BGE Day 3 = Pizza

flatso · January 2009

This is my 2nd cook on my BGE. My wife was running late so I had time to stop by the pizzeria and picked up a few doughs. I sparked up the BGE with the legs down, broke in the new feet, and set my old pizza stone on top.

I'm still in the break in period so while she was getting to 400 I rolled out thin 1/2 a dough and raided the fridge. I added some olive oil, left over tomato sauce, a quick pesto, buffalo mozzarella, grated some reggiano, a few slices of serrano ham, and topped her off with manchego cheese, and grey salt.

Put her on the grill and 12 minutes later I scooped her up and added another quick drizzle of olive oil and some dried mexican oregano.

My wife came home just in time to eat her hot off
of the grill and she said she loved every bite.

Damn I love this grill.....I'm gonna be 400 lbs.

Firetruck · January 2009

That looks good Flatso. Your pizza stone looks suspiciously like a "Pampered Chef" stone. If it is be careful cause I've seen several of those break in these eggs. I guess they can't handle the heat.

BTW that's some pricey booze ya got there.

JPF · January 2009

Here is what is left of mine. The thinner ones just don't hold up to the high heat. This was back in late 2004

Grandpas Grub · January 2009

Pampered Chef stones don't do well int he egg. In the past there were quite a few reports of broken Pampered Chef stones.

GG

BBQMaven · January 2009

Looks great...

rockytopsc · January 2009

High Class! Single Barrell and Pizza, when do I come over? Good looking cook & beverage selection!

AL · January 2009

LOOKS GOOD, WHATS THE MENU FOR THE SUPER BOWL??

AL

Zippylip · January 2009

flatso, great combination of ingredients, serrano ham is about as good as ham can get, what a great idea

TomM24 · January 2009

Nice looking Za. My wifes pampered chef pizza stone broke on its second trip in the egg. I've had two bottles of th JD single barrel wasn't happy with either. I actually prefer the regular JD. Now gentleman jack is another story.

Nucman · January 2009

Thanks for the tips about the Pampered Chef stone. I have only used my wife's once in my BGE @ 400* but I will be replacing it today. If that thing would break in the egg, I would NEVER hear the end of it.

flatso · January 2009

I've had this stone for a while. It is fairly thick, thicker than most stones, and I think we got it at Crate and Barrel but I'm not 100% on that. Either way, it has seen its share of pizzas not at the high temp that an Egg can get to though. Thanks for the warning though, I'll keep an eye out for cracks.

As for the serrano, I like it much better than prosciutto, less salty, and goes better with olive oil.

BGE Day 3 = Pizza

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