Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

my latest pizza

Hungry CelesteHungry Celeste Posts: 530
edited November -1 in EggHead Forum
Caputo 00 flour crust, 65% hydration, long cold ferment & then frozen for a couple weeks, defrosted at room temp then stretched onto parchment; topped w/tomato puree, mini pepperonis, fresh mozz, parmesan, capers, basil, & red pepper flakes. Cooked at 650 on a stone atop firebricks, atop the plate setter. Delicious, but the bottom could have been a bit more charred & the top less so.


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