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You know you're kids are watching too much food network... And a fail.
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theyolksonyou
Posts: 18,459
I wasn't planning to post, but too funny.
Tried to make a couple of pizzas tonight. Too many firsts. First run at home made sourdough crust, first use of fresh mozzarella.
Egged a couple of chicken breast and roasted some garlic for the adults.
Kids got just pepperoni chicken breast and shredded mozzarella.
Number one, the dough didn't participate in the stretch.
Brought in the kids and got " I'm not digging the presentation. Tastes good." Too much food network for them.
Adult pizza went went to hell. A lot of moisture in that mozzarella. Them when I went to get off the stone.., it ripped and nearly went on the grid.
What a bunch of crap. Oh well...
Tried to make a couple of pizzas tonight. Too many firsts. First run at home made sourdough crust, first use of fresh mozzarella.
Egged a couple of chicken breast and roasted some garlic for the adults.
Kids got just pepperoni chicken breast and shredded mozzarella.
Number one, the dough didn't participate in the stretch.
Brought in the kids and got " I'm not digging the presentation. Tastes good." Too much food network for them.
Adult pizza went went to hell. A lot of moisture in that mozzarella. Them when I went to get off the stone.., it ripped and nearly went on the grid.
What a bunch of crap. Oh well...
Comments
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Corn starch on the stone will help the dough slide off.
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And the egg has to be hot! 500+
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Lol "not digging the presentation" 2nd one looks like a dump pie. I'd still eat the hell out of it. Nice and gooeyLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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grege345 said:Lol "not digging the presentation" 2nd one looks like a dump pie. I'd still eat the hell out of it. Nice and gooey
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@gijoejd I use parchment and pull after dough sets. I typically make thin crust at much higher temps. Around 500 tonight, usually I cook 650-700. I dint know how this dough would cook at that high a temp. The problem is the dough had a hole and leaked all that loisture onto the stone after I pulled the parchment. Oh well, live and learn.
I wanted to use the starter a friend gave me. The dough tasted good, just didn't want to stretch well. Too stiff. -
Every day is just another opportunity to learn!
1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet. Seaforth, On. Ca.
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Hella funny, kids say the darndest thing alright, good save, I've eaten worse looking pizzas.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
As long as you didn't get CHOPPED I would say all is well.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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@Durangler that pic doesn't do the mess justice. Plus I burned the **** outta my finger and thumb trying to keep it on the peel. It still ate though.
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Excellent save, good enough to eat IMHO - remember if the kids take the time to give you a shot, they do love you. (At least that's what I keep telling myself)
I'm a parchment guy, never had a crust stick and the crusts always spring - makes it easier to rotate a half done pie. When using fresh mozza, it needs to dry a bit, like chicken skin. I shred it/slice it depends on the style of pie and let it sit uncovered in the fridge for at least a couple of hours. Gets rid of some of the moisture.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
@Skiddymarker thanks for the tip. I looked thru the dome and there was moisture running over the side. I knew I was in trouble...
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They don't look bad at all. Your crowd is a little tough these days
You'll nail it next time buddy.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Thanks @tarheelmatt I gotta stop letting them watch chopped while I cook. There's was fine, fell apart a little, but not nearly the mess the second one was.
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Tell that you were going for a "rustic" look. Pies look fine from here.
What brand of fresh mozz were you using? If you have a Costco near you, look for Garofalo brand bufala mozz. Best fresh mozz available at any large retailer that I know of. Whole Paycheck sells the same at a 400% markup over Costco.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Interesting pizzas ...
Trust me on this, grand kids are God's gift for not strangling your young. Hang in there.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@caliking its BelGioioso that I got at Food Lion. Truth is, this whole thing was last minute. I had a completely different meal plan for tonight. That just led to bad things with the dough and away we go!
We do do have a Costco, but it's far enough away to not be spur of the moment -
@Jeepster47 Tom, my two boys are very sarcastic like their mom. They crack me up. It was all in good fun.
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Makes me wish I could eat pizza. I'd of hit it if I could.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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