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Pizza night.....always a favorite at our house.....

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northGAcock
northGAcock Posts: 15,164
edited August 2016 in EggHead Forum
All veggie Za tonight...... mushroom, tomato, onion, fresh garlic and Basil From the garden.  I pulled some 00 dough I had made a while back from the freezer. Thanks for lookin.
Ellijay GA with a Medium & MiniMax

Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Holy moly!! That looks MIGHTY FINE!!!!

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

    Michael 
    Central Connecticut 

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  • RedSkip
    RedSkip Posts: 1,400
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    Fresh basil is amazing, great looking pie!
    Large BGE - McDonald, PA
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  • Gunnar
    Gunnar Posts: 2,307
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    A little char, browned cheese, spot on...
    LBGE      Katy (Houston) TX
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  • bgebrent
    bgebrent Posts: 19,636
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    Beautiful pizza brother!  Looks delicious!
    Sandy Springs & Dawsonville Ga
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  • MaC122
    MaC122 Posts: 797
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    looks amazing, great job! Quick question.....I made 00 dough before but im just curious how long it will last in the freezer. Thanks for the help.
    St. Johns County, Florida
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  • johnmitchell
    johnmitchell Posts: 6,581
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    Well look at you !!!!! Robin that is off the hook.. Awesome brother !! Pour yourself a Bloody or a Slushy..  =)
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Dyal_SC
    Dyal_SC Posts: 6,056
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    Great looking pizza, Robin!  Pattie did good.  =)
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  • northGAcock
    northGAcock Posts: 15,164
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    MaC122 said:
    looks amazing, great job! Quick question.....I made 00 dough before but im just curious how long it will last in the freezer. Thanks for the help.
    I make a batch (good size ball) about once a month. I cut into 4 pieces, use one and vacume seal the others individually. I do pizza about once a week. I can attest to good quality 30 -45 days with no issues. I would assume longer (again I vac seal).
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Eggaroo
    Eggaroo Posts: 417
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    Very good! Love all veggie pizza for a change of pace. 
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
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  • northGAcock
    northGAcock Posts: 15,164
    edited August 2016
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    johnmitchell said:
    Well look at you !!!!! Robin that is off the hook.. Awesome brother !! Pour yourself a Bloody or a Slushy..  =)
    Thanks John....Vacation starts this weekend......will be on the Bloodys like stink on a monkey. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,164
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    Dyal_SC said:
    Great looking pizza, Robin!  Pattie did good.  =)
    Let's be honest....I married up :o
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,164
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    bgebrent said:
    Beautiful pizza brother!  Looks delicious!
    Thanks brother Brent..,..I tasted good too.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,164
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    Gunnar said:
    A little char, browned cheese, spot on...
    On thing about 00 dough is it is heat tolerant. It allows the cheese and toppings to get happy without burning a nice thin crust. Thank for your observation....Its how I like it as well.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • northGAcock
    northGAcock Posts: 15,164
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    Thank you @Carolina Q and @RedSkip for your kind words. My basil is very healthy this year. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • flyerdoc
    flyerdoc Posts: 141
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    Looks terrific! Could you supply the particulars: grill set-up, temps etc
    I ask only because I'll be doing my first pizza this weekend. I'm trying to get some dough balls from my favorite pizzeria soon. The store bough all say 450F I'm looking to get a bit higher 500-600 and assume the pizzeria balls will do better at higher temps (I am assuming they have less sugar). I will eventually make my own dough but for now... its buying the best dough I can with the dough I have :)
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  • Grillmagic
    Grillmagic Posts: 1,600
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    Amazing!
    Charlotte, Michigan XL BGE
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  • northGAcock
    northGAcock Posts: 15,164
    edited August 2016
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    @flyerdoc I have had mixed results with purchased dough. I find much more sucess with makin calzones than pizza with purchased dough. That said, you can purchase 00 from Amazon,.... can share the details if interested. 

    Pizza is a learned skill on the egg, however I am amazed at many first time pizza cooks i see on this forum. My set up...I use the plate setter feet down. I place my pizza stone over the plate setter raised with extended legs. I use some shelf elevators from my wife's kiln...but bricks are a easy option as well. A hot stone is important for the crust.....so you need to heat your stone for at least 30 min before cooking. Getting the stone high above the felt line leverages the reflective heat from your lid. With the 00 dough, I cook upwards of 600-650 degrees. One other thing. Build your pizza on a piece of parchment paper cut the size/shape of your stone. When cooking, allow several min cooking before removing it for direct contact between crust and stone. 

    Much success with your cook. I think with Expierence you progress from good > gooder>great =)
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Jeremiah
    Jeremiah Posts: 6,412
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    That's it. That's the next competition. Maybe late September?
    Slumming it in Aiken, SC. 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    Damn!!!   You nailed it!!   Looks delicious!
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • DoubleEgger
    DoubleEgger Posts: 17,188
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    Jeremiah said:
    That's it. That's the next competition. Maybe late September?
    Will Jason still be bitter? 
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  • Jeremiah
    Jeremiah Posts: 6,412
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    DoubleEgger said:
    Jeremiah said:
    That's it. That's the next competition. Maybe late September?
    Will Jason still be bitter? 
    Hey he at least got votes. I got none. 
    Slumming it in Aiken, SC. 
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  • northGAcock
    northGAcock Posts: 15,164
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    Jeremiah said:
    That's it. That's the next competition. Maybe late September?
    Always game for a little competition.  That said, bigger cookers would be more ideal for that one.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Jeremiah
    Jeremiah Posts: 6,412
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    We'll have to figure out the details. Can't say you don't have a leg up though...
    Slumming it in Aiken, SC. 
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  • WAHOO_EGGER_CVILLE
    WAHOO_EGGER_CVILLE Posts: 293
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    That is solid!!!! Your technique sounds great.  I will give that a go next pizza night at our place!  Way to Go!

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  • Luvnlife
    Luvnlife Posts: 219
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    Oh man, that's looks awesome. Well done!
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  • flyerdoc
    flyerdoc Posts: 141
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    @northGAcock thanks very much for the detailed information. That helps a lot, many great tips, I will try to post some pics of my first pizza cook later in the week.
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  • bgebrent
    bgebrent Posts: 19,636
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    Jeremiah said:
    We'll have to figure out the details. Can't say you don't have a leg up though...
    Robin got that pie at Dominos 3 or 4 days ago and repurposed it for his post.  No worries @Jeremiah.  If you Carolinians could come a wee bit west to North GA lake country, you'd get a real pizza contest.  @theyolksonyou said he'd take you all to task!
    Sandy Springs & Dawsonville Ga
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  • northGAcock
    northGAcock Posts: 15,164
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    bgebrent said:
    Jeremiah said:
    We'll have to figure out the details. Can't say you don't have a leg up though...
    Robin got that pie at Dominos 3 or 4 days ago and repurposed it for his post.  No worries @Jeremiah.  If you Carolinians could come a wee bit west to North GA lake country, you'd get a real pizza contest.  @theyolksonyou said he'd take you all to task!
    To the entire forum....Brent appears to be trying the various samples his drug reps have left him. When he comes to, he will realize how rediculous he sounds. Let this be a lesson to us all. Say no to drugs.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bgebrent
    bgebrent Posts: 19,636
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    Robin, how'd the Dominos app work out?
    Sandy Springs & Dawsonville Ga
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    Now that's a happy thing to start the morning with!  Yum!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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