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P I Z Z A

500500 Posts: 1,537
edited January 2013 in EggHead Forum
The setup... (Impressed with the size of Kroger lump) Plate setter legs down, old pie pan, BGE feet, pizza stone, 550* dome is my plan. More as this develops....
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."
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Comments

  • I am told that Royal Oak does private labeling for Kroger, at least on briquettes anyway.  Maybe the same for lump?
    Flowery Branch, GA  LBGE
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  • SkinnyVSkinnyV Posts: 2,488
    edited January 2013
     I use kroeger but for pizza not fond of the smoke flavor it leaves.
    Seattle, WA
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  • Hi54puttyHi54putty Posts: 1,552
    Cool set up. The higher in the dome the better. Good luck.
    XL,L,S 
    Winston-Salem, NC 
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  • 500500 Posts: 1,537
    edited January 2013
    P I Z Z A; The Cook... First up was a Traditional with no-cook home made sauce, mozzarella, pepperoni, sausage, onions, banana peppers, and dough from a local pizza place; "A N.Y. Slice" here in Midlothian. Second was a Mediterranean white with EVOO, garlic, basil, oregano, black pepper, sundried tomatoes, roasted red peppers, kalamata olives, banana peppers, feta cheese, and mozzarella. 550* on the Egg, it dropped to 500*. 8 to 10 minutes under parchment paper for most of it, rotating halfway through. High in the dome cooks the toppings before the crust burns. Crispy crust, chewy inside. Just about perfect. We discovered less toppings is better, especially for the sauce. Thin to win, we think . The pictures...
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    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • Crispix49Crispix49 Posts: 190
    great looking pies...love the colors of the toppings.
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
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  • daffy1909daffy1909 Posts: 452

    looks great!specially the second one!

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  • 500500 Posts: 1,537
    I'm sure they would have been better had I used a..................wait for it.......................Mangrate.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • Not sure if you care, but the mothership suggests legs down on high heat cooks to keep the heat from burning up the gasket. Mines been gone for a year, still cooks great.

    Pizzas look great.

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  • EggcelsiorEggcelsior Posts: 10,986

    Not sure if you care, but the mothership suggests legs down on high heat cooks to keep the heat from burning up the gasket. Mines been gone for a year, still cooks great.

    Pizzas look great.

    Did you mean legs up?
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  • ChubbsChubbs Posts: 4,855

     

    Not sure if you care, but the mothership suggests legs down on high heat cooks to keep the heat from burning up the gasket. Mines been gone for a year, still cooks great.

    Pizzas look great.

    I used to go legs down so I could achieve setups like @500 posted. Never had a gasket fail. Heard the mothership say better to go legs up so swiched for hightemp cooks. Fried 2 gaskets. I think it is a crapshoot. The right level of lump, the right amount of lump lit, the right type of lump, the right gust of wind, the right timing of opening the dome, etc factor into fried gaskets. At least that is my hypothesis.....and I am sticking to it.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Those pies look edible
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  • 500500 Posts: 1,537
    I need to get better at docking and tossing the dough.  I've been watching Sal make pizza at A N.Y. Slice for years, and have picked up a few tips just watching him.  I need to invite him over for pizza on the Egg, so I can pick up a few more tips in person.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • SmolderSmolder Posts: 17
    Anybody have any good dough recipes? Been trying for years, just can't seem to find that pizzeria style crust.
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  • 500500 Posts: 1,537
    I haven't ventured into home made dough.  Others have.  I like the dough I get from the pizza joint I go to.  Maybe try that route.  Others here make their own dough.  Check the recipes section.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • Mr HollowayMr Holloway Posts: 2,034

    Awsome looking pies 500

    Great colour in those pics

     Shane

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  • 500500 Posts: 1,537
    Thanks, Mr.  The pics are taken with an iPad2, so not the best resolution and camera quality, but it's convenient for posting the pics, since I can attach the pics to a post without having to move images around.  We like the Mediterranean white style pizza.  Lots of flavors going on there.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • calikingcaliking Posts: 6,735
    @500: those are some rockin' pies. Will try the Mediterranean style next time we do pizza.

    I have used Alton Brown's recipe for dough with good results. Nice thin crisp crust if that is what you are aiming for. I used to get dough from a local pizza joint, but making at home wasn't that hard.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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