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Classic & improvised pizzas
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
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
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
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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!
MichaelCentral Connecticut -
Both of those pizza's look great. Nice work!
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Carolina Q said:you had me at red enchilada sauce! looks great!
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 -
Wow niceLarge, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
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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 -
DAMN! Nice.
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Interesting. Looks good from my house.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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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"
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Those Za's are fantastic. Beautiful cook!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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.
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Nice work, both pies look great!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Oh that second pie with the Texas Pickles....nice.
LBGE Katy (Houston) TX -
Great looking pies!
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Those look fantastic! Gig 'Em!
Native Texan currently living in the Pensacola, FL area
1x LBGE -
I am new at this, what did you use to raise the stone from the rack?
Thanks.... -
I love the idea of an enchilada sauce as the base.
Those pies look great. -
gooseneck said:I am new at this, what did you use to raise the stone from the rack?
Thanks....
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 -
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 -
Great idea! Thanks for sharing.....
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What temperature?
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Has anyone tried the William Sonoma pizza crust mix?
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tjsp said:What temperature?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 -
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 -
mmmmm.....pizza...........
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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One more question : what size and where did you get your pizza stone
Thanks. -
gooseneck said:One more question : what size and where did you get your pizza stone
Thanks.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
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