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Pizza NIght on the Small

Mighty_QuinnMighty_Quinn Posts: 1,878
edited January 2013 in EggHead Forum
Simple lean dough- 4g kosher salt, 283g bread flour, 1.5g active dry yeast, 187g water divided in thirds for 3 ten inch thin crust pies. Cooked 600* on small with for about 6 minutes each. image simple pepperoni for the kids. image wife wanted same but with caramelized onions. imageimage I went for the different approach...still grasping for some luck this year I guess. I took New Years leftovers and put them on pizza. Dijon mustard for sauce then thinly sliced pork tenderloin with sauerkraut and black eyed peas. it was very good....I'm not sure if I'm surprised about that or not. image image I'm liking the small!

Comments

  • Hi54puttyHi54putty Posts: 1,636
    What are you using for a pizza stone on your small?
    XL,L,S 
    Winston-Salem, NC 
  • BrownieBrownie Posts: 1,023
    WOW! You outdid yourself with a recipe like that... If you enjoyed it, I think you should make "New Years Leftover Pizza" a New Years leftover tradition. Nice work.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    10" stone from CGS. my setup was woo with 10" stone on the bottom for indirect and then grid on top of woo with three feet and another 10" stone for cooking on.
  • Hi54puttyHi54putty Posts: 1,636
    Thanks. I will look into that setup.
    XL,L,S 
    Winston-Salem, NC 
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    thanks Brownie! That's definitely a possibility...
  • SkiddymarkerSkiddymarker Posts: 7,198
    Nice pies, as always a very imaginative cook! 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Dyal_SCDyal_SC Posts: 2,734
    Man those look good. I want a small egg so bad.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    edited January 2013
    Nice pies, as always a very imaginative cook! 

    Thanks! It wouldn't be a MQ pizza without something being out of the box...
    Dyal_SC said:
    Man those look good. I want a small egg so bad.

    Thanks...This is my third cook on the the small and I'm impressed with it so far. I'm gonna rig it up with the large to cold smoke some cheese tomorrow.
  • nolaeggheadnolaegghead Posts: 15,469
    Great lookin' pies!
    ______________________________________________
    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 

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Thx nola.
  • Love the creativity!  Nice cooks!  :-bd
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences -
    You can find me on Facebook & Instagram, too! 
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Thanks Kristi- have to use those leftovers somehow, and I was getting sick of just a plain reheat. I thought about that stuff in a sandwich, but really wanted to use the small for pizzas so pork and sauerkraut pizza was created!
  • jfm0830jfm0830 Posts: 968
    Great lookin' za's. As a mustard based life form I can't believe I haven't tried a pizza made that way. Thanks for sharing.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Thanks hap and jfm...give that mustard base a try...good stuff.
  • Dayum nice cooks.  Love the pork and peas pizza.  The small is really a good pizza cooking machine. The small does a great job baking bread too. 
    Eggin in SW "Keep it Weird" TX
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Dayum nice cooks.  Love the pork and peas pizza.  The small is really a good pizza cooking machine. The small does a great job baking bread too. 

    thanks! I have a batch of whole wheat sourdough that's been cold fermenting three days that's going on the small tomorrow...
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