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Pizza cook tonight

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Grillin_beers
Grillin_beers Posts: 1,345
in EggHead Forum
Getting started with my pizza cook tonight. Only have 6 to cook for now so made less dough. I have to let the dough rest a couple of hours then I'll toss them out until I can see through them and put it on the egg at 700+. imageimage
1 large BGE, Spartanburg SC

My dog thinks I'm a grilling god. 
image.jpg 1019.5K
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  • Willieb9000
    Willieb9000 Posts: 48
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    Following this one. If I understand you you are going for thin crust. Please keep the pics coming. Love egged pizza!
    LBGE; Adjustable Rig
    Delaware County, PA
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Speaking of Pizza, how long is it ok to keep homemade sauce refrigerated?
    New Albany, Ohio 

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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    It depends on how homemade we are talking. I toss mine after 4-5 days.
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • TTC
    TTC Posts: 1,035
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    May the Force be with you
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    From Scratch
    New Albany, Ohio 

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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Then 4-5 days if we are talking about scratch. I crush my own tomatoes ect.
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    edited August 2014
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    I don't know how you guys have been doing pies lately as this is the first post for me in probably several years. If you plan on loading one up with toppings, I've found it better to partially cook or brown your toppings in a iron skillet before putting on the pie. Mainly onions and peppers for me. If I don't brown them first, they never are done enough before the crust is just right. Just a little tid bit I have been playing with lately. Looking forward to some after pics!
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    I'm about to get the sauce going. I post some pics of that soon. I like to let it go for about an hour and a half. I'll keep the pics coming all night!
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Now for the sauce:

    I start by melting a tablespoon or two in a pot. I add about a 3rd of a small onion minced. Then I add two garlic cloves put through a press. Let that brown.

    Next add your crushed tomatoes and stir until combined. At this point I like to add salt pepper and a pinch of sugar(to offset the acidity). I do that at this point because I can tell if I need to add more salt. I would advise about a teaspoon of salt and half that of pepper.

    After letting that simmer for 2 minutes I add the herbs. This varies from time to time depending on what looks good out of the garden. Today I have basil thyme oregano parsley and a little rosemary. Stir all of that in and add red pepper flakes to taste. I like around a teaspoon and a half. imageimageimage
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • anzyegg
    anzyegg Posts: 1,104
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    Nice sauce pics... Me being Italian of course love the pics and the pizza!!
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Sorry about the big time lag y'all... Only got before and afters of two pizzas..... I just had a buffet style setup as far as toppings go. I sauced all the pizzas so people didn't over do that. I had fresh mozzarella and parm reg for all the pizzas.

    Fun story, I had a born and raised NYC guy( lived in little Italy until recently) tell me that this was the best pizza he ever had. imageimageimageimageimage
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • Grillin_beers
    Grillin_beers Posts: 1,345
    edited August 2014
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    One more thing, always use deli slice pepperoni!
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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  • Grillin_beers
    Grillin_beers Posts: 1,345
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    Oh and I forgot to post this pic. The dough is tossed so that you can see through it. image
    1 large BGE, Spartanburg SC

    My dog thinks I'm a grilling god. 
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