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cazzy's 1st Pizza Night!

cazzycazzy Posts: 7,137
edited December 2012 in EggHead Forum
Since I now have a stand mixer, we finally had Pizza Night at cazzy's house.  Overall, I would call it a success!!   :)  As with any cook though, I learned a lot and look forward to my next pizza cook. 

Sauce - Cento Crushed Tomatos + a lil basil, garlic and oregano
Cheese - Packaged mozzarella (used on Hawaiian) & Galbani Mozzarella Fresca 
Meat toppings - Boar's Head Canadian Bacon and Pepperoni

Lesson's learned 
  • More cheese
  • Less sauce
  • Stick with fresh mozzarella 
  • Find the perfect pepperoni
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The best tasting pie "to me" by far.  Of course, toppings are always a personal preference.  

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Just a hack that makes some $hitty BBQ...
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Comments

  • nolaeggheadnolaegghead Posts: 12,807
    They look great, you nailed the crust.  Say goodbye to any atkins diet you might have been on.... ;)
    ______________________________________________
    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 

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  • nice Caz. great looking pies



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  • I agree...nice work. Crust looks like you've done it before!
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  • cazzycazzy Posts: 7,137
    edited December 2012

    I agree...nice work. Crust looks like you've done it before!

    I worked at cici's pizza for 4 years when I was kid so that helped a lil bit. I wouldn't call that real pizza but I've made over a thousand pies in my life time and used to prep dough too.

    Lemme see, I think the dough recipe was something like this:

    2 oz yeast
    4 oz salt
    6 oz sugar
    16 oz olive oil
    5 lbs 85 degree water

    Add water to ingredients then mix with a whisk. Next add 55 lbs flour.

    Just in case y'all have a Hobart and need to make a lot of dough. Lmao


    Just a hack that makes some $hitty BBQ...
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  • Looks awesome
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
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  • Looks good to me!
    LBGE
    Go Dawgs! - Marietta, GA
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  • Awesome. When you start doing delivery let me know =D>
    Eggin in SW "Keep it Weird" TX
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  • Way to go, Caz !!!  I'm thinking you need to do a repeat in Salado. 
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • cazzycazzy Posts: 7,137

    Awesome. When you start doing delivery let me know =D>

    Lol, we're a long way from that! It was fun though and I have 6 more dough balls in the fridge for tomorrow. Good times!

    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,137

    Way to go, Caz !!!  I'm thinking you need to do a repeat in Salado. 

    We will see, I have to be completely satisfied with my product. Good thing there is plenty of time to practice.

    I've been thinking about my menu quite a bit for Salado and pizza was never really a consideration. I may go traditional BBQ since I noticed the focus was "lemme show all the crazy stuff that can be made on the egg" during last year's Fest.
    Just a hack that makes some $hitty BBQ...
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  • Well, if you do your wings again, any complaints won't be coming from me.   :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • cazzycazzy Posts: 7,137
    I may pull a Gary and have several different menu items. If I go the Wilson route, one of my courses will definitely be my wings. :D
    Just a hack that makes some $hitty BBQ...
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  • jfm0830jfm0830 Posts: 912
    Outstanding. Those pizzas and the crust look excellent. I would have a hard time deciding which pizza to have-probably have to take one for the team and try each one . ;)
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
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  • cazzycazzy Posts: 7,137
    edited December 2012
    jfm0830 said:

    Outstanding. Those pizzas and the crust look excellent. I would have a hard time deciding which pizza to have-probably have to take one for the team and try each one . ;)

    That's what I did! ;)
    Just a hack that makes some $hitty BBQ...
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  • Great pies Cazzy. With results like this why did you wait so long?

    Love the ham and pineapple (us west coast Canucks don't call it Canadian bacon). 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • cazzy, I like to do "non traditional" cooks at fest.  I want to show case the versatility of the egg.  Several people have come back to me and thanked me for saying the baked goodies were what sold the spouse on buying the egg.  My favorite question is "Why doesn't the pie have a smoke taste"?
    This year I am thinking of doing chilaquiles or breakfast migas at Salado this year.
    Eggin in SW "Keep it Weird" TX
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  • cazzycazzy Posts: 7,137

    cazzy, I like to do "non traditional" cooks at fest.  I want to show case the versatility of the egg.  Several people have come back to me and thanked me for saying the baked goodies were what sold the spouse on buying the egg.  My favorite question is "Why doesn't the pie have a smoke taste"?

    This year I am thinking of doing chilaquiles or breakfast migas at Salado this year.
    I hear ya. That's definitely the vibe I got at Salado. However, with the majority of folks using your approach, I wouldn't mind showing some folks how a egg can cook things better than their current rig.

    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,137
    edited December 2012
    Great pies Cazzy. With results like this why did you wait so long?

    Love the ham and pineapple (us west coast Canucks don't call it Canadian bacon). 
    Barely got a stand mixer and didn't want to make it by hand. 

     The ham and pineapple was my least favorite and that's mainly because that pie was for the wife. The combo just doesn't do it for me.
    Just a hack that makes some $hitty BBQ...
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  • TUTTLE871TUTTLE871 Posts: 1,316

    Looks incredible. The Fornobravo Dough recipe is by far the best I have found. I have a friend who owns a wood fire brick oven and does catering for pizza, and he was the one who introduced me to that website.

    You are right about less sauce, just enough to cover.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • Looks good caz. I still haven't made my own dough.
    Be careful, man! I've got a beverage here.
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  • cazzycazzy Posts: 7,137
    Looks good caz. I still haven't made my own dough.
    Get er done bro...very easy and beats any of the chain pizza joints.  Had another pizza night tonight but only managed to snap one pic.  

    Cheese with olive oil and dried basil:
    image


    Just a hack that makes some $hitty BBQ...
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