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Last Nights Dinner - Pizza

WhackMaster719WhackMaster719 Posts: 307
edited 6:18AM in EggHead Forum
So last night was our first try at pizza on the egg! Like I said before, I ended up buying pre-made dough at the store, pizza sauce, cheese (mix of mozzarella, and provolone), and some pepperoni. Since I am a real carnivore I cooked up some meatballs from the freezer and cut them up into chunks as well. The wife and kid had fun building the pizzas in the kitchen while I worked on getting the egg up to the 550-600 range. Once there, pizza's went on for about 10-15 min till the bottoms were crunch and the tops were nice and melty (I know, my own word). The quote of the night out of my wife was, "These taste like restaurant quality"! God I love this egg. The only thing we need to work on is rolling out the dough. That stuff is really sticky and a PitA! Enjoy the pics:

Two of the pies, just cheese and my meatball and pepperoni:
2010-04-30181704.jpg

Cheese fresh off:
2010-04-30182609.jpg
Was cranking the out:
2010-04-30183417.jpg

Daddies Meat Monster on the egg:
2010-04-30183907.jpg

Meat Monster Fresh Off:
2010-04-30184326.jpg


We even ended up calling the single guy who lives a couple houses down over to help us polish it all off. This might have to become a Friday night tradition in our house.

Comments

  • BacchusBacchus Posts: 6,019
    Good Job Tally!
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Nice pies.
    Mike
  • HossHoss Posts: 14,600
    Dem's some YUMMEE lookin pies Boss!
  • maXimmaXim Posts: 468
    Whacky,

    does are some mighty fine looking pies you got there!
  • reelgemreelgem Posts: 4,256
    Nice job Whacky!! That's what I was talking about with the pizza dough. I use Boboli thin crust or just a tortilla. EZ peezy if you like thin crust. :)
  • FireWizFireWiz Posts: 2
    Just had to encourage you in the making of pizza. We have discovered a couple pointers to share. We start with room temp dough. We cut 1 lump in 1/2 to make 2 thiner crusted pizza's. I have discovered you need a lot of flour on roller, dough and paper. Don't worry about a perfect shape....the finished product is what counts....but you already know that!
  • Thanks FireWhiz, my wife was thinking maybe we should also get a pizza roller. I'm sure we will have lots of practice in the future.
  • Thanks everyone. The info I have gotten off of this forum thus far has been invaluable! You guys have made owning an egg a very enjoyable experience so far. My wife is amazed I haven't screwed up a meal on it yet.
  • op2kop2k Posts: 62
    I think the best lesson I learned was to leave the dough out at room temp for an hour before beginning, and plenty of flour. My first attempts at pizza looked like triangles....not very pizza-like. The next time around though...perfect circles :)
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