Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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Pizza!

Pizza! Got the BGE up to 500; used King Arthur's Perfect Pizza Dough. Cooked the pizza dough for 6 minutes to set up the dough, pulled it off and put on toppings. Only took 4 minutes for second cook. Lessons Learned: made a Magherita Pizza for Mama & I, should have drained the buffalo cheese (Fresh Mozzerella), it left the top of the pizza a little watery. The kiddos topped their own pizzas, did not roll their dough out as thin, more like a hand-tossed thickness but very strong crust. Pizza peel, pizza stone, as well as bottom of the pizza crust (even before the first cook) all covered in corn meal. Slide on, slide off. Too easy. Also, a Best Practice (very obvious, but I have messed this up before) is to make sure the pizza stone stays in the BGE from the very beginning - you want it as hot as possible.
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Comments

  • Excellent, and welcome aboard.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • MickeyMickey Posts: 16,269
    edited December 2012
    Knock em out Miles. Guys please say hello to a real good guy: Miles Brown. Anyone who has a kilt and plays is own pipes, what can you say. Now the guy can cook.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Doc_EggertonDoc_Eggerton Posts: 4,312
    edited December 2012
    Mickey said:
    Knock em out Miles. Guys please say hello to a real good guy: Miles Brown. Anyon who has a kilt and plays is own pipes, what can you say. Now the guy can cook.
    Well the kilt is good, now if he only played the concertina.......
    >:D<
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • Dyal_SCDyal_SC Posts: 2,274
    Nice looking za's!  Great job and welcome aboard!  :)
    2014 Co-Wing King
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  • Mickey said:
    Knock em out Miles. Guys please say hello to a real good guy: Miles Brown. Anyone who has a kilt and plays is own pipes, what can you say. Now the guy can cook.
    I liked every thing about him until you vouched for him, now I am suspicious...

    Welcome aboard Mr @milesbrown4 What tartan is your kilt or do ya just pick the one that matches yer shoes that day?
    (Proud wearer of the Davidson)

    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Interesting.  Never heard of anyone ever "setting up the dough" before putting on the toppings.

    Also, I see a lot of people using corn meal but I've never had the need for it.  I rub some flour on my wooden pizza peel and don't put anything on the pizza stone.  Never had the dough stick to either.

    Good looking pies and welcome to the board!
    Packerland, Wisconsin

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  • MickeyMickey Posts: 16,269
    Parchment paper here for the first two or three mins then pull.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Parchment paper sounds good - need to try that.  As for the tartan, I favor the Citadel one (where I went to college) and the tartan of the U.S. Army.  
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  • Parchment paper sounds good - need to try that.  As for the tartan, I favor the Citadel one (where I went to college) and the tartan of the U.S. Army.  
    Parchment is for me "idiot" proof, it works every time. Corn meal can burn as can flour, but they all work. Another advantage of parchment, if you are careful, is you can grab a piece and spin the pie 180 degrees before you pull the paper out, even cooking. 
    I like the Citadel tartan, very St Andrew, Welcome aboard Sir!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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