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Pizza Tonight

2 Pies one with  spinach,  Broccoli,  ricotta and Motz, Provalone and Parm and the second with pepperoni, sausage and Motz and  Provalone.
Charlotte, Michigan XL BGE

Comments

  • dsrguns
    dsrguns Posts: 421
    Well done! They look delicious. I am getting my AR and pizza stone for Christmas. Can't wait to give pizzas a shot. What was your temp and time for these cooks?
      
    XL BGE
    MD
  • Grillmagic
    Grillmagic Posts: 1,600
    dsrguns said:
    Well done! They look delicious. I am getting my AR and pizza stone for Christmas. Can't wait to give pizzas a shot. What was your temp and time for these cooks?
    500/550 dome for around 13 to 15 minutes, we like well done so I try to bake them until they look like the crust on a loaf of bread. The BGE is a great pizza cooker.
    Charlotte, Michigan XL BGE
  • dsrguns
    dsrguns Posts: 421
    Thanks for the info. If mine come out looking like that, I will have succeeded. Well done suits me also. Possible Pork Butt weekend for me. Enjoy.
      
    XL BGE
    MD
  • That's magic right there brother magic...... what crust did you use?
    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"
  • RRP
    RRP Posts: 25,880
    edited December 2016
    Looks good, Chuck! Are you going to be home for Christmas or out entertaining? Seems like my former neighbor, Rex Havens, was never home for Christmas, but instead on a cruise ship somewhere where it was warm and would always come back tan! BTW Happy Holidays!
    Re-gasketing America one yard at a time.
  • caliking
    caliking Posts: 18,727
    Nice pies!

    But holy sh!t... what's that stuff on your car???

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Outstanding work there!
    Stillwater, MN
  • bluebird66
    bluebird66 Posts: 2,717
    Those look super good but you can keep that white stuff on the ground.
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • JMCXL
    JMCXL Posts: 1,524
    Nice looking pizza. How did you get your dough so round. Mine always are smaller and not perfectly shaped (but no one complains when its pizza night).  I tried a new flavor last night - Chicken, white BBQ sauce and Goat Cheese, a new #1 favorite off the egg!!!
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
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  • Grillmagic
    Grillmagic Posts: 1,600
    That's magic right there brother magic...... what crust did you use?
     I buy the dough  from the same pizza place I worked at 40 some years ago it's $1.50 a pizza skin and a heck of a lot easier than making it myself comes out great .
    Charlotte, Michigan XL BGE
  • Grillmagic
    Grillmagic Posts: 1,600
    JMCXL said:
    Nice looking pizza. How did you get your dough so round. Mine always are smaller and not perfectly shaped (but no one complains when its pizza night).  I tried a new flavor last night - Chicken, white BBQ sauce and Goat Cheese, a new #1 favorite off the egg!!!
     It's a 12 inch pizza dough that I punch out/form with my hands  then roll then toss, the dough I buy works perfect for this. That's a 16 inch pizza screen and I stretch the 12 inch dough  out to make thin crust.  I bake the pizza for 3 to 5 minutes on the screen and when it's firm enough I slide it directly onto the pizza stone, there are better methods but this one works for me.
    Charlotte, Michigan XL BGE
  • I'm asking for a lifted grate for Christmas can't wait to cook pizza in the dome. Looks amazing!
  • Grillmagic
    Grillmagic Posts: 1,600
    RRP said:
    Looks good, Chuck! Are you going to be home for Christmas or out entertaining? Seems like my former neighbor, Rex Havens, was never home for Christmas, but instead on a cruise ship somewhere where it was warm and would always come back tan! BTW Happy Holidays!
    Hi Ron, I have a show 2 hours away in Bay City tonight then I am off until New Years Eve where I am at the Soaring Eagle Casino.  Looking forward to the time off,  I had 14 flights in the month of December so this little break is welcome. Also Ron what's your thoughts on using a spiral cut ham for an egrets cook/method?
    Charlotte, Michigan XL BGE
  • RRP
    RRP Posts: 25,880
    RRP said:
    Looks good, Chuck! Are you going to be home for Christmas or out entertaining? Seems like my former neighbor, Rex Havens, was never home for Christmas, but instead on a cruise ship somewhere where it was warm and would always come back tan! BTW Happy Holidays!
    Hi Ron, I have a show 2 hours away in Bay City tonight then I am off until New Years Eve where I am at the Soaring Eagle Casino.  Looking forward to the time off,  I had 14 flights in the month of December so this little break is welcome. Also Ron what's your thoughts on using a spiral cut ham for an egrets cook/method?
    Breathing room is GOOD!!! 

    As for the spiral cut and Egrets cook I have read where people do, but it makes no sense to me as the injected maple will merely run out between the slices! OTOH if you would take the time I could see smearing the syrup between the layers instead of injecting. Thing is even with a solid un-cut ham you have to be careful and not be too forceful with the plunger or the syrup will squirt out all over you and the counter! 
    Re-gasketing America one yard at a time.