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Pizza. 3rd times a charm

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llrickman
llrickman Posts: 654
in EggHead Forum
Made a pizza for the third time tonight , used RRP's dough recipe had a little left over made a small loaf stuffed it with mozzarella and threw on the egg (forgot pics) I do think this was the best pizza I've made yet
2 LBGE
Digi Q
green Thermapen
AR

Albuquerque, NM
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  • SGH
    SGH Posts: 28,791
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    Looks like a winner to me. Glad that you nailed it. I still haven't produced a good pizza a yet. Going to keep trying though. Again yours looks excellent.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • llrickman
    llrickman Posts: 654
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    @SGH‌ I wanna do your stuffed meatloaf but it's just me n SWMBO. You ever done it on a smaller scale ? It looks incredible and she's been wanting meatloaf. Never done one on the egg
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • SGH
    SGH Posts: 28,791
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    I have not. But all you have to do is either 1/2,1/3 or 1/4 the ingredients. It will work the very same. Cooking times will be reduced a little as well. Hope that you make it and enjoy it my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • llrickman
    llrickman Posts: 654
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    Thanks I might give it a shot tomorrow if I'm not at the inlaws making chicharonnes on his discit. That's another thing I'm gonna do on my egg in my wok. :) mmm sooo good but not so healthy lol
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • SGH
    SGH Posts: 28,791
    edited August 2014
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    Do you do much cooking on a discada?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    I built one out of a 22 inch blade but sadly have never used it. It's hanging on the barn wall as we speak.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • llrickman
    llrickman Posts: 654
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    He just got it a few weeks ago and have only had the chance once to cook on it but I plan on using it whenever I get the chance Have the spider and wok for my egg that I can kinda use the same way. This is a local company here in ABQ. they do a "discit roundup " every year plan on going to the next one http://disc-it.com
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • llrickman
    llrickman Posts: 654
    edited August 2014
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    Saw an episode of man fire food I had recorded. Was here in NM cooking the old fashioned way on them Made from plow disc and set on a steel rack over an open fire. Made carne adovada and carnitas. Looked absolutely fabulous.
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • SGH
    SGH Posts: 28,791
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    Mine is to big to use on my large egg. May get it down and clean it up and put it to good use. I built mine with a 22 inch blade. Will have to use over a open fire or propane burner. I would love to attend the event myself. Love seeing unique ways of cooking.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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