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Pizza getting closer!
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WokOnMedium
Posts: 1,376
Thanks to Molly I have the recipe, still working on my procedure.
Dough after overnight in the fridge
Pie with pesto, Italian sausage, sun dried tomatoes, fresh basil and mozz.
at the top of the AR, with another pizza stone just above gasket level. 700* for about 6 minutes
The bottom looks pretty good, but the top could have browned up quite a bit more. Perhaps I need to get it higher in the dome?
Pesto was good for flavor, but too much olive oil. Overall, I'm headed the direction I want to go. Comments and suggestions welcome.
Dough after overnight in the fridge
Pie with pesto, Italian sausage, sun dried tomatoes, fresh basil and mozz.
at the top of the AR, with another pizza stone just above gasket level. 700* for about 6 minutes
The bottom looks pretty good, but the top could have browned up quite a bit more. Perhaps I need to get it higher in the dome?
Pesto was good for flavor, but too much olive oil. Overall, I'm headed the direction I want to go. Comments and suggestions welcome.
Comments
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Looks good.
I'd try lower temp for longer cooking time. 600 for 10-12 minutes will probably make everything cook evenly. I'll go 700+ for very simple pizzas, cheese and herbs. -
Agreed!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
You so will get there Staci!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Mike! What the...? I count on you to taunt with pictures of places lighttemps away from here. :laugh:
Thanks for the tips. 600 next time. -
Thanks again for the foundation. This was the first time I was getting what I wanted them to look and taste like.
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No prob. Nice talking with you Staci!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Staci - Great effort! We usually go about 550-575* for 10-12 minutes. This allows the bottom to brown slightly while the top cooks as well. Maybe just a bit too high on the temp this time. Pie looks good though, and love the choice of ingredients. You'll get it!!
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cook it at 550 and longer. getting it higher is not needed.
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Maybe a bit more sugar in the dough. I heard that will brown more. Not sure if it's true. Not very round, but brown and good.
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Maybe a bit more sugar in the dough. I heard that will brown more. Not sure if it's true. Not very round, but brown and good.
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Looks amazing.
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Staci- high in the dome does help in my opinion. I cook my thin crust pies at about 700* using the setup below. Assuming you have the spider in addition to the AR, put the spider on top of the grate, then I put my 13" stone on spider. You will have to either remove the thermometer, or put the clip on the outside of the Egg. I get pretty even browning bottom and top in about 5 mins. Works well with thin crust, but go very light on toppings.
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Staci,
I'm really liking the CI pan. Cheating maybe but really like the results.
SteveSteve
Caledon, ON
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I agree with the others...550-600 degrees for 10-12 min gives brown toppings and perfectly cooked crust.
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Staci,
That pizza looks great.
Here's a suggestion on how to end up with less olive oil and soaking into the crust.I put the pesto I'm going to use on my pizza in a mesh strainer over a bowl to drain the excess olive oil off.You still will have plenty of pesto and oil left for your pizza.
That pizza sure looks inviting.
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