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First truly successful pizza

Greetings-

Thanks to everyone at this forum sharing their knowledge, I think I did a pizza worth presenting. The crust was from Trader Joe's, allowed to warm up for an hour before rolling out, topped with roasted red pepper strips, sliced tomatoes, basil, and a mix of mozzarella & provolone slices. Used the PS legs up, 1 inch tall separators, then pizza stone. Kept the egg between 550 and 575 degrees, cooked for 6 min, then turn 180° and cook for another 5 min. Crust was crisp and light, cheese was perfectly melted but not burned. Taste was just amazing, I nearly gave myself a standing ovation :-) Thanks again to everyone who posted their recipes/ideas, they are a great help!

Cheers,

Chris
Chris
St. Louis, MO
Unit 1: LBGE, cedar table Unit 2:Akorn

Comments

  • tulocaytulocay Posts: 1,737
    I want one. Nice cook!
    LBGE, Marietta, GA
  • roblewroblew Posts: 78
    Nice looking pizza
    Ringgold GA LBGE
  • marcfedmarcfed Posts: 47
    Looks good! I find the dough that Publix makes in their deli section to be perfect for my pizza cooks and it only around $2.50 for the dough
  • Very nice! Pizzas are the best on the Egg
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • SmokeyPittSmokeyPitt Posts: 8,492
    Awesome looking pie! 


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

  • Looks great, but I won't be happy till I can use homemade dough every time.
    Cherry Hill, NJ
  • RACRAC Posts: 1,684
    Nice pie!

    Ricky

    Boerne, TX

  • Awesome looking pizza! Next time, let me know. I'll be over.
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
  • tcampbelltcampbell Posts: 646
    I was not a fan of pizza until cooking them on the egg.looks great
  • I have a book called Artisan Breads in 5 minutes a day by Jeff Hertzberg, MD and Zoe Fancoil. I use an olive oil dough recipe out of there to make my pizza dough thats really good. They also have a book called Artisan Pizza and Flatbread in 5 Minutes a day. Both can be found on Amazon. I don't have the second book, but they have a lot of different recipes depending on the type of crust you want. My kids like the fluffier, bubbly crust, which the olive oil bread does wonderfully. I haven't tried a pizza in the BGE yet, but I have a wood-fired oven that I cook my pizzas in. My temps are usually at least 750 and I have pizza in 90 seconds. When I do use the egg, I will probably shoot for a high temp. More than likely, big pizza nights will be done in the WFO (wood fired oven). Last summer I did 15 pizzas one evening. There's no way I could do that on an egg at up to 10 minutes each.
    ShannyShooShoo 
    Owner of 1 Mini BGE and 1 Wood-fired Brick Oven.
    Mother of 4 boys, 1 obese feline, 1 mean-assed chow, 1 rowdy bulldog, and 6 completely spoiled sugar gliders
  • Thanks for the comments, I have not tackled a home made crust but it is on the list!

    Cheers!
    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
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