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Bread & Pizza

Weekend WarriorWeekend Warrior Posts: 1,702
edited 4:29AM in EggHead Forum
Making bread and pizza have been the two most challenging cooks for me to get right consistently. My most recent French bread(Sunday)and pizza(last night) were both pretty good. Thanks to Mainegg ;) for helping me work out some kinks in the bread recipe.


And finished

Bacon/Chicken/Ranch Pizza(a local favorite)

I was really excited about this pizza. It's my son's favorite from the local pizza chain and he said it was pretty close to the real McCoy. :)

Thanks for looking.



  • Those look fantastic! That pizza sounds really good. I'm going to have to try that combo for sure. Thanks for sharing!
  • vidalia1vidalia1 Posts: 7,092
    Great looking cooks Mark...I am going to get back into bread making soon. You got skills... :)
  • FidelFidel Posts: 10,172
    Nice looking pie Mark. You might share the particulars of those ingredients in case someone (like me) would want to try to recreate that pizza.
  • Double BogeyDouble Bogey Posts: 631
    Wow Mark they look great! Getting a favorable comment from your son is certainly an indication of a near perfect cook.
    Aiken, SC. and
    Fancy Gap, Va.
  • HungryManHungryMan Posts: 3,470
    Looks real good to me.
  • Wise OneWise One Posts: 2,645
    Gee, if you call that "pretty good", the rest of us are in real trouble when you get them "really good". I just hear my wife now, "Why can you get the same results that Weekend Warrior got? Even his 'pretty good' ones looked better than yours."
  • Weekend WarriorWeekend Warrior Posts: 1,702
    No problem Rod. I deboned, skinned, and cubed chicken thighs and sauteed with diced bacon. The chicken was seasoned with some McCormick cajun seasoning, but lots of things would work. This was cooked to "almost done" if you know what I mean. I seasoned the raw crust with a very light coating of EVOO, salt and pepper. Next the pie is coated with a light layer of ranch dressing(not too heavy) and then add the chicken cubes and bacon. Top with your favorite cheese. I used straight shredded mozzarella, but mozz with some yellow or white cheddar would be nice with it too. Don't go out of your way to eliminate the fat rendered from cooking the chicken and bacon together. Plenty made it's way onto the pizza and it added lots of flavor. I actually spooned the bacon/chicken mixture and then spread on the pie. Let me know if anything else.

  • Capt FrankCapt Frank Posts: 2,578
    I'm Impresses! :ohmy: Very nice, very nice indeed!

    Capt Frank
    Homosassa, FL
  • Weekend WarriorWeekend Warrior Posts: 1,702
    That means a lot coming from you Bill. Thank you.
  • BoatmanBoatman Posts: 854
    Well I say you nailed both of them! Good looking cooks B)
  • WoodyWoody Posts: 106
    Can you share the recipe for the bread and the secrets or a link to the discussion?
    Woody in Northville, MI
    Large BGE with AR R & B Oval Combo w/Extender and Sliding D Grid, Kick Ash Basket, Smokeware Cap, Wok, Grill Grates and Kettle Q
  • beautiful bread...
    pizza looks good too, but bread is the one thing i haven't cooked yet in the BGE that everyone here seems to have done. guess we need to get on it
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Woody, it's a standard French bread recipe you might find in any cookbook, but I had to trim down the quantity of yeast by 1/2 tsp and the sugar by 1/4 tsp to make it work in the egg. I let my bread maker do all the work with the dough cycle. After that, it's like finishing a French loaf started from scratch. Baked at 375 for 40 to 45 minutes or until golden brown.
  • BacchusBacchus Posts: 6,019
    Fabulous looking loaf there Mark. I have never even attempted bread.
  • MaineggMainegg Posts: 7,787
    OK now that you have worked out the kinks you can send me the recipe ;) LOL the bread looks awesome Mark and I love any kind of Pizza! so do YOU share recipes???
  • Big George's BBQBig George's BBQ Posts: 1,152
    That looks awesome
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Oh for the love of God :blink: ........ The recipes will be in my forthcoming cookbook "Secrets of a Backyard King" er Cook." :whistle: Available in stores soon....... :laugh:

    I will give out tips via email, well, maybe I will.... :unsure:

    Thanks for your help with the bread. ;)
  • BacchusBacchus Posts: 6,019
    We heard that you were given the name "Bread King" at Waldorf.
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Better yet, how about the B&B King? (Bacon and Bread) :woohoo: A two-fer. :P
  • eenie meenieeenie meenie Posts: 4,393
    Mark, you nailed that French Bread. The crust looks perfect and the loaf has a nice shape. I would have liked a pic of a slice to see the crumb. Very nice pizza as well. :)
  • BacchusBacchus Posts: 6,019
    No matter the case, I'm sure you will be too busy to answer ALL the emails with folks asking for help.
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Thanks Rebecca. :) I'll try and remember to get a shot of the inside the next time. ;)
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Fantastic looking bread and pies Mark.

    I don't think "any french bread recipe" will even get me close to what I am seeing. So...

    How much is it going to cost me to get the book/recipes?

  • HungryManHungryMan Posts: 3,470
    All I ever get is voice mail.
  • CrimsongatorCrimsongator Posts: 5,795
    That looks great Mark.
  • Pork Butt MikePork Butt Mike Posts: 2,584
    Mark nice looking cooks there buddy. That loaf of bread looks awesome. Like to get that recipe from you on that one. Good Eats. ;)
  • RipnemRipnem Posts: 5,511

    Looks like you worked out the kinks. ;)

    I need to start dabbling in breads.
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