First time -- pizza night and getting high in the dome

Walt2015 · January 2015

Setting up for our first pizzas on the Egg. Have the PS legs down but not in grooves and firebricks in the PS notches to try to get the stone up in the dome Planning to do 3 pizzas-- 1 with feta, pesto roasted red peppers and banana peppers and the other 2 with meat/marinara sauce, cheese and pepperoni Planning to let stone warm for 1 hour Open to all and all suggestions/tips More pics to follow

texaswig · January 2015

That's the way. I like looking in from the top to see it cook.

Chubbs · January 2015

Atta boy.

Chubbs · January 2015

Atta boy.

Tinyfish · January 2015

Should be a winner

YEMTrey · January 2015

Let's see them za's!!!!!!!!!!

Walt2015 · January 2015

Alright guys.... First time= semi success. First pizza= dogsh*t. Didn't work the dough enough and didn't have any cornmeal so stuck to the peel and a complete flop on the transfer to the stone. After that, had a beer and composed my thoughts, worked the dough some and it was much less sticky. Other 2 pies worked out well. Used a little corn starch to try help it slide but gave a slightly bitter flavor to some bites. Will def get something to help next time. The wife picked up gluten-free dough (no celiac but convinced it's healthier. I think it's insane but done fighting that one).p but it had a good flavor to it. Crust was nice a crispy at the same time the cheese browned. Will be doing these again soon once I get some tips.....

Durangler · January 2015

Mighty Fine, Indeed!! =D>

Walt2015 · January 2015

http://makeagif.com/i/iH6rhN

Grillmagic · January 2015

Excellent Cook, Wow!

UrbanForestTurnings · January 2015

I do legs up. Fire bricks on place setter grate on fire bricks. Well above felt. On a xlarge . Do what works for you. It's only a felt gasket. You will smoke it soon enough. Don't forget to burp.

UrbanForestTurnings · January 2015

Oh. Nice job on them pies

jdaly81 · January 2015

Those look awesome man! What temp did you get the egg up to and for how long did you cook them? Well done.

Walt2015 · January 2015

@jdaly81‌ started with the grate about 3" above felt and it was hovering around 750 so I threw the daisy back on the top, chickened out and lowered the grate back on top of PS. Don't know why I did that but it was raging in and didn't want a huge fireball. I think there's some junk on the firebricks from previous cooks so should have wrapped in foil. they cooked around 575 for 6-8 minutes, I peeked about halfway through on each and turned a bit. Doubt it needed it just paranoid about things sticking.

UrbanForestTurnings · January 2015

Walt2015 said:

@jdaly81‌ started with the grate about 3" above felt and it was hovering around 750 so I threw the daisy back on the top, chickened out and lowered the grate back on top of PS. Don't know why I did that but it was raging in and didn't want a huge fireball. I think there's some junk on the firebricks from previous cooks so should have wrapped in foil. they cooked around 575 for 6-8 minutes, I peeked about halfway through on each and turned a bit. Doubt it needed it just paranoid about things sticking.

Don't be paranoid. You are the egg. Great job

Ladeback69 · January 2015

Good job. I didmy first pizza cook last Sunday and it was a success in my book. I use parchment paper instead of cornmeal, but like @UrbanForestTurnings said do what works for you. Here are some of mine from last week.

Walt2015 · January 2015

@Ladeback69‌ those look awesome. Did you cook on the parchment or just use it to transfer?

theyolksonyou · January 2015

Nice pies. Some say it's training wheels, but I have great success transferring with parchment paper. Cut close to crust and pull after dough sets. (2 min or so)

YEMTrey · January 2015

Walt2015 said:

Um, yes please!!!!!!!

cook861 · January 2015

Nice pizza what ever works for keep doing it

Ladeback69 · January 2015

Walt2015 said:
@Ladeback69‌ those look awesome. Did you cook on the parchment or just use it to transfer?

I cooked on it and used it to turn the pizza half way through the cook. When it was done I scooped upt the pizza and threw away the parchment paper. You could pull the paper out half way through the cook. I think the key is to have a good air gap between the stone and plate setter. I had about 4"-5".

johnmitchell · January 2015

Congrats those pies look great from here.. =D>

mitch2264 · January 2015

Yep, they do look great! The first time I tried pizza, I had the biggest mess. I could not find the corn meal, racked my brain trying to come up with a substitute and it hit me--why not use grits! Yeah, they are made from corn, a little coarser grain than corn meal, etc. Keep in mind the beer was still flowing. Anyway, that was a huge mistake! They did an awesome job of keeping things from sticking, but every time we would talk, grit debris would blow out of our mouths--sort of like the Three Stooges episode with the feather pillows and the floating feathers. Wife still likes to bust my chops over that.

I swore off pizzas after that debacle, but have come back around and we have all gotten into them--they really are kick butt off of the egg!

VooDuuChild · January 2015

Those look great. I do legs down, crumpled foil on placesetter to raise stone just above it and blammo; that is it. So far no problem with Papa Murphy's pizzas....haven't had time yet to go full blown home made, but I will,,,I worked in pizza places for years doing it.

theyolksonyou · January 2015

@mitch2264‌

)

mitch2264 · January 2015

theyolksonyou said:

@mitch2264‌ ) )

it is true!

First time -- pizza night and getting high in the dome

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