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Pizza night

500500 Posts: 2,536
edited 5:47AM in EggHead Forum
Ingredients

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The Mrs. says I take pictures all the time of food, and I never take pictures of her. So I tried to take one of her and this is what I got.

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Pizza 1; crust too soft.

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Pizza 2, the white pizza; crust a little too burnt, but still good.


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Pizza 3; crust way too burnt.

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Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

Comments

  • Have you ever had much luck using the Pillsbury pizza crust on the egg? I've never tried.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • ShedFarmShedFarm Posts: 499
    Hey, 500 ... I live in Powhatan, and work in Midlothian (Charter Colony/Genito area). I just bought a case of Sam's club pizza dough balls to play with, but my eggs aren't ready yet.

    If you want to give the Sam's club dough a try, let me know, and I can give you a dough ball or two.
    BJ (Powhatan, VA)
  • http://allrecipes.com/Recipe/Pizza-Dough-II/Detail.aspx

    This is the only pizza crust I've tried homemade... it's by far the best tasting pizza crust I've ever had! Not too thick, and not too thin...
    And simple!
  • 500500 Posts: 2,536
    Scottborasjr wrote:
    Have you ever had much luck using the Pillsbury pizza crust on the egg? I've never tried.

    I've found that the Pillsbury crust is best as a thin pizza with minimal toppings. When it's loaded the crust doesn't crisp up, so light on the sauce. We like a white pizza best with this crust; EVOO, lots of garlic, feta and mozz. cheese, dried herbs, sundried tomatoes, banana peppers, kalamata olives.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • 500500 Posts: 2,536
    Thanks for the link. Haven't ventured into homemade dough yet. Will likely try Shed Farm's Sam's dough if I can hook up with her.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • This has become my newest interest on the egg. It's has been fun experimenting with different types and toppings for egg pizzas. I would imagine another round is on tap for us this weekend.
  • LobichoLobicho Posts: 557
    pitza pitza
    me want some
    greeeat cook
  • 500500 Posts: 2,536
    Yea I'm getting better at pizza. For me the ideal temp is 575 with indirect plate setter, legs down, BGE feet under pizza stone. Takes 6 to 10 minutes per pies. Keep an eye on them, (like I didn't do).

    ...And leftover Egged smoked italian sausage makes a great topping!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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