Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sunday's pizza(pic heavy)

ResQueResQue Posts: 1,045
edited 7:18AM in EggHead Forum
It seems a lot of people did pizza over the weekend. Well I did too.

Here is a new setup I tried and I liked the result.
First, I removed the fire ring and placed the AR:
DSC_0016.jpg

Then the PS legs up:
DSC_0017.jpg

Then CI grid and stone on top of that. I have a fibrament stone so I use the protective pan underneath:
DSC_0019.jpg
DSC_0020.jpg

I got the egg to 550* and let it preheat for about an hour. Next cook I will hopefully have a IR thermo to check the heat of the stone. For the dough I used Reinhardt's neo-neapolitan with KA bread flour. Two pies I, actually the wife, hand stretched and two were rolled. Here are pics of the assembled pies:
Two mahgeritas:
DSC_0046.jpg
DSC_0041.jpg
One meat(had pepperoni and two different salame:
DSC_0042.jpg
And a hawaiian:
DSC_0043.jpg

The finished pies, the first went for 9 min, the others went for 8 min:
See the hot spot?
DSC_0045.jpg
DSC_0055.jpg
DSC_0049.jpg
DSC_0056.jpg

They were the best so far. I told you this was pic heavy. Thanks for looking!

Comments

  • vidalia1vidalia1 Posts: 7,091
    Great looking pies Aaron... :) now i am hungry...
  • Aaron,
    Looks good to me, i'm getting hungry!
  • ResQueResQue Posts: 1,045
    Thanks Kim.
  • HungryManHungryMan Posts: 3,470
    If you ask me, it looks like it worked good.
  • ResQueResQue Posts: 1,045
    Thanks Jimmy.
  • ResQueResQue Posts: 1,045
    Thanks. This setup is the best I have used so far. Now I just need to try and use the caputo flour and higher heat!
  •  
    Nice looking pizza, both of them. Love the Hawaiian.

    Kent
  • ResQueResQue Posts: 1,045
    Thanks Kent. Hawaiian is my favorite, especially dipped in house ranch!
  •  
    Never considered in House Ranch... that really sounds good and yet another thing to try.

    Kent
  • really sweet pizza's! i see that you have the pizza on parchment paper do you slide the pizza on the stone with the parchment paper under the pizza and if so does it burn up at the high heat? i can't get mine to slide off the peel no matter what i use, flour or cornmeal? thanks lou
  • LDDLDD Posts: 1,225
    I like pic heavy.. nice lookin pies.
    context is important :)
  • ResQueResQue Posts: 1,045
    Lou, I only use the paper to assemble. I dust the stone with corn meal and use my superpeel to take them on/off. I am not a fan of using parchment paper. As far as yours not coming off you may have a hydration issue with your dough. I have not had a problem sliding mine off. What dough recipe do you use?
  • ResQueResQue Posts: 1,045
    Thanks LDD.
  • Thanks for the reply Jagermeister
    >
    i'm not sure what the hydration issue is not wet enough or too wet?
    >
    i use the Boule recipe and i let it sit for an hour before i spin it out to my desired size using flour to help with the sticking issue but i can't get it off the peel using cornmeal should i powder profusely with flour???
    >
    i've resorted to using parchment paper but that baby burns up at high temps
    >
    thanks lou
  • Yummmmm. That is some fine looking pie. I too made pizza but we ate it before the camera clicked.
  • ResQueResQue Posts: 1,045
    Thanks badger
  • ResQueResQue Posts: 1,045
    Email sent
  • ResQueResQue Posts: 1,045
    It might sound odd, but I like it.
Sign In or Register to comment.
Click here for Forum Use Guidelines.