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Pizza Perfection

TTCTTC Posts: 484

As they say about my golf swing, every now and then all that awkward jerking motion comes together to smash a drive.

Occassionally I get all the elements correct for an incredible pie.

BBQ Chicken Pizza:

Homeade dough, not the "00" caputo flour version because I am out, used a wolfgang puck recipe with AP flour that was quite good

Sauce was Carolina Sweet BBQ sauce cut with homeade Lexington style dip to loosen it up and give it zing.

Chicken Thighs rubbed with Tony Cacherie's and grilled

Fontina and Smoked Gouda Cheese

Thinly sliced raw shallots


Drizzled the top with a bit more sauce

Baked placesetter legs down, raised stone, 500 degrees



XL BGE - Gallatin, TN


  • TMayTMay Posts: 87
    That looks great!
    Rowlett, Texas
  • GriffinGriffin Posts: 6,920
    Sounds (and looks) amazing!

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Nice, great looking pie - I'm bettin' there was no leftovers.
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Chris_WangChris_Wang Posts: 1,253
    That's one of the best I've seen

    Ball Ground, GA

    ATL Sports Homer


  • SmokeyPittSmokeyPitt Posts: 6,530
    Nailed it!  Nice job.  

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

  • I'll take two for the game on Sunday please....thanks!
    LBGE Virginia Beach, Virginia
  • Nicely Done. ZA on the egg is an awesome meal. Don't ever need to go for take out pizza anymore.
  • That one could be in an advertisement or commercial on TV!  Looks very professional.

    Living Large and XL

  • GrillmagicGrillmagic Posts: 1,010
    Wow!!! That's a great looking pie.... Is the platesetter legs down the way to go with pizza? I have been cooking mine legs up then grid at the felt then I raise my stone 2 inches above the felt in the dome, they also come out really good. The thing that helped me the most was making pizza on a pizza screen for the first half of the cook then sliding it off the screen direct on to the stone.
  • TjcoleyTjcoley Posts: 3,422
    That is one very nice looking pie - nicely done
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • AquacopAquacop Posts: 468
    What a great looking pie! Well done!
    LBGE 2013 Located in Savannah, Georgia
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