Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here 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

First-time pizza

SaturdayFatterdaySaturdayFatterday Posts: 467
edited May 2013 in EggHead Forum

Decided to give pizza a shot.  Results were, overall, good and delicious, at any rate.

Used a homemade dough (all-purpose flour, yeast, sugar, salt, oil, 110*F water), and homemade sauce.  Setup was PS with legs up, then tri-level grid.  Heated the Egg to 400-500*F while rolling out the first crust (the perfect circle shape is because my wife - an incredibly talented cook - did the kneading and roll-out) and topping it, then threw the vents open.  (Side note: this was the first time that the Egg didn't light well simply by using the paraffin/sawdust lighters, so I was forced to break out something more fun, pictured below).  Introduced the first pizza (sausage) on the pizza stone, just to see what would happen if they went on simultaneously.  Had trouble with the crust sticking - not sure whether that was because the stone was not heated or because we didn't use enough cornmeal between crust and stone - but, with the exception of one slice, the pizza was hand-edible, and it was all delicious.
Because the crust stuck to the stone, we flipped the stone before introducing the second pizza (margherita).  Gotta say - that one turned out pretty much perfect for our pizza tastes.
All in all, a good first try, and something off which we can build.
Now, pics:  


[Northern] Virginia is for [meat] lovers.


Sign In or Register to comment.