176
edited 9:59PM in EggHead Forum
I’ve cooked a bunch of different things on my large egg since I bought it last December. I finally tried a pizza. The dough and sauce were both homemade. I didn’t get fancy with the toppings since I was trying to master the dough, sauce and egg first. Everything came out great. Here are pictures of the first 2.

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Comments

  • Veeeeerrrrry nice pie. Drool on eggers. Smiles to you.
  • Looks delicious! How did you cook --what temp and set up? I have found after much trial and error that simple is best....
  • fishlessmanfishlessman Posts: 21,524
    looks perfect to me, i like the little cups of greese in the ronis B)
  • I used the adjustable rig. I cooked the pizza on a pizza stone on the top cross bars. I also had another pizza stone for indirect on the cross bars right below. I cooked between 500 and 550.
  • fishlessman wrote:
    looks perfect to me, i like the little cups of greese in the ronis B)

    I like a little grease but the pepperoni created a little too much for me. Next time I'll cut back on the amount of pepperoni and add other toppings.
  • reccitron wrote:
    I used the adjustable rig. I cooked the pizza on a pizza stone on the top cross bars. I also had another pizza stone for indirect on the cross bars right below. I cooked between 500 and 550.

    I also used parchment paper to get the pizza on the stone.
  • fishlessmanfishlessman Posts: 21,524
    ive heard that if you nuke it first on papertowels it will be less greasy, but i like it full of grease with slightly burnt crunchy edges. :laugh:
  • egger66egger66 Posts: 385
    Thats a great looking pizza! What kind of cheese did you use?
  • It was roughly 2/3 mozzarella and 1/3 Vermont white cheddar. Both were grated right before shaping the dough.
  • egger66egger66 Posts: 385
    I've never tried the white cheddar...may give it a try this weekend.
  • I got the idea from Bev Collins. She has a pizza making dvd that someone here on the forums mentioned a few months ago.
  • The white cheddar was ok. I'll probably try different combinations next time.
  • I pretty much stick with Fontina cheese now. It's mellow and creamy, and imported is best. A smoked cheese is also great on pizza.

    I had a goat cheese, wild mushroom, garlic, and spinach pizza at a local pizzeria this week--it's a winner!

    Judy
    San Diego
    Judy in San Diego
  • Great looking pizzas! Looks like you've got it mastered. Were you happy with the dough and sauce?
  • Yeah, the dough and sauce came out real good. My girlfriend and her brother kept talking about how good it was.
  • crghc98crghc98 Posts: 1,006
    Nuke the ronis a little before putting on the pizza...dry with towel...

    they get a little crispier that way too, which I like.
  • i keep forgetting to suggest that when you use pepperoni, you can blot the grease off the top with a paper towel after grilling. Dries it right up.

    Judy
    San Diego
    Judy in San Diego
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