First Pizza results

redneck6497

So today was our annual "Fig Fest" where we hang out with another couple every year and make fig recipes. I thought it would also be a good time to make the first pizzas on the egg.

I have to i had help on a previous thread I started yesterday...lots of good info.

The pizzas did NOT look pretty (Not really sure what I did wrong there), but WOW did they taste good! The crust was thin and really crispy (but not burnt crispy)

I heated up the BGE stone at about 600 degrees for 45 minutes ... the only downside to that hot for that long is I burned a good bit of the charcoal I put in. So, my first pizza cooked at 600 for 7 minutes. The next pizza cooked at 550 for 10 min, and the 3rd pizza was at about 500 for 11 min. The charcoal really started to die on the last pizza (that was with the firebox about 1/2 full, and running at 600 for like 1hr. and 30 min or so. I used BGE charcoal.

the 3 pizzas made were
1) Margherita
2) Fig, Chevre, Balsamic Vinegar and Fig preserve
3) Fig Barbecue sauce, Prosciutto, figs, and mozarella

Achate

DROOLING over here! We love figs! And that looks fantastic.

redneck6497

Thanks! The pizza's really did taste AMAZING. Peter Rhinehart's book was spot on!

Also on the menu was
Figs stuffed with Chevre and Prosciutto
Crepes with Figs and Prosciutto
Fig and fennel salad (amazing)
3 racks of ribs with homemade fig barbecue sauce

pattikake

Looking good, great job.


Patti
Wichita, KS

Spineguy

Which dough recipe did you use from Peter's book? Pizzas look great!

Hawg Fan

Looks are nice, but the taste is most important. Great job!

redneck6497

Thanks. I used the Napoletana recipe on Pg. 107.

Spineguy

Thanks for your reply. I have used his grilled pizza recipe before, but not on my Egg. I want to make a high temp pizza now that I have a BGE, but have not determined which dough to try, til now.