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First Photos - Pizza Cook

MileHighMattMileHighMatt Posts: 51
edited 10:41PM in EggHead Forum
Not sure what took so long to post photos!?!? Here are a few from this weekends cook. I also did my first brisket on Saturday. It was 6.1 lbs and turned out much better than I was expecting. Amazing! I just filled her up, tuned it in to 250 and didn't open the top for 11 hours! I used the Dizzy Pig recipe, 1/2 Cow Lick and 1/2 Turbinado sugar. Great!! I only had the before pictures, so I won't post those.

However, here are a few pizzas from Sunday. The first is your standard maragharita. The second is my first attempt at seafood pizza. It has shrimp, a semi-not-so-bad-for-you white sauce, fontina and fresh mozzarella cheese. It has taken quite a few attempts, but I am finally getting used to the pizza thing! I find that thin crusts, high heat, parchment paper, and a light amount of toppings make for a good pie!

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Matt
Denver, CO

Comments

  • cookn bikercookn biker Posts: 13,407
    SHWEET!! You're chugging along nicely! You've braved pizza quick. It took me 3 years.. haha
    Keep up the pics!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Ata boy Matt! Great lookin pies, but you must have drank the margarita too quick for the photo to be shot!! :woohoo: :woohoo: ;)
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Great looking pies you have done there.

    GG
  •  
    Great photos Matt and the pizzas look delicious.

    Gator

     
  • HossHoss Posts: 14,600
    MHM,Great pics,YUMMEE lookin pies!Way to come out swingin! I agree excessive toppins are the downfall of most zas! :)
  • Matt, the pies look great! Really love the crispy looking crust on the first one.
  • KMO_QKMO_Q Posts: 150
    MHM,
    Fantastic...Looks like you used parchment paper instead if corn meal, any issues? Also what type of stone did you use..thanks
  • Matt,
    Thanks for sharing the photos. Great looking pizzas.
    Nice peel too!
  • Parchment paper is key!! I did have an issue once, but what was I going to expect... I only had a pampered chef pizza stone and based on what I have read here, you only use that once!

    So... I just put the pizza directly on the plate setter (I knew better, but didn't have time to get to the store) Worked fine around 500. However, the second attempt at 650 was a different story, after 5 minutes the parchment paper became part of the solid black mass called the bottom of the pizza. Tried one for 3 min, same results. Lets just say that I had to cut the bottom off the two pizzas! It was shortly after that I picked up the BGE stone. Great purchase!

    Matt
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