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Polarizing Pizzas and Pictures (but hopefully not that polarizing)

r270bar270ba Posts: 763
edited October 2012 in EggHead Forum
Just finished 2 pizzas tonight.  I was inspired by some of the recent posts with pies that looked out of this world.  Unfortunately, I did not have the time to make my own dough, so I picked up some Publix dough.  I let the dough come to room temp for about 1.5 hours and then divided in half.  Was going for thin crust and achieved it.

The first pizza was Pepperoni and the second was Prosciutto, Basil, and Pineapple (wife's request).  The toppings on the pepperoni got done a tad before the crust so the crust was a little doughy.  The Prosciutto was cooked perfectly.

Hope you enjoy...we did 


Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
Webber Kettle and Webber Summit Gasser
Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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Comments

  • Hey!  These pizzas look like mine!  I can identify their wonky shape anywhere!  Funny, I don't remember making these...Whoa!  When did I get an XL?

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • r270bar270ba Posts: 763
    Oh and one more thing...+1 for the Superpeel!  I know there have been some discussions about it recently and this was my first use after a epic FAIL a few months ago with parchment paper (didn't know I could leave it on the egg) and cutting boards.  
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • r270bar270ba Posts: 763
    edited October 2012
    Hey!  These pizzas look like mine!  I can identify their wonky shape anywhere!  Funny, I don't remember making these...Whoa!  When did I get an XL?
    :)) If you are ever in SC then by all means stop by and we can make some wonky pizzas together!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • You made the wife happy....most important thing that could happen. Pizza looks great. Have not tried pizza yet but since I just got a pizza stone...gotta give it a try. 

    Alexander City,Al
  • travisstricktravisstrick Posts: 4,582
    Looks pretty good to me. Pizza is one of the most fulfilling cooks for me. 
    Be careful, man! I've got a beverage here.
  • Doc_EggertonDoc_Eggerton Posts: 4,057
    Practice, practice, practice.  I like my toppings a little caramelized.

    I have come to believe the higher in the dome set up really helps.  I do a PS legs up, grid, upside down Woo and stone to elevate as much as possible.
    1.JPG
    3648 x 2736 - 2M
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • r270bar270ba Posts: 763
    Practice, practice, practice.  I like my toppings a little caramelized.

    I have come to believe the higher in the dome set up really helps.  I do a PS legs up, grid, upside down Woo and stone to elevate as much as possible.
    I thought about putting some bricks on the grid to get the stone higher...would that work?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • r270ba said:
    Practice, practice, practice.  I like my toppings a little caramelized.

    I have come to believe the higher in the dome set up really helps.  I do a PS legs up, grid, upside down Woo and stone to elevate as much as possible.
    I thought about putting some bricks on the grid to get the stone higher...would that work?

    now you are officially a pro. absolutely. Or beer cans, or bolts. You got the idea. Rig it up

  • travisstricktravisstrick Posts: 4,582
    r270ba said:
    Practice, practice, practice.  I like my toppings a little caramelized.

    I have come to believe the higher in the dome set up really helps.  I do a PS legs up, grid, upside down Woo and stone to elevate as much as possible.
    I thought about putting some bricks on the grid to get the stone higher...would that work?

    now you are officially a pro. absolutely. Or beer cans, or bolts. You got the idea. Rig it up
    Or balls of tin foil, or your wifes rollers, or cat food cans.......you get the idea
    Be careful, man! I've got a beverage here.
  • jfm0830jfm0830 Posts: 901
    Great looking pizzas!! Your wife's pizza sounds really interesting. I also found the extra room on your XL surprising in a good way. I saw the pizzas in the Kitchen and wondered how it was going to ever fit, but there was plenty of room.

    Like you I too can't roll out a round pizza to save my life. But one of my grilled pizza cookbooks says the free form ameba-shaped pizzas just taste better.

    Jim

  • r270bar270ba Posts: 763
    jfm0830 said:
    Great looking pizzas!! Your wife's pizza sounds really interesting. I also found the extra room on your XL surprising in a good way. I saw the pizzas in the Kitchen and wondered how it was going to ever fit, but there was plenty of room.

    Like you I too can't roll out a round pizza to save my life. But one of my grilled pizza cookbooks says the free form ameba-shaped pizzas just taste better.

    Jim
    I have done a few pizzas on the Egg but never an XL (first time on mine).  They always seem to be too big on the Large but fit perfectly on the XL.  My dad is bald (so am I actually) and has always said that God only made a few perfect heads...the rest he put hair on.  I guess the same can be said about pizza crust...he only made a few perfect and the rest he made round.


