Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

pics of my best pizza made

fyrcatfyrcat Posts: 41
edited November -1 in EggHead Forum
Showing the no knead 1/2 whole wheat,1/2 white dough(I have posted the recipe under breads). It is fairly wet,but is easy to spread on parchment paper with wet hands to make 2 pizzas. I heated up my xtra large egg with my 3/4" fibrament stone. Plate setter upside down,with grill on top,and stone on top of that. Fresh lump,after 45 minutes,the egg's thermometer is off the chart. Using my Raytek F-MT6 lazer thermometer the stone registered around 615 deg. Took 5-6 minutes to cook,charred the parchment,but not the crust. Nice chewy texture,added some goat cheese to second pizza after it came out of the egg...YUMMYP1140141.jpgond pizza after it came out of the egg...YUMMYP1140144.jpgP1140145.jpgP1140146.jpg<a href="http://photobucket.com/" target="_blank"><img src="http://i126.

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