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Pizza

hsh750hsh750 Posts: 30
edited February 2012 in EggHead Forum

The wife and I did Walmart Pizzas on the BGE a few weeks back, and they turned out pretty good. So we decided to do pizzas againg today. We decided to got the home made style. I have read several posts about different crusts but have not decided yet which one I want to try. We found the pre-made pizza crusts at Walmart today. Thin crust is what we prefer. They had a twin pack of 12" crusts for less than $4.00. So we tried them with our favorite toppings and this is what is left for lunch tomorrow. I have to say that I am sold on no more take out!

 

 

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Comments

  • ChubbsChubbs Posts: 6,692
    That is some good looking pizza for sure. If you have a stand mixer, you can make your own dough for probably $.25 with standard household pantry items. It makes the pizza that much more enjoyable knowing you made the whole thing from scratch. Pizza on the egg is hard to beat.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GatoGato Posts: 766
    Yep, and a great lunch for tomorrow
    Geaux Tigers!!!
  • GatoGato Posts: 766
    See how much money the egg saves you!!
    Geaux Tigers!!!
  • homemade dough is the way to go. make the sauce yourself and buy good cheese.
  • ChubbsChubbs Posts: 6,692
    I haven't done my own sauce yet. I usually use Paul Newman sockorooni spaghetti sauce and love it so much on pizza I can't switch. Give it a shot sometime.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • hsh750hsh750 Posts: 30
    Thanks guys, I am going to step up to a home made crust next time. Any one have a good sauce mix?
  • diced tomatoes
    tomatoe paste
    garlic
    one hot pepper of your choice
    honey
    black pepper
    kosher salt

    i simmer for a while then hit with the stick blender and make smoooth. cool before you make your pies.

  • hsh750hsh750 Posts: 30
    Thanks, I will give it a try.
  • Did you cook it in the screen pan ??
  • hsh750hsh750 Posts: 30
    No I just used the pan to transport. I used the place setter with legs down. Used the egg feet as a spacer between the place setter and the cooking stone. A little corn meal between the stone and the pizza. Perfect crust just not home made.
  • What's wrong w/ cooking pizzas on the plate setter...legs down?
    Reed- Springhill, Louisiana
  • hsh750hsh750 Posts: 30
    I have not heard anyone doing that but I do not know a reason why it would not work. Unless it would be too hot? Maybe some others will chime in on this.
  • GatoGato Posts: 766
    edited February 2012
    I can't say I've tried it, but I feel the patesetter would be too hot. Even with the stone most people use some means of raising the stone from direct contact with the platesetter. I've had success using patesetter,legs up, grate and stone.
    Geaux Tigers!!!
  • I've been using my plate setter legs down for a couple of years now for pizzas.  My wife bought me a pizza stone for christmas but everyone that has ate my pizzas have loved them.  I cook em at 450 dome temp.  I am not against the pizza stone...but to me my place setter is so well seasoned after 6 years I feel it is the reason the pizzas are so damit boy good.

    It was just a questions cause i've read on here where it seems all are using the plate setter and the pizza stone.

    It does get hot...but i like my crust crispy 

    Reed- Springhill, Louisiana
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