Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Favorite pizza yet

TjcoleyTjcoley Posts: 2,999
Nothing fancy.  Used Wegman's dough, let it rise overnight in fridge, then for 6 hours in the CI pizza pan for one, floured parchment for the other.  As it proofed, it became easier and easier to spread out.  I actually had to cut off some excess from both as there was more dough than space.  Wegman's sauce, and mozza cheese.  Pre cooked sweet Italian sausage on one, the other plain.  Egg preheated to 600, PS legs down, grid, then pizza stone. That's as high up I can get the CI pan.  Toppings started finishing before the crust, so I removed the grid and pizza pan, and put the CI direct on the PS for 5 minutes.  Turned out fantastic.  Nice crispy crust with a good chew.  Haven't tried the plain one, but it looks just as good.  That will be lunch tomorrow.
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