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Pizza

Eggerman1Eggerman1 Posts: 154
edited 4:47AM in EggHead Forum
I was going to do CWM ribs today, but i got home late and therefore I will do them tomorrow. But tonight I did a pizza as the photos show.

DSC_0120-Copy-Copy.jpg

I will post my picks of CWM's ribs tomorrow as he is the legend!
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Comments

  • Marc  from ILMarc from IL Posts: 499
    basil,chicken,onion,mozzeralla ??
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  • Adult ADHDAdult ADHD Posts: 150
    Looks great! Last night, I attempted to make my first pizza. They turned into calzones, as I couldn't get them onto the stone.
    Corn meal was placed on a pizza stone with the pizza made on top of that. The plan was to roll it over to the hot stone on the egg. No luck. Thankfully, the family still gave two thumbs up. Words of wisdom?
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  • mr toadmr toad Posts: 666
    looks good - do you have photo of finished pie

    mr toad
    In dog Beers - I have had only one !
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  • GoodyGoody Posts: 102
    when you roll out your dough to build your pizza, roll it out on parchment paper. then when ready to go on egg, just transfer pizza, paper and all, to the hot stone on the egg. the edges of the paper will burn a little but it wont affect the overall good. that is what i have picked from these other guys on the forum thus far. see picture below.

    DSC_0028.jpg

    DSC_0029.jpg
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  • smoky bsmoky b Posts: 648
    yeah parchment paper really does make it easier. i tried without it for months and lost a few toppings to the fire.
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  • Adult ADHDAdult ADHD Posts: 150
    Thank you.
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  • Eggerman1Eggerman1 Posts: 154
    Couldn't have explained it better, parchment paper has made it so easy to transfer.

    Here are completed pics of the pizza, and to the question, yes tomato, basil, mozzarella, red onion, pizza sauce (marinara) with a few chicken chunks (previously grilled). Pizza it seems is good with any ingredients.

    DSC_0127.jpg

    DSC_0130.jpg
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  • JazzmanJazzman Posts: 62
    I know I'm in the minority, but I don't like parchment paper for pizza - in the oven OR on the egg. I do feel that the "burned" scent does get into the pizza somewhat. I finally found the perfect tool, called the super peel - it's a bit expensive, but if you're a pizza fan (I make all kinds of pizza - napolitana, chicago style, focaccia - at least once a week)it's well worth the cost - it works like a charm, even with the wettest pizza doughs! Here's the link:

    http://www.superpeel.com/

    Cheers!
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  • JazzmanJazzman Posts: 62
    I know I'm in the minority, but I don't like parchment paper for pizza - in the oven OR on the egg. I do feel that the "burned" scent does get into the pizza somewhat. I finally found the perfect tool, called the super peel - it's a bit expensive, but if you're a pizza fan (I make all kinds of pizza - napolitana, chicago style, focaccia - at least once a week)it's well worth the cost - it works like a charm, even with the wettest pizza doughs! Here's the link:

    http://www.superpeel.com/

    Cheers!
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  • Large MargeLarge Marge Posts: 404
    On a standard peel, spread a little flour (not too much or it gets on the stone or clumps under the crust and burns). This takes some practice, but anyone can get the technique - you should be able to "shake" the pie...think pulling a tablecloth out from under the plates and glasses...and if you can do that without mangling the shape of the dough (I've failed miserably here but even a misshapen pizza tastes great) you can shake the peel and slide the pie on the stone without problem. Best of luck!
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  • Large MargeLarge Marge Posts: 404
    by the way the thin crust shot here looks fantastic!
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  • thechief96thechief96 Posts: 1,908
    Great looking pizza. :)
    Dave San Jose, CA The Duke of Loney
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