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Tonight's Pies
Pizza night tonight. First pie stuck to the peel. Still came out good even though not the prettiest. 2nd pie came out great.
What temp does everyone cook pizza at? Was at around 750 tonight, and these took about 5 mins each. Wife is thinking I should try a lower temp? Best pizza I have made so far, but just trying to keep experimenting.
Set-up is place setter legs up, grate, raised grate, foil balls, pizza stone.
Pizza was dough made with "00" and bread flour, homemade sauce, fresh mozz, garlic oil, salt, and finished with shredded parm.
Comments
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Temp depends on dough thickness and if you like crispy char. My wife likes it cracker thin. I like deep dish. 600 for us. In Pittsburg they cook with coal fired ovens at 1000 degrees+. Pizza takes around a 1.5 minutes. But super thin and low toppings.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Looks really good to me. You may want to try semolina flour on the peel. It does wonders for me at least.
I have the best results with Bread flour at 550 to 600. -
Looks great! I've been cooking them at 550-600 also and they turn out perfect. Thin crust, usually takes 7-8 minutes, and we like them more on the well done side. I've only used parchment paper and it seems to work well but I've only had an egg since February so I'm a newby.Scott
Magnolia, TX
LBGE
Mini Max -
I've made my share of non-round pies....nice cook.
LBGE Katy (Houston) TX -
Thanks guys. What do you find different in your pie from cooking at 550 compared to say 800?
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Not much actually as long as it is cooked raised. Less of a chance of burning the bottom before the toppings are cooked.
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Cool. Thanks for the feedback. Will def try around 550 for next weeks!
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I use cornmeal on my peel.
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Hope everyone doesn't mind me posting again on this thread.
This week's Friday pizza night was cooked more around 550. Pies cooked for closer to 10-11 minutes. Wife thinks somewhere in between this week and the high heat from last week is the sweet spot. I kind of am leaning towards the higher heat. If not even higher, just shorter time. While remembering the dough recipe has a lot to do with it. Last week's dough batch made enough for 8 pies so was the same recipe just defrosted.
We are having fun experimenting as everything we have made is better than any take out we could have.
Again appreciate all your expertise and advice!
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That's one of the most beautiful pie pics I've seen posted.
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Thanks for the positive comments guys! This was my 3rd pizza cook so still learning. I used to think grilled pizza on the gas grill was good. Doesn't even touch what you can do on the egg.
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I usually shoot for about 650-700 for this kind of pizza cooks. Btw, these pizzas look great. I think that for pizza on the egg, its hard to beat a simple margherita pizza.
Which Steel City are you from; Bham, or the Burgh?
Killen, AL (The Shoals)XL, Small, Minimax, and Mini BGEs -
Damn fine pizzas.
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Pittsburgh here. Go Pens!
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I was enchanted by Pittsburgh on my one trip there in 2010.
The geography, waterways, and bridges seems to divide the city up into distinct neighborhoods, each with its own unique feel to it. ...The opposite of cookie-cutter America where one square mile could be identical to that of another city.
My only wish is that Pittsburgh were closer to Longwood Gardens in Kennett Square, PA, one of the most beautiful places on earth during Thanksgiving or Christmas.
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Great looking pies.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Never heard of long wood gardens. Just looked it up and agree it is pretty far away.
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Your pies look amazing, would you share the dough recipe?Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Dough is from this book:
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steelcityegger said:Dough is from this book:Roanoke, VA
Large BGE Owner -
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Yes, basic recipe but used half 00 and half bread flour. First day did not refrigerate, but after first day threw extras is freezer. Then when took them out let thaw and come to room temp.
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