Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pizza night with the kids.... more fun with PP and fatties...

Pace YourselfPace Yourself Posts: 42
edited 1:16AM in EggHead Forum
Hey Gang,[p]Happy weekend! My wife is out with the ladies tonight so I picked up a pound of fresh made pizza dough from a local deli/bakery.($1.50/lb...Biggest no-brainer of my week...) I use a small BGE for pizza so they are about 10 inches in diameter. I get three 10-inch pies out of the 1 lb of dough. I use a lot of cornmeal to keep things slipping along and I take the dough out of the fridge about 30-45 minutes prior to working with it.[p]I got a fresh load of lump going in a completely cleaned out Egg. I added the plate setter and the pizza stone once I was glowing red underneath. (I also use some GrateMates to raise the pizza stone about an inch or so from the plate setter. I know some folks use ceramic or metal spacers but the GrateMates work like a charm for the small.)[p]As the dome temp got to about 450 I started putting together the first pie - cheese for my son. I put it on when the needle was at about 700 in the dome. (450 to 700 seems to move pretty fast on my small...) 4 1/2 minutes or so and it was off. While that was cooking I put together a pepperoni for my daughter and put that on for about 4 1/2 min. These both came out real nice and the kids, who don't mind a little char but don't like the taste of carbon, both gave it thumbs up. (No pictures... they were hungry and I was moving fast...)[p]I was looking form something a little different and have some fatties and PP in the fridge so I started thinking about a spicy BBQ pizza. (I put together a cheesy PP and fatty sandwich for lunch - Is there a support group I need to be looking into?)[p]Anyway, I got my dough rolled out, punched it full of holes with a fork, spooned on some Stubs BBQ sauce, added PP and small fatty pieces, then a few handfuls of Motz, and finished with a liberal dose of Tabasco Chipotle.[p]4 1/2 minutes on the Egg and here it is: (It didn't last 10 minutes after these pictures...)[p]




  • Pace Yourself,
    Great looking pizza. Yummy as a matter of fact, AZ

  • AZ Traveler,[p]It was AZ... crunchy and smokey with the PP adding a little softer texture and the fatty providing those little happy spots in the back of the mouth...mmmm[p]Cheers
Sign In or Register to comment.