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First Attempt at Pizza after only 3 weeks
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aznative75
Posts: 16
Picked up the LBGE just 3 weeks ago and dived in with a pork butt, steaks and spatchcock chickens (http://eggheadforum.com/discussion/1170248/new-lbge-8-days-ago-3-cooks-down-lots-of-pics).
Decided to go all in with pizza this weekend. Picked up 3 - 1lb dough balls from the local Italian specialty store. Rolled them out and had the kids top them.
Cook raised, indirect on top of the A/R Extrender and 16" Ceramic Stone at 550.
First pizza on the Egg was our test pizza top with leftover ingredients.
Second pizza was topped with fresh pepperoni and mozzarella.
Finally, the third pizza was a traditional margherita which was the favorite of the cook.
Comments
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Looks like they got better as you went. Welcome. Nice pizza.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Looks like a winner to me. Solid cook for sure. Nicely done sir!!
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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Looks like you dove in head first with the egg. Looking goodmiddle of nowhere- G.I. NE
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I absolutely love a traditional Margherita pizza, and yours looks wonderful, will be doing some soon on my egg too.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Excellent. Sounds like it was great family time.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Incredible job for your first pizzas. Margherita pizza
Is quickly becoming my second favorite pizza. Some type of meat would make it número uno. Welcome aboard.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH -
Nice looking pies
The egg makes a damn fine brick oven pizza cooker
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Nice job. That last pie looks great!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Nice job. I love pizzas on the egg.
SE PA
XL, Lg, Mini max and OKJ offset -
Looks great! I go direct on the same set-up. I found that if you get really good dough, you don't need the parchment. Most often, I do not have time to make my own dough so I get is from a local pizza shop.Milton, GA.
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Great looking pizzas.... The Egg is great for this, always excellent.
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your gonna be fine. Nice pies sir
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 -
I agree with the use of parchment. Only practical way I've found to transfer topped fresh dough to the ceramic stone. No reason not to use it, and it does make life easier.
Nice pizzas. I cook at the gasket level with legs up....get similar results. I do want to try raising the grill higher into the dome....I keep forgetting to pick up some more stainless steel bolts.
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Really like the look of the margherita. Nothing wrong with using paper. I don't like the taste of cornmeal under my crust.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Nice trio of pizza that my next big cook on my egg hope i have the same results you hadTrenton ON 1 mbge for now
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Wow, those sliced tomatoes don't look toooooooooooooo good!^:)^John in the Willamette Valley of Oregon
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I went and got a few fire bricks. It allows me to raise and change heights easier than the extra grid I have with bolts.Maccool said:I.I keep forgetting to pick up some more stainless steel bolts.2 Xl's, MM and Forno Bello
Pizza Oven in Bergen County, NJ -
@aznative75 nice looking pies! I see you had a probe in the space between the two pieces of ceramic. How did the reading compare to the dome thermometer?Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I use semolina which doesn't burn as easily as corn meal. I also use a wooden peel to build the pizza and slide it on to the stone - works easily every time. I have a metal peel to remove the cooked pie.Doc_Eggerton said:Really like the look of the margherita. Nothing wrong with using paper. I don't like the taste of cornmeal under my crust.
Large BGE
Barry, Lancaster, PA -
Sliding the topped fresh dough from the prep surface to the stone is the problem. Putting the rolled-out dough on the parchment then topping it works best for me. Just slide the parchmen/pizza from the prep surface to the peel then from the peel to the cooking stone.
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3 weeks and already has AR. Your all in. Your pies look greatLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Great looking pies for sure! Nice job =D>LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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