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Best Pizza Yet

I've cooked hundreds of pizzas on my egg in the past year and a half. Tonight all of the stars aligned for the perfect dough and pizza.

Mark Annville, PA


  • frankc623frankc623 Posts: 168
    nice looking pizza!
    L-BGE | Westminster, MD
  • TjcoleyTjcoley Posts: 3,528
    Looks great.  Nice when it all comes together.

    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • cdees_1993cdees_1993 Posts: 135
    Looks nice!  

  • Flawless!  Congratulations!

    [Northern] Virginia is for [meat] lovers.
  • ChubbsChubbs Posts: 6,841
    That is a great looking pie. Well done!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Lovely!
    1large BGE and 1 well used mini BGE living in coastal South and North Carolina!
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Nice lookin pie, and round too!

    Go Dawgs! - Marietta, GA
  • great looking pizza, well done.  Do you make your own dough?
  • ddeggerddegger Posts: 244
    Looks awesome! 
  • grEGGorysgrEGGorys Posts: 168
    Nice looking pie. It is always nice when everything comes together. How did you cook the pie?
    Gulf Coast FL
  • SkinnyVSkinnyV Posts: 3,384
    Dough recipe please
    Seattle, WA
  • cortguitarmancortguitarman Posts: 2,061
    @HawkeyeEgghead yes I do make my own dough.
    The cook was done at 550, plate setter legs down with stone raised by 1/2" plumbing tees.

    Dough recipe is based on the recipe from the bge cookbook.
    Add 1 tsp yeast and 1 tsp sugar to 1 cup of hot water. Let stand for 5 minutes.

    Add 3 cups flour to bowl. Add 1tsp salt. Add yeast mixture to mixer and mix with dough hook until ingredients are mixed. Add 1tsp olive oil and continue mixing. Add water as necessary so dough is in a ball, but sticking slightly to the bowl. Knees in mixed for 5 minutes.

    Place in oiled bowl and cover with oiled plastic wrap. Let rise for a minimum of 1.5 hours. Mine rose for 5 hours.

    I usually split this to make two thin crust pies. Today I made one big ass pie which gave me the thicker crust.
    Mark Annville, PA
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