    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • r270bar270ba Posts: 763
    jfm0830 said:
    Your wife's pizza sounds really interesting. 
    Jim
    First time we have ever done pineapple on the Prosciutto (I only did half) and it was pretty good.  Kind of a twist on the ham and pineapple Hawaiian pizza.  The Prosciutto and Basil (without pineapple) is a must try Jim.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • Round shmound.  It all looks good to me!  I resisted pizza for a long time and am now a pizza convert.  I do what we like the way we like.  So where can I get a jalapeno, mango, ham pizza topped with fresh basil when it comes out of the oven? At my house!
    My actuary says I'm dead.
  • nolaeggheadnolaegghead Posts: 12,251
    You can't taste the roundness of pizza.  Good job, and I'm happy to see you included the prerequisite beer as part of the cast in your pics. :)
    ______________________________________________
    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 

  • r270bar270ba Posts: 763
    edited October 2012

    You can't taste the roundness of pizza.  Good job, and I'm happy to see you included the prerequisite beer as part of the cast in your pics. :)

    I am glad I didn't include the last pic of the night to show How many actually ended up being drank! :)
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • I agree with Baysidebob: Round Smound.  I make wonky shaped pies, like I said, and they taste good.  Yours look great!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • Very looking good pizza cook.
    Eggin in SW "Keep it Weird" TX
  • r270bar270ba Posts: 763
    Thanks guys!

    One thing I did notice last night was a distinct flavor, what I assume to be smoke, that has been there on both my pizza cooks.  Take a look at the 9th picture.  Any ideas why my egg was smoking so much?  It didn't seem to smoke as much without the DW on but I couldn't control the temp as well either.

    Should all cooks on the Egg have that distinct taste or did I do something wrong?  I was using the BGE Lump.  While the taste was fine, I would prefer for it to not be there.

    Any ideas?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • henapplehenapple Posts: 12,460
    How bearable was the Publix dough?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Solson005Solson005 Posts: 1,875
    Not sure about the smoke, just wanted to say the pizzas look great and the use of the Super Peel. I have tried firebricks under the stone and use that method for my small egg. My newest setup for the large is using the two tier swing rack pizza stone on the lower grid and then put it on the top to finish the top up high in the dome. I bought a pastry mat to help keep the size down when making pies on the small and it makes me try to get my dough round but no luck yet. All the little kids that make their own pies love the different shapes on the "egg pizza" and ask to have it everytime they are over.. 
    image

    Keep up the good work! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • r270bar270ba Posts: 763
    henapple said:
    How bearable was the Publix dough?
    Wasn't the best dough in the world but for needing it in a pinch it was pretty damn good!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • r270bar270ba Posts: 763
    Solson005 said:
    Not sure about the smoke, just wanted to say the pizzas look great and the use of the Super Peel. I have tried firebricks under the stone and use that method for my small egg. My newest setup for the large is using the two tier swing rack pizza stone on the lower grid and then put it on the top to finish the top up high in the dome. I bought a pastry mat to help keep the size down when making pies on the small and it makes me try to get my dough round but no luck yet. All the little kids that make their own pies love the different shapes on the "egg pizza" and ask to have it everytime they are over.. 
    image

    Keep up the good work! 
    Thanks!  Yea I almost think a round pizza doesn't have any character :).  I have one of the dough mats like that (just realized it when you posted the picture).  

    About the kids...I was a little disappointed last night because my 3.5 year old was so excited to make his pizza, until it was time to actually make it, then he wasn't interested.  He usually loves to cook with me but we were a little later last night getting started.  I think he was getting tired.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • r270bar270ba Posts: 763
    I would still love anyone to chime in on the flavor I may have been tasting and how to get rid of it.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • HashmakerHashmaker Posts: 149
    Nice looking pizzas! Mine are never round either. Have you done a clean burn? Sometimes fat may have dripped down into the lump or maybe there's some residue from past cooks stuck to the sides or in the dome. Just my thoughts. I'm curious what the more experienced eggers say about it too.
  • Little StevenLittle Steven Posts: 26,727
    r270ba said:
    Thanks guys!

    One thing I did notice last night was a distinct flavor, what I assume to be smoke, that has been there on both my pizza cooks.  Take a look at the 9th picture.  Any ideas why my egg was smoking so much?  It didn't seem to smoke as much without the DW on but I couldn't control the temp as well either.

