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CI skillet pizza

henapplehenapple Posts: 14,429
Heat the ci first?
Green egg, dead animal and alcohol. The "Boro".. TN 
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Comments

  • Carolina QCarolina Q Posts: 8,382
    not with the recipe I use. dough has to rise in the pan for an hour or two. For that matter, even before I found that recipe, I never preheated.

    Michael 
    Central Connecticut 

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  • SmokeyPittSmokeyPitt Posts: 6,577
    The recipe I used calls for you to pre-bake the crust before adding toppings:


    However, I plan to try Carolina Q's recipe next time I do it.  He posted some pics that looked stellar; and it seems easier.  




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Carolina QCarolina Q Posts: 8,382
    edited July 2013
    The recipe I used calls for you to pre-bake the crust before adding toppings:


    However, I plan to try Carolina Q's recipe next time I do it.  He posted some pics that looked stellar; and it seems easier.  
    I do the pan pizza (linked above, Pizza Hut-ish only better) in the CI. 

    Pan Pizza (CI)...
    image

    For a Chicago style Deep Dish, it's a COMPLETELY different recipe/result. For that, I use a cake pan. No pre-bake for either. From a bag of flour to finished pie, under 2 hours! Mix with spoon, knead by hand for less than 2 minutes, cover, let rise for an hour, maybe a bit more.
    image

    Had one just last night. :)
    Michael 
    Central Connecticut 

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  • ChubbsChubbs Posts: 5,261
    I oil the skillet, throw in the dough ball, push the dough out to the sides of the skillet. Top with toppings. Make sure cheese goes all the way to the edges, cook at 500 indirect for 25 mins or so. Easy and tasty. Been doing it this way for a long time.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • henapplehenapple Posts: 14,429
    I'm doing one on the stone and one skillet... Put the skillet on the stone?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ChubbsChubbs Posts: 5,261
    I got PS legs down, ceramic feet, and then skillet on the ceramic feet for airspace.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • shtgunal3shtgunal3 Posts: 2,902
    I go plate setter legs up, regular BGE grid, then skillet. I dont preheat or precook anything. I take the dough ball out 2-3 hours before hand and put it in the skillet and then set it in the oven. The oven is not on. When I get ready to cook then I finish spreading dough out and then make the pie. I put olive oil in the skillet before I put dough ball in. I also put a little olive oil on top of dough after spreading out.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • shtgunal3shtgunal3 Posts: 2,902

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • jls9595jls9595 Posts: 1,317
    edited July 2013
    Can terracotta pot feet used in place of the BGE feet, I didn't get any with mine.
    image.jpg 75.4K
    In Manchester, TN
    Vol For Life!
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  • shtgunal3shtgunal3 Posts: 2,902
    jls9595 said:
    Can terracotta pot feet used in place of the BGE feet, I didn't get any with mine.

    Yes

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Carolina QCarolina Q Posts: 8,382
    jls9595 said:
    Can terracotta pot feet used in place of the BGE feet, I didn't get any with mine.
    Yep. I've been doing it for 4 years. Up to 900°. 'Course, with my luck, there's prolly lead in 'em. :)
    Michael 
    Central Connecticut 

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  • jls9595jls9595 Posts: 1,317
    Thanks, I thought I had read that somewhere before. I'm always paranoid things I put in there are going to either blow up or kill me slowly.
    In Manchester, TN
    Vol For Life!
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  • Carolina QCarolina Q Posts: 8,382
    you an also use copper plumbing elbows or Ts. or balled up alum foil.
    Michael 
    Central Connecticut 

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  • AviatorAviator Posts: 1,524
    No need to pre heat anything. As chubs said, I throw the dough in press it all the way on to side, let it proof like that 10 min, then build the za. 350-400 indirect for bot 25 min. I go raised with the pswoo 3 and regular grid on top. Don't open the egg and let the top get nice. Also, get the cheese all the way to the sides.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • AviatorAviator Posts: 1,524
    Oh and also, for pizza, let the egg run and get hot for at least an hour before you put the pie in.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • nolaeggheadnolaegghead Posts: 14,259
    I have a kilo of Tip 00 dough that I made last week in the fridge.  Anyone know if it would work for a pan pizza or would it be not worth it.  I'm planning on starting a brisket tonight on the large egg I usually use for pizza.  I don't have the rig for the medium.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Carolina QCarolina Q Posts: 8,382
    Never tried it. The Kenji (slice) pan pizza I posted above uses bread flour so That's what I use. Too much trouble to get 00 flour just to try it for a pan. Save it for the hot fast Napoletana pies. :)

    image
    Michael 
    Central Connecticut 

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  • Cyclops42Cyclops42 Posts: 48
    What works for me... PS legs down, deep dish stone upside down, feet under skillet, 400 degree's 28 mins and I rotate the skillet 180 degrees at the 14 min mark.

    Atlanta, Ga. LBGE and Mini BGE

    Wants:  Adjustable Rig, Digi Q and more time...

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  • Cyclops42Cyclops42 Posts: 48
    End results
    image.jpg 700K
    image.jpg 697K

    Atlanta, Ga. LBGE and Mini BGE

    Wants:  Adjustable Rig, Digi Q and more time...

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  • nolaeggheadnolaegghead Posts: 14,259
    I have a kilo of Tip 00 dough that I made last week in the fridge.  Anyone know if it would work for a pan pizza or would it be not worth it.  I'm planning on starting a brisket tonight on the large egg I usually use for pizza.  I don't have the rig for the medium.
    Well, I went and used the tipo dough anyway and it came out freaking delicious.  I've never made pan pizza before.   I included some of the smoked andouille sausage I made last week.  Insanely good.   Kept checking if it was cooked enough since I have no idea what I'm doing.  Good think I did because they took a lot longer than I was used to.  No doughyness at all.
    imageimageimage
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • hapsterhapster Posts: 6,929
    How big of a dough ball fills a 13" CI skillet?

    They look great Nola!
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  • nolaeggheadnolaegghead Posts: 14,259
    I have no idea....I think these were like 10" skillets.   I just dug a big wad O dough out of a giant bag that I made last week and worked it a little to get it to relax.  Then coated the skillet with a generous dollop of EVOO and plopped the dough in.  I guess there was about a half inch.  Pictures don't really do it justice...it was really good.    Fresh onions, mushrooms, fire roasted tomatos, home made smoked andouille, provolone and 3 other kinds of cheese, spices, maybe some other stuff....I dunno, I'm drinking.  ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • shtgunal3shtgunal3 Posts: 2,902
    Pies look damn good Nola.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • shtgunal3shtgunal3 Posts: 2,902
    @hapster the round skillet in my link above is a 12". I used a 16oz dough ball.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • nolaeggheadnolaegghead Posts: 14,259
    thanks man.  We almost finished the round pie.   I popped out the square one, wrapped it in foil and I'll try to sneak it out of the house in the morning for work.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Carolina QCarolina Q Posts: 8,382
    Nola, that is one fine lookin' pie!! Really!! 

    What dough recipe did you use?
    Michael 
    Central Connecticut 

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  • henapplehenapple Posts: 14,429
    Another epic fail
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • SmokeyPittSmokeyPitt Posts: 6,577
    What happened?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • henapplehenapple Posts: 14,429
    I think I rolled the dough too thin... I was pissed. The family liked them... I didn't.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • ChubbsChubbs Posts: 5,261
    Cook it in the skillet? I don't roll anything if I do skillet. Drop it in, give it a few mins and then push it out.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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