Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Too Much Pizza

Made pies for 7 today, a much bigger pizza cook than I've ever done.  Cooked on the XL and the MBGE.  Next time there will be a stone for the LBGE too.

Actually turned out OK, but, to paraphrase Larry the Cable Guy, I was as busy as a one-legged guy at a  ping-pong tournament.

All were done with a raised stone, at 400 with Publix dough, and were basic garlic, tomato, pepper, onion, and pepperoni pies.  Last two also had parmesan, which was really good and is now on the recipe list.  Oh, a couple had mushrooms.  Kind of hard to cater to everyone.

Pics are a bit frantic, as was I.  Overall, cooked 4 pounds of dough into one large and 6 small pies.

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

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