    Should all cooks on the Egg have that distinct taste or did I do something wrong?  I was using the BGE Lump.  While the taste was fine, I would prefer for it to not be there.

    Any ideas?
    Was the smoke clear before you started?

    Steve 

    Caledon, ON

     

  • YEMTreyYEMTrey Posts: 1,676
    My guess is that the pizza's were put on before the fire was ready.  Like Little Steven asked above.  The flame in the one pic with the pizza on the egg still looks to be going fairly well.  I'd try giving the fire a bit more time.

    I do want to comment on one other thing.  You have good taste in beer.   I pick up some Sweetwater and Terrapin every time I'm in the area.  Huge craft beer guy here. Cheers!

    XL BGE and Mini Max in Cincinnati, Ohio

  • r270bar270ba Posts: 763

    Hashmaker
     said:
    Nice looking pizzas! Mine are never round either. Have you done a clean burn? Sometimes fat may have dripped down into the lump or maybe there's some residue from past cooks stuck to the sides or in the dome. Just my thoughts. I'm curious what the more experienced eggers say about it too.

    I haven't done a clean burn but I did make sure and 'scrape' out all the ash from the firebox so there was only lump left from the last burn.  
    Was the smoke clear before you started?
    I had just done ribs this weekend and there was drippings on the platesetter.  Smoke probably was not clear.  You think this might be the problem?  What does the clear smoke do for me?
    YEMTrey said:
    My guess is that the pizza's were put on before the fire was ready.  Like Little Steven asked above.  The flame in the one pic with the pizza on the egg still looks to be going fairly well.  I'd try giving the fire a bit more time.

    I did notice that the flames were NOT there during the second cook (pic #8 vs pic #11) and I didn't need to fear for my arm hair while burping during the second cook.  So I should wait until the flames become hot lump?

    YEMTrey said:
    I do want to comment on one other thing.  You have good taste in beer.   I pick up some Sweetwater and Terrapin every time I'm in the area.  Huge craft beer guy here. Cheers!

    And you my friend are the winner!  You don't really win anything other than some beer cred unfortunately but I am super stoked someone commented on the beer selection!  I was hoping for that.  

    Where do you live?  I am fortunate to have Sweetwater very close so I can pick it up pretty much anywhere.  While not my favorite IPA, it is definitely my go to IPA.  Easily available, great taste, and relatively inexpensive (as far as craft beer is concerned).  

    Just had a growler / bar open up about 5 mins away...been pretty dangerous around the house as to what comes home!  Budget is taking a hit because of it too.
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

  • HashmakerHashmaker Posts: 149
    Sweetwater is a good beer. I travel to Munich Germany on business trips and have been spoiled by the beer. When it comes out of that cold wooden barrel, it's like heaven in a glass!

    I'm glad to see the responses on the pizzas. I've learned here about clear smoke and always make sure it smells good before adding food. I'm also kind of OCDish about cleaning my egg. I take out the fire box and shop vac out the ashes probably more than I should but it's not that hard.
  • YEMTreyYEMTrey Posts: 1,676
    r270ba said:
    YEMTrey said:
    I do want to comment on one other thing.  You have good taste in beer.   I pick up some Sweetwater and Terrapin every time I'm in the area.  Huge craft beer guy here. Cheers!

    And you my friend are the winner!  You don't really win anything other than some beer cred unfortunately but I am super stoked someone commented on the beer selection!  I was hoping for that.  

    Where do you live?  I am fortunate to have Sweetwater very close so I can pick it up pretty much anywhere.  While not my favorite IPA, it is definitely my go to IPA.  Easily available, great taste, and relatively inexpensive (as far as craft beer is concerned).  

    Just had a growler / bar open up about 5 mins away...been pretty dangerous around the house as to what comes home!  Budget is taking a hit because of it too.
    I'm in Cincinnati.  Have a basement full of beer.  Have a pretty good selection that comes in to Ohio and Kentucky.  Lately I've been drinking a ton of Ballast Point Sculpin IPA.  Just started getting it in sixers here.
    Get to the Chicago area fairly often.  Hit Michigan for a beer gauntlet run every now and again. I'm already as obsessed with my Egg as I am with my beer.  But I'll be eating and drinking very well!
    Cheers!
    XL BGE and Mini Max in Cincinnati, Ohio

  • r270bar270ba Posts: 763
    Hooray for Beer and Eggs!
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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