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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

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Yet another pizza question - with pics

PhiliciousPhilicious Posts: 305
edited September 2012 in EggHead Forum
I finally tried my first pizza on my large.  Bought the dough from Publix - a one pound ball.  Stretched it, applied toppings, put it on egg (plate setter with legs up, grate, fire bricks, feet, pizza stone.  First pizza was on for about 8 minutes and looked good but was still a bit undercooked.  Second went on and was rotated once or twice and stayed on a few minutes more than 8.  Came out crispy and nice.  Third was pretty much like the second.

I guess my question is this:  the ball of dough seems too big for one pizza.  The pizzas were were very thick.  I asked the guy in the bakery department if one ball was for one pizza and he said yes (I know about the "how many slices in a 16" issue).  So, do y'all cut the 16 oz ball of dough into smaller pieces?

First pizza for the kids.

Second pizza with set up.

Born and raised in NOLA. Now live in East TN.


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