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First Pizza

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Austex_Egger
Austex_Egger Posts: 153
edited November -1 in EggHead Forum
Have been itching to cook some pizza in my new egg. Decided to take the easy route and go with pre-made dough and sauce. Picked up some Mama Mary's extra thin crusts and "gourmet" sauce at HEB. For toppings I used:
-Yellow, red and orange bell peppers
-Vidalia onion
-Slice black olives
-Left over chicken and flank steak, marinated and grilled last week for fajitas (one beef and ond chicken pizza).
For spices I used a little Oregano, Basil and Fennel.

First pic just to show my Eggs new home.
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Loaded up with Lump. It will be nice when the Egg is a bit more seasoned.
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First time for the pizza stone and plate setter. decided to use the Eggs feet under the stone. Will experiment going forward, based on reading, not sure if this makes a difference.
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Decided on 550 and see what happens.
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Ready to go in.
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Lookin' good!
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First one out.
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Second... Done
101_1789.jpg

Both came out very well! BGE makes things easy! Will be experimenting a lot with pizza, but for the first time, these were great!
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Comments

  • Eggscaper
    Eggscaper Posts: 213
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    Man - that looks good.

    Doug
    Dallas, GA
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  • cookn biker
    cookn biker Posts: 13,407
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    You aced it!
    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
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  • egret
    egret Posts: 4,170
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    Those look great! Your setup was right-on. You need those feet, else the bottom may burn before the top gets done. Another setup that works equally well is plate setter (legs up), grid on plate setter and pizza stone on grid! Those are pretty impressive results considering the "newness" of the egg!
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  • BananaChipz
    BananaChipz Posts: 207
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    i'm so hungry looking at that
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  • BananaChipz
    BananaChipz Posts: 207
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    i'm so hungry looking at that
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  • BananaChipz
    BananaChipz Posts: 207
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    i found it works ok without the feet as well. not sure what i am doing different
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  • riverdawg
    riverdawg Posts: 6
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    Looks awesome!! How long did you have the pies in for??
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  • riverdawg
    riverdawg Posts: 6
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    Looks awesome!! How long did you have the pies in for??
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  • egret
    egret Posts: 4,170
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    You can usually get away with that if you're only doing one pizza. The pizza stone takes a little longer to reach a stable temp. than the plate setter, so the length of time before putting the pizza in after the dome temp. gets to 500 or 550 is a factor.
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  • ranger ray
    ranger ray Posts: 812
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    wow!......... looks great!.... thanks rr
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  • XLentEGG
    XLentEGG Posts: 436
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    What kind of crust is that?
    More meat please !! :-)
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  • Austex_Egger
    Austex_Egger Posts: 153
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    I cooked them for about 15 minutes. I checked them at 10 minutes first. I was trying to get the cheese to bubble, but it didn't quite get there. I think any longer the crust would have burnt.

    The crust was remarkably good considering they were pre-made things, hanging on the rack at the grocery store, Mama Mary's was the brand, might try the extra crisp variety, but these came out well.

    Next time I'll spread out the cheese so it is almost to the edge. I thought that it would run a bit as it melted, but it stayed in place. I used a whole 8oz bag of cheese on each 12" pizza.
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Great looking pizza. Scoot over to the food network Alex G has a really good pizza dough recipe.
    Large, small and mini now Egging in Rowlett Tx
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  • brisket30
    brisket30 Posts: 122
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    Those pizza's look amazing, after the first time I cooked pizza I said, never again will I order a delivery.

    I have however cooked papa murphy's take n bake on the egg, like normal everythings better on the egg.
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  • Botch
    Botch Posts: 15,471
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    Austex_Egger wrote:
    I used a whole 8oz bag of cheese on each 12" pizza.
    I was wondering how much cheese you put on, that's a pile but melted, it looks delicious!

    Also a GREAT idea with the 3 feet, I was ready to toss mine but that's a clever idea.
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • tacodawg
    tacodawg Posts: 335
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    Those look great. That is my next cook a pizza. I talked to the place I normally get my pizza from and he will sell me his medium pizza dough ball for a medium for $3. Once I get the cooking down I will work on the dough part. Good job
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  • Mickey
    Mickey Posts: 19,674
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    Just invite all of over for the next one :woohoo:
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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