Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

More Pizza ! today's Demo Cook

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 698
edited 9:40PM in EggHead Forum
For our regular Saturday Demo Cook at the store today , we had a bunch of pizza stuff leftover from my experiments all week so ...why not Pizza again! We are really busy with "guests" (read customers) at this time of year on weekends but we had enough hands on "deck" to get things baked and served and tasted.

First we have 2 Neopolitan pies, Caputo flour, traditional dough recipe (no oil,sugar, etc) . One pie plain, one with mushrooms.

dome temp for these was 650 ... stone measured 760 degrees when the pies went on. Baked in around 3 to 4 minutes to perfection.

Other pies are a focaccia bianca (using only one of our rubs and EVOO for a topping) and a "white pizza" using dough with very high hydration, mozz , mushrooms and onions.

All in all another great demo cook and the customers, of course, gobbled all the food up in no time.

IMG_4270.jpg

IMG_4271.jpg

IMG_4272.jpg

IMG_4274.jpg

IMG_4276.jpg

IMG_4277.jpg

IMG_4278.jpg

IMG_4280.jpg

IMG_4283.jpg
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 

Comments

  • AZRPAZRP Posts: 10,116
    Great looking crusts Fred. -RP
  • Thanks ...I'm starting to get a handle on this "pizza thing". Heck, today we didn't even fry ANY gaskets!
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • ;) what was your set up?
    Fried #1 gasket with platesetter feet down :pinch: on hi temp za cook
    Think the #2 gasket just "wore out" :woohoo:
    nice lookin crust -- you make??
  • BashBash Posts: 1,011
    Great looking pies, Fred.

    I still haven't been able to get consistent on my pizzas. Yours look perfect!
  • I use the "typical" setup .. platesetter legs down with the 3 ceramic feet and stone on top. I know it frys gaskets, believe me I know but after testing a bunch of different setups , more than you could guess, I always come back to this setup.

    dough was "typical" "traditional" vera napoletana dough .. caputo flour 59% hydration, no sugar or oil.

    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • thanks ...it is sometimes hard to get them right on the Egg. We always use a IR thermo to monitor / check the stone temp because the longer it's in there in teh hot egg with the fire below, the hotter and hotter it gets and then you start frying /burning/scorching the crusts .trust me I have burned a ton of them. Controlling the stone temp seems to be the tricky part.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • ViennaJackViennaJack Posts: 357
    Wow Fred - one of these weekends I'm going to have to make a pilgrimage up to Shillington...
  • BoatmanBoatman Posts: 854
    Man, great looking pizza. Gotta get down to your store B)
  • Yes, make the pilgrimage ! Yesterday (Sat) we had folks from Maryland, New Jersey and Ohio! Last week, Virginia and Canada. If you come on Saturday good chance of good food off the Egg or maybe a demo.
    FB/SGP
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
  • Stop by anytime! If you can let us know you're coming so we can roll out the carpet. :laugh:
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
Sign In or Register to comment.