Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pizza Night (pics)

Mighty_QuinnMighty_Quinn Posts: 1,878
edited August 2012 in EggHead Forum
Store bought whole wheat dough with fresh mozz, ham, Gorgonzola, and pine nuts. Cooked on top of adjustable rig at 550 for about 8 minutes. Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
·

Comments

  • TjcoleyTjcoley Posts: 3,422
    Looks great. Nice pizza.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • SkiddymarkerSkiddymarker Posts: 7,151
    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. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • Bravo! That is a beautiful pie
    ·
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    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.
    ·
  • 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 find me on Facebook & Instagram, too! 
    ·
  • AviatorAviator Posts: 1,527
    Wow! Drool !!!

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

    ·
  • 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.
    ·
  • nolaeggheadnolaegghead Posts: 14,962
    I prefer the mozzarella sliced over grated...want every bite to be a little different.  Good job!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • victimvictim Posts: 23
    I wish my pizza came out cooked so perfectly, that looks awesome!
    ·
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    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.
    ·
  • NecessaryIndulgNecessaryIndulg Posts: 1,138
    edited August 2012
    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 find me on Facebook & Instagram, too! 
    ·
  • nolaeggheadnolaegghead Posts: 14,962
    With pizza, as with prose, sometimes, oftentimes, less is paradoxically more.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • paqmanpaqman Posts: 1,678
    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
    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,453
    edited August 2012
    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.
    My current pizza rig.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,453
    Pic did not attach.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    That's the idea Doc!
    ·
  • DuganboyDuganboy Posts: 1,118
    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.

    ·
  • 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!
    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,453
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
  • HDmstngHDmstng Posts: 163
    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.

    Is that with the platesetter in?  And is that the Woo or PSWoo (2 or 3)?  Would a 16" stone work as well with that setup?  I've been considering the PSWoo2 and spider since I have the platesetter already.  Pizza is the next thing I'd like to make and if this works that would be icing on the cake .  
    ·
  • Doc_EggertonDoc_Eggerton Posts: 4,453
    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.

    Is that with the platesetter in?  And is that the Woo or PSWoo (2 or 3)?  Would a 16" stone work as well with that setup?  I've been considering the PSWoo2 and spider since I have the platesetter already.  Pizza is the next thing I'd like to make and if this works that would be icing on the cake .  
    That is PS legs up, grid, Woo (upside down), and stone.  This is for an XL, stone sizes will change depending on which BGE you have.


    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

    ·
Sign In or Register to comment.