Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First Pizza - A Success
Options
CPARKTX
Posts: 2,095
Cooked first pizza tonight. Used Safeway dough, pizza sauce, light sprinkling of cheese and artichoke hearts. Came out great!! (The Egg must be very forgiving)
Cooked at 625, not so much by design as that's just where the temperate ended up. Place setter legs up, grate and pizza stone on grate. I used parchment paper; next time ill remove the paper after about two minutes, it pretty much burned up though it didn't seem to cause any problems.
It turned out really well. We'll be doing this more!
LBGE & SBGE. Central Texas.
Comments
-
Congrats, even with that unusual triangle kinda shape!I trace my stone on the parchment, cut it about 1/2" smaller. Doesn't burn and you can use it to spin the pie before you remove the paper.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Nice cook. Never thought to make individual pizza slices - just kidding. I've made many an amoeba shaped pizza. It's the taste that counts, not the shape. Sounds like this was a success.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
@tjcoley and @skiddymarker what is the trick to rolling nice round pizzas? I obviously need pointers!LBGE & SBGE. Central Texas.
-
I don't roll. Once the dough has gone through a rise in an oiled bowl it is perfectly round. I carefully take it out and onto a floured surface. SWMBO has a PC rolling mat with circles pre drawn. I start in the middle, slow spin as I push to the outside edge.Another technique is to form a lip around the outside, sort of flying saucer shaped. Then only work the inside bump until flat, gives a nice edge.The other technique - is practice - as TJ says, we have all made our share of amoebas.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Looks good, no matter the shape LOLPROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
-
My first successful round pizza was following the link from @necessaryindulg at the beginning of this post:@Skiddymarkers second technique above.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
Eggcelent looking pizza! Nice job!!
-
Looks great. Next time try tossing the dough, it is easier than you think.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Excellent. Just got my stone and rig extender and had to give it a try (even though it's 35F outside). Costco pizza with some veggies thrown on to make it look healthy. Wife says we're through cooking pizzas in the house.
-
Any shaped ZA done on the egg is great. Keep em coming.Large, small, and a mini
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum