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Yet another Mighty_Quinn Pizza thread...

Mighty_QuinnMighty_Quinn Posts: 1,878
edited March 2012 in EggHead Forum
here is tonight's go at it...homemade crust with just yeast (sourdough starter, no commercial yeast), bread flour, water, and salt.  1st is sausage, olives, fresh mozz......2nd is sausage, olives, mushrooms, pine nuts, fresh mozz and then half artichoke, half caramelized onions.  they were done at 800* and took less than 4 minutes to of my better pizza nights!


  • MickeyMickey Posts: 18,610
    That was just good enough to call me over :)]
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Texas might be a little far bout I send you some delivery?
  • Village IdiotVillage Idiot Posts: 6,953
    That looks so good, I wrote a song and put it on a video for you.


    Dripping Springs, Texas.
    Just west of Austintatious

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Nice one VI  \m/
  • NightwingXPNightwingXP Posts: 436
    MQ those pizzas look simply amazing! Think I need to fire more up on my end and do some more of them!!

    Only 3 things in life matter. Family, Steelers and my BGE!!
  • BakemanBakeman Posts: 113
    Pizzas look great, trying mine for first time tomorrow.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    edited March 2012
    Thanks guys...pizzas might be my favorite thing to cook on the Egg...probably my standby cook if I were posting in that thread! Best advice I can give for your first one Bakeman would be whatever temp you go with, heat up the stone for a while so it is good and hot. I let mine heat up as the egg comes up to temp and then hold that for 20 or 30 minutes to get the stone hot. Good luck! Post results...
  • BakemanBakeman Posts: 113
    I will MQ looking forward to the challenge
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Bakeman- The preheating the stone advice I gave above goes for indirect setup. Some cook with just a single stone direct, but raised up in the dome (I haven't tried this way yet, but want to). If you do that, I'm not so sure how long to preheat the stone...I would think that eventually, the radiant heat from the lump would make the stone too hot and burn your crust. Maybe someone who cooks pizza that way can advise...
  • BakemanBakeman Posts: 113
    I plan on doing plate setter legs down then a raised pizza stone on top of plate setter does that sound about right.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    People seem split on legs up or down on plate setter...your setup will work. I don't have one...i use the adjustable rig with a 16" stone on top of it, a little over 2" above the felt and a 13" stone either down in the spider or on the bottom level of AR.
  • BakemanBakeman Posts: 113
    Ok MQ thanks for the info, will post Pictures of cook.
  • BOWHUNRBOWHUNR Posts: 1,482
    I'd call that a grand slam home run MQ.  Looks great!  We need to start doing some pizzas again.


    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • Randy1Randy1 Posts: 378

    Those look really good! Reminds me that my dough will be ready for pizza tonight.

    Maumelle, Arkansas
  • ShawnShawn Posts: 356
    Pizza looks good!
    Cheers! Shawn My Blog: My Dads Custom Handles Blog
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