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Good Pizza Results, But Feeling Stupid
Cooked four pizzas, all at 500-525 dome.
First up: my favorite, olive oil, garlic, little bit of white pizzas cheese mix; topped (after cooking) with prosciutto, arugula, fresh tomatoes.
Second: homemade red sauce, cheese, pepperoni
Third: mozzarella, homemade red sauce, basil, pepperoni.
The family loves pizza night, and it is a fun cook. Thanks for looking.
Comments
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We are doing pizza night too. Thanks for the heads up on the yeast. Never would have thought about that.Keepin' It Weird in The ATX FBTX
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Great looking pies by the way.Keepin' It Weird in The ATX FBTX
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for what it's worth, I have been doing a lot of bread baking lately, and I always proof the yeast first, make sure it's frothy and active then proceed with whichever recipe I'm doing. I have seen many of the "dump everything in" so-called "easy" recipes, but you don't know if the yeast is good until too late. Just my personal observationsLagrange, GA LBGE
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Spectacular work! Yum!
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You nailed them... I love the classic pepperoni!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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Good idea @rmr62, what's your method to quickly proof the yeast?LBGE & SBGE. Central Texas.
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What's not to love about pizza night at your house? Great looking pies!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
Nice pizzas! Seeing the good browning on top, do you cook them raised up in the dome?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie - no, not high at all...plate setter legs up, factory grate, a set of "feet", then the pizza stone. I do try to make sure to let the egg really stabilize at temp though.
LBGE & SBGE. Central Texas. -
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Very nice.
I'm having trouble with "oven spring" for bread I've been baking. My yeast is only a few months old, but maybe a new bottle will solve my problem too.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@rmr62 I know lots of recipes say you don't have to proof the yeast but I do it too. I put mine in 100-110 degree water with a pinch of sugar, stir, and make sure the little yeasties are doing their thing.
And I stopped buying the big square bags of yeast... The little glass jars are plenty for me
MAN those pizzas look fantastic!!!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
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I don't even buy the jars anymore. I pick up a couple of the little paper packets when needed. Then I know it's not too old.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
I would have never thought of that. Ever.
great pizzas my friend, beautiful presentation.
Merry Christmas."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Buy instant, not active, yeast and keep it in the freezer. Will last for years.*******Owner of a large and a beloved mini in Philadelphia
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You guys are wearing me down! I may have to make my own dough when I have some time over the holidays....
Pizzas look great and thanks for the yeast tip.
LBGE/Maryland -
Dude, those look insanely good. Great work, thanks for an inspiring post!
My last few attempts at pizza have been just above dismal, but I think it's time to give it another go! Can you give a few more details on your set up?
500-525 dome, right? Where are you cooking in the egg? Direct or indirect? Stone? I can make some assumptions but so far that hasn't panned out for me too well...
cheers -
B_B
Finally back in the Badger State!
Middleton, WI -
Where were you keeping your yeast? I store a small amount in the frig and bulk supply in the freezer (vacuum sealed). Room temp yeast will not last that long.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
@Black_Badger -- here is my setup, I am now getting consistently good results. Probably nothing special about this, it is just what works for me.
I go plate setter legs up, then the factory grate, then three of the BGE ceramic "feet", then the pizza stone. I try to align the ceramic feet with the legs of the plate setter.
I make sure to REALLY let the egg stabilize at temperature...you don't want the air temperature to be much hotter than the stone or the toppings cook before the dough. I light my fire 90 - 120 minutes before I plan to put the pizzas on.
While cooking the pizzas, I try to keep the lid open as little as possible, and I reduce the lower grate as needed to keep the temperature from spiking too much...with this approach I don't have any problem doing 4 - 5 pizzas (most I've done) in a row.
I find that around 500 - 550 dome temperature does a good job and is pretty forgiving...and I end up with all my arm hair. I've gone hotter, sometimes it works great, but not as consistently.
I always use parchment paper, otherwise once the dough has toppings I find I can't move it. I usually remove the parchment after about a minute or two, but it isn't critical. I do at least trim the excess paper so it doesn't stick out much beyond the edges of the pizza.
Don't give up, it is a fun cook once you find what works for you.
LBGE & SBGE. Central Texas. -
sorry about delayed response, but my proofing method is very similar to blind99 aboveLagrange, GA LBGE
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