Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
PIZZA TODAY ! W/ SECRET TOPPING
Options
SmokinGuitarPlayer
Posts: 698
ok.... continuing on the pizza dough testing .
Pie # 1 was the dough with the EVOO in it. (notice marking with little bits of parsley on the dough) Cheese on bottom .....unfortunately somebody (the sgp) got carried away with the tomatoes completely smothering the cheesy goodness ... secret topping is on 1/2 of the pie.
Pie # 2 - no oil in dough... Cheese on top as is more traditional and everybody liked this one better and yes, the secret topping is on half of it.
Please notice Pie # 1 has more char and browning ... that's due to the oil and confirms what is supposed to happen. Also that doughball was smoother and easier to shape.
The secret topping is disclosed on my regular post on my store's forum but you can guess if you like. I should have had a contest ..anyway ..enjoy ... each day I will be making 2 pies ... showing how the dough ages ...it was way different tasting to day than yesterday ... 4 more doughballs of each type left
FB/SGP
Pie # 1 was the dough with the EVOO in it. (notice marking with little bits of parsley on the dough) Cheese on bottom .....unfortunately somebody (the sgp) got carried away with the tomatoes completely smothering the cheesy goodness ... secret topping is on 1/2 of the pie.
Pie # 2 - no oil in dough... Cheese on top as is more traditional and everybody liked this one better and yes, the secret topping is on half of it.
Please notice Pie # 1 has more char and browning ... that's due to the oil and confirms what is supposed to happen. Also that doughball was smoother and easier to shape.
The secret topping is disclosed on my regular post on my store's forum but you can guess if you like. I should have had a contest ..anyway ..enjoy ... each day I will be making 2 pies ... showing how the dough ages ...it was way different tasting to day than yesterday ... 4 more doughballs of each type left
FB/SGP
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
Comments
-
Thanks Fred!
You're killing me with all those good looking 'zas! :ohmy:aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Artichokes? Nice looking pies SGP.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 -
Thank you but artichokes is not even close. I'll give you a hint ...the secret ingredient starts with a "P" ...but in Italian.
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
Shrooms?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 -
Prosciutto?
-
Panchetta?
-
good try but in Eye-Talian, "shrooms" are "funghi" ....this starts with a "P" (in Italian and also in Spanish).Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
-
How about pepperonata?
-
Well at least that starts with the correct letter but if you look at the pies ..does it really look like prosciutto ? Sorry ... try again ...
hint, it does NOT start with a "P" in "American / English".
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
nope...another good guess .. pancetta (pronounced pan-chetta ... salt cured, un-smoked bacon)) but that's not what it is ... really ..I guess it could look sort of like chopped up pancetta but sorry its not. Frankly, pancetta or prosciutto would have been a lot better
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
hmmm... well it really doesn't look like pepperonata (roasted peppers in oil etc) does it? Good try but not what it is ...also see hint # 2 it starts with an "O" in English
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
SmokinGuitarPlayer wrote:hmmm... well it really doesn't look like pepperonata (roasted peppers in oil etc) does it? Good try but not what it is ...also see hint # 2 it starts with an "O" in English
FB/SGP
That bit over the bubble on the second za kinda did.
I'll drop out now as I just went over to your forum and found the correct answer - never would have come up with that one! -
Sorry Pancetta allready guessed and that's not it... hint # 2 says that in English, it starts with an "O" (oh)
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
OK..thanks for not disclosing ... you are right ..near the bubble could be something but it's the pink bits of stuff on there ..... this is sort of fun... I should have made a contest out of it.
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
I hope it's not those slimy things with big eyes and lots of legs and tentacles! (I hate seafood.) I can't even say the word, but it starts with "o..." and ends with "...pus."
Judy in San Diego...but I do like prawnsJudy in San Diego -
I think u are right Judy!
-
SmokinGuitarPlayer wrote:Thank you but artichokes is not even close. I'll give you a hint ...the secret ingredient starts with a "P" ...but in Italian.
FB/SGP
It starts with P in Spanish too, but your already said that. -
If you mean Octopus, you got it! Polpe in Eye-talian ... so the name of the "dish" should be "Pizze con Pulpe" ... Pizza's with Octopus.
By they way, it wasn't a big hit.
FB/SGPFred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
My goodness man, your pies are always great, i need your help!!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum