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Three Pizzas, All Homemade
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CPARKTX
Posts: 2,095
Did three different pizzas tonight, all with homemade overnight dough from polish.
First up up was an imitation of The Rocket from Pieous Pizza: EVOO infused with garlic, cheese, prosciutto and arugula. Awesome. A bit salty so I'll cut back on the prosciutto next time.
Second was basically a Margaretta but with added Boar's Head pepperoni.
Third was for the kids, one of whom has a dairy allergy, so TD sauce, pepperoni and cheese on half.
First up up was an imitation of The Rocket from Pieous Pizza: EVOO infused with garlic, cheese, prosciutto and arugula. Awesome. A bit salty so I'll cut back on the prosciutto next time.
Second was basically a Margaretta but with added Boar's Head pepperoni.
Third was for the kids, one of whom has a dairy allergy, so TD sauce, pepperoni and cheese on half.
LBGE & SBGE. Central Texas.
Comments
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Nice!
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AwesomeXL 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 -
Now that's some serious pizza!!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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Man that looks good. I sure hope one of you pizza pros show up at brisket camp and demonstrate how to make pizza. I will be standing there taking notes.
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. -
Nice pies!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 -
Here's MY first and so far ONLY effort. Managed to forget to put on Basil, which I've got a lot of in my raised planter.
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Beautiful.
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Those look greatHenderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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Those pies look perfect! If you've got any leftovers from that first pie send them my way. There is never such a thing as too much prosciutto in my book.
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Those all look great! Pizza is the one cook I feel still eludes me. can you share dough recipe and details (temp, time, etc)? I've made okay pies, but far too many with burnt bottom or raw toppings...
Cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
Nice.
What kind of polish do you use to make dough? I've never heard this term for pizza. Certainly it's not varnish, wax, or something of that nature is it?Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
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Great pies! Anyone would be proud to show that off! Kudos to you!
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Nice looking pizzas @CPARKTX
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Excellent looking pies..Greensboro North Carolina
When in doubt Accelerate.... -
@Begger nice looking pizza, especially for a first effort.LBGE & SBGE. Central Texas.
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@stemc33I used the recipe from Flour Water Salt Yeast, which I highly recommend; super book that tought me easy techniques for great artisan style bread and pizza. A poolish is basicaly a preferment
@Black_Badger I've had plenty of fails but finally have dialed in pizza with good consistency. I usually cook around 550-600 dome, and make sure you have a couple of layers of separation between your stone and the fire. Give plenty of time for the stone and egg to fully heat up, an hour minimum. I find that homemade dough with high hydration produces better results (at least for thin crust that I prefer), but the trade off is that is harder to work than store bought dough.
LBGE & SBGE. Central Texas. -
Looks good____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Very nice pizzas... Dough and crust look perfect!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Todays 2nd effort.
This is about a 20" and MUCH more difficult to handle / fabricate than the smaller pie. Not to forget, this is on an XL.
Cook time? <12 minutes. 2lb of dough at start. Fresh cheese and some of the BEST sausage ever, from the local German Market. Basil from my garden.
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Looks soooooo goodLBGE and Primo XL Plano TX All right all right alllll riight
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