Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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 Tonight!!! Newbie Getting Better!

NucmanNucman Posts: 59
edited 3:43AM in EggHead Forum
This was another attempt at pizza. Glad to say that things are improving in the world of homemade pizza making . Can't wait to try AZRP's recipe next time.

Once again, I guess I went a little overboard with the pix.
















This one was especially for my six yr. old son.









That's it! As I said before, can't wait to mix up some of AZRP's recipe soon to give it a try.

Happy Eggin'!


  • :P lookin'lip-smaking good
    didn't look like za was soggy with all thoughs fresh veggies--always a worry (and a problem in oven) so we've been limiting amount of toppings. What has your experience been? Thanks B)
  • Where did you fin the recipe??I need to try a pizza and need a good recipe.
  • BrocBroc Posts: 1,398
    There's no such thing as Overboard!

    Lookin' great! :woohoo:

    ~ B
  • NucmanNucman Posts: 59
    Definitely not soggy enough to complain about! Although the one w/o the veggies was definitely more crispy. I like the veggies. I will give up a little crispiness in return for the veggies! Next time, I will try some mushrooms and olives. The Roma tomatoes are the best! I will NEVER cook another pizza i the kitchen oven again!!!
  • NucmanNucman Posts: 59
    I actually got the dough tip from Bayouegger. It's a slightly modified version of a recipe from Emeril's website for Rosemary Focaccia Bread. Here's the link:

    Follow the recipe as directed until the dough has doubled in size. Please make sure to add the 1 Tablespoon of chopped fresh Rosemary when you add the flour to the recipe. I use King Arthur Bread Flour. After the dough has risen to double it's size, I punch it down then divide it into 4 equal parts. I take one of the pieces and flatten it out into a disc with my fingers and then stretch it into a 12" pizza crust. The pieces I don't use, I wrap with plastic wrap and put into the fridge. When I want to use it, I take it out a couple of hours in advance so that it will come to room temp and then I flatten it out into a disc with my fingers from the center outward then stretch it out into a 12" pizza crust. Top with your favorite toppings and bake on the BGE @ 500* for 15 minutes on a pre-heated pizza stone on the platesetter with legs down.
  • GunnarGunnar Posts: 2,010
    I said the same thing about never cooking pizza've been bit!
  • reelgemreelgem Posts: 4,256
    Great looking pizzas!! Can't ever have too many pics!!
  • Love all the picts. Good looking pie. B)
Sign In or Register to comment.