Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Memorial Day Enjoyment!!!

Peter CreaseyPeter Creasey Posts: 248
edited November -1 in EggHead Forum
Memorial Day pizza -- 4 homemade pizzas cooked on the BGE...

5780969831_db8c4c1aea_z.jpg

Served with Murphy-Goode Sonoma County Liar's Dice Zin '07, my favorite pizza wine.

Comments

  • SmokeyPittSmokeyPitt Posts: 4,483
    Wow! What a great looking plate. Those are some fine looking pies.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • LobichoLobicho Posts: 557
    Great loooking pizzas...
    Great Job...
    Would you mind sharing with us the recipes of these pizzas?
  • crunkcrunk Posts: 93
    Those look amazing!! Could you share your cook temp and setup?
  • Peter CreaseyPeter Creasey Posts: 248
    crunk wrote:
    Could you share your cook temp and setup?

    C, Here goes...

    1) Lots of charwood with mesquite for flavor;
    2) Large BGE with inverted (legs up) plate setter;
    3) 14" pizza stone on main grid;
    4) 15" pizza stone on grid extender;
    5) pizza stones in from the start;
    6) bring BGE to stabilized 550;
    7) hold at 550 for 15 minutes to ensure pizza stones are hot;
    8) insert 2 pizzas with parchment paper to be left in;
    9) check after ~7 minutes, ended up cooking for 10 minutes then removing first 2 pizzas;
    10) bring BGE back to 550 and repeat process with remaining 2 pizzas.

    I'm still undecided about using the parchment paper during the cooking process but lean toward continuing to do so.

    The pizzas were every bit as wonderful as they look.
  • Peter CreaseyPeter Creasey Posts: 248
    Lobicho wrote:
    Would you mind sharing with us the recipes of these pizzas?

    L, The toppings are whatever you prefer, preferably with lots of cheese (mozzarella perhaps preferred).

    Here is the recipe for the pizza dough...
    Food Processor Pizza Dough

    From Cuisinarts.

    So easy. So fast. So much better than store-bought pizza crust. Use the dough for calzone, too.

    1 package active dry yeast

    1 teaspoon granulated sugar

    1/2 cup plus 2 tablespoons warm water (105-115 degrees)

    1 1/2 cups plus 2 tablespoons all-purpose flour

    3/4 teaspoon salt

    2 teaspoons oil, plus more for oiling pan

    1 1/2 tablespoons cornmeal

    In a small bowl, stir yeast and sugar into warm water; let stand 10 minutes. Insert metal blade in food processor bowl; add flour and salt. Turn machine on. While it is running, pour in the yeast mixture and process 45 seconds, until dough pulls away from the sides of the bowl. Add 2 teaspoons oil; process 60 seconds longer.

    If dough sticks to sides of bowl, add more flour, 1 tablespoon at a time, processing 10 seconds after each addition, until dough leaves sides of bowl but remains soft.

    On a floured surface, roll dough into a circle, rotating and turning the dough often and using enough flour so it doesn't stick. If the dough resists rolling, let it rest for a few minutes and try again. Roll the dough into a 15-inch circle for a 14-inch pizza pan.

    Oil pan lightly; sprinkle with cornmeal. Fold rolled dough in half loosely and then in half again. Position the point at the center of the pan and gently unfold. Press into place from the center outward, turn under the 1-inch overhang and shape it into a rim.

    Follow the pizza filling and cooking instructions.
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