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Pizza Night (pics)
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Mighty_Quinn
Posts: 1,878
Comments
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Looks great. Nice pizza.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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You have every right to the the proud PaPa you are! - Good looking pie.Maybe its a Canuck thing, why not shredded cheese, or do you prefer not to cover the whole pie?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Bravo! That is a beautiful pie
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Thanks guys....yeah, skiddymarker, I just prefer a light hand with cheese. Can't beat fresh mozzarella and there's too much moisture in it to shred. I like to slice thinly and set in between a couple paper towels for a while to pull some of the moisture from it. I seems to work as I don't get watery pies.
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Pine nuts... great idea! Nice cook, thanks!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Wow! Drool !!!
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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I am one week into cooking on the egg and have done pizza twice. Last night I had people over and cooked 6 pizzas including two large ones. Used crust from the bread maker which was very good. Cooked on platesetter with pizza stone at 550-600. Turned out great, but will try slightly lower temp next time. I used a SuperPeel which works great. Well worth it if you bake a lot of pizza.
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I prefer the mozzarella sliced over grated...want every bite to be a little different. Good job!
______________________________________________I love lamp.. -
I wish my pizza came out cooked so perfectly, that looks awesome!
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Thanks....the secrets to perfect pies are light hand with toppings, whatever temp you're cooking at make sure to hold that temp for a good 30-45 minutes before cooking to allow the ceramics to heat all the way, and to cook as high in the dome as possible.
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Mighty_Quinn said: Thanks....the secrets to perfect pies are light hand with toppings...
"...light hand with toppings"... that is my biggest problem (with pizza anyway). I've learned that shopping for topping ingredients on an empty stomach is a bad idea.Sausage! Pepperoni! Pancetta! Olives! Onions! Mushrooms! Four kinds of Cheese!You get the idea.I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
With pizza, as with prose, sometimes, oftentimes, less is paradoxically more.
______________________________________________I love lamp.. -
NecessaryIndulg said:Mighty_Quinn said:Thanks....the secrets to perfect pies are light hand with toppings..."...light hand with toppings"... that is my biggest problem (with pizza anyway). I've learned that shopping for topping ingredients on an empty stomach is a bad idea.Sausage! Pepperoni! Pancetta! Olives! Onions! Mushrooms! Four kinds of Cheese!You get the idea.
That's fine, just add a little of each!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Mighty_Quinn said:Thanks....the secrets to perfect pies are light hand with toppings, whatever temp you're cooking at make sure to hold that temp for a good 30-45 minutes before cooking to allow the ceramics to heat all the way, and to cook as high in the dome as possible.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Pic did not attach.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
That's the idea Doc!
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I've been following Doc's ingenious setup. Turn the woo upside down and put the stone on for a perfectly elevated grid.Good going Doc.
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I am asking LOTS of dumb questions tonight as I get ready to put my first egg together this weekend, but what is the "WOO" and where can I get one. Definitely seems like I need something to raise the grid.
Thanks!
Large BGECamp Chef 4 burner GriddleNear Cleveland, Ohio -
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Duganboy said:I've been following Doc's ingenious setup. Turn the woo upside down and put the stone on for a perfectly elevated grid.Good going Doc.
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HDmstng said:Duganboy said:I've been following Doc's ingenious setup. Turn the woo upside down and put the stone on for a perfectly elevated grid.Good going Doc.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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