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Classic & improvised pizzas

SciAggie
SciAggie Posts: 6,481
Made a classic Margherita pizza tonight. Finished with a little aged balsamic - I liked that. Then I made a pulled pork pizza. I used red enchilada sauce for the base, then pulled pork, grilled onion & bell pepper, topped with monterey jack and queso fresco and some sliced jalepeno. Used cilantro lime dressing to finish. It was great - even if I say so myself...

I let the dough rise for about 18 hours

Raised stone to get dome heat

Margherita pizza

Pulled pork pizza
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

Comments

  • CPARKTX
    CPARKTX Posts: 2,095
    Beautiful 
    LBGE & SBGE.  Central Texas.  
  • Carolina Q
    Carolina Q Posts: 14,831
    you had me at red enchilada sauce! looks great!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • YEMTrey
    YEMTrey Posts: 6,829
    Both of those pizza's look great.  Nice work!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • SciAggie
    SciAggie Posts: 6,481
    you had me at red enchilada sauce! looks great!
    I just made it up because I had leftovers. It was actually very good. 
    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
  • kl8ton
    kl8ton Posts: 5,410
    Wow nice
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • bgebrent
    bgebrent Posts: 19,636
    Nice work brother!
    Sandy Springs & Dawsonville Ga
  • SciAggie
    SciAggie Posts: 6,481
    I'm putting a pizza oven in my outdoor kitchen - but if it makes better pizzas than this I don't know if I can handle it. 
    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
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Interesting. Looks good from my house. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,533
    Best I've seen lately!!
    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"
  • YukonRon
    YukonRon Posts: 16,984
    Those Za's are fantastic. Beautiful cook!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Great pizzas and great pics.  A+ on the food photography erotica.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Focker
    Focker Posts: 8,364
    Nice work, both pies look great!  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Gunnar
    Gunnar Posts: 2,307

    Oh that second pie with the Texas Pickles....nice.

    LBGE      Katy (Houston) TX
  • Great looking pies!
  • Those look fantastic!  Gig 'Em!

    Native Texan currently living in the Pensacola, FL area
    1x LBGE
  • gooseneck
    gooseneck Posts: 4
    I am new at this, what did you use to raise the stone from the rack? 
    Thanks....
  • bigbadben
    bigbadben Posts: 397
    I love the idea of an enchilada sauce as the base. 

    Those pies look great. 
  • SciAggie
    SciAggie Posts: 6,481
    gooseneck said:
    I am new at this, what did you use to raise the stone from the rack? 
    Thanks....
    I bought some long bolts, nuts and washers at the hardware store and attached them to a cheap grate from Lowes or Home Depot. 

    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
    SciAggie Posts: 6,481
    Thanks everyone for the kind words. 
    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
  • gooseneck
    gooseneck Posts: 4
    Great idea! Thanks for sharing.....
  • tjsp
    tjsp Posts: 48
    What temperature? 
  • tjsp
    tjsp Posts: 48
    Has anyone tried the William Sonoma pizza crust mix? 
  • SciAggie
    SciAggie Posts: 6,481
    tjsp said:
    What temperature? 
    I cooked these at about 575 dome temp. I let the egg "soak" at that temperature for about 1 1/2 hours. Part of that is by design, part because my wife got delayed at work. It takes a while for the ceramics to come up to temp themselves. 
    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
  • HoustonEgger
    HoustonEgger Posts: 616
    Well done sir! 
    Formerly of Houston, TX - Now Located in Bastrop, TX
    I work in the 'que business now (since 2017)

    6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
    Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker
  • ThrillSeeker
    ThrillSeeker Posts: 306
    mmmmm.....pizza...........

    Large BGE - Medium BGE - Too many accessories to name

    Antioch, TN

  • gooseneck
    gooseneck Posts: 4
    One more question :  what size and where did you get your pizza stone
    Thanks. 
  • SciAggie
    SciAggie Posts: 6,481
    gooseneck said:
    One more question :  what size and where did you get your pizza stone
    Thanks. 
    That's easy. It's a Big Green Egg pizza stone for the large. I don't know the dimensions without measuring. 
    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