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.

Pizza Night

Clay QClay Q Posts: 4,432
edited 3:42AM in EggHead Forum
Ooops, dough got away on me. :ohmy: :lol:
BGENouveauPizza20100001.jpg

That's ok 'cause this pizza dough was groovin to the jazz of Grover Washington Jr. while baking in a hot egg. Brick oven egging and jazz. My reward; Crispy thin crust Nouveau pizza, good stuff man.
BGENouveauPizza20100005.jpg

Baked 6, here are a few pics.
BGENouveauPizza20100008.jpg

BGENouveauPizza20100015.jpg

BGENouveauPizza20100009.jpg

Fat and happy at home.
Cheers!

Comments

  • MickeyMickey Posts: 17,539
    That is good looking pie!
    What dough did you use?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • AZRPAZRP Posts: 10,116
    Absolutely beautiful Clay, great pics too. -RP
  • elzbthelzbth Posts: 2,075
    Geez, they sure look good! I've got to buy a pizza stone - I'm missing out, big time! :laugh:
  • eenie meenieeenie meenie Posts: 4,392
    I'd be fat and happy too, if I ate that pizza! :lol: :laugh: :woohoo: It looks perfect.

    Thanks for the laugh Clay, I thought I was the only one to go off and leave my dough unattended, only to come back and find "the Blob". :woohoo:
  • Clay QClay Q Posts: 4,432
    My own, just eyeballed it. Turned out to be the best pizza dough. It's an overnighter, re-fed the dough this morning and it got all nice and happy. Almost got away on me and we had a good laugh. I hope to be able to make it again.
  • BashBash Posts: 1,011
    Clay, that's some of the best looking pies I've seen posted. Nice job. Dough shot cracked me up.
  • Clay QClay Q Posts: 4,432
    Yeah, went over to my son's house, dropped off a saw, stopped at the hardware store then the food market and when I got home went straight to the bowl to check. The dough almost got away. :pinch:
    Not this time. :silly:
    Best pizza I ever ate.
    Thanks.
  • Clay QClay Q Posts: 4,432
    Thanks man. ;)
  • Clay QClay Q Posts: 4,432
    I used the plate setter legs up, then grid, then egg feet and pizza stone sitting on the feet.
    The pizza stone works great.
  • Hawg FanHawg Fan Posts: 1,251
    Great looking pizzas. I really like the thin crust, but haven't found a recipe that excites me yet.

    Terry

    Any road will take you there if you don't know where you're going.

    Terry

    Tulsa, OK
  • cookn bikercookn biker Posts: 13,407
    Clay, Keep those baking pictures coming!! I love them and it will soon get me doing them.
    Thanks!!
    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
  • Nice looking eats!!!
    WE msy be doing pies tomorrow, if the weather holds.... Thanks for the grea inspiration!!
  • Clay QClay Q Posts: 4,432
    Thanks. When I got home and saw the bowl I said "Holy Smokes". :lol:
    This dough just turned out the best, made a great crust. Guess I should let the dough crawl again the next time I make pizza. :cheer:
  • KenHawkKenHawk Posts: 58
    What temp were you cooking them at?
    Any sugar in that dough recipe?
  • Nice pies Clay

    Ross
  • Looks Great - Crust looks so crispy!
  • nice! I really like the random shaped crusts
  • Cooked perfectly, never been able to do that....what set up do you use, like to try it....

    thanks,
    howard
  • Clay QClay Q Posts: 4,432
    Easy setup; Plate setter legs up, grid, egg feet then pizza stone on feet--- used feet to get a little extra height in the dome.
    Temp. 550 degrees, clean burning lump with egg pre-heated.-started the fire about an hour before baking.
    Use two pieces of parchment paper roll out the dough. Rub a little shortening on the top parchment so the dough will not stick after rolling out thin. Trim bottom parchment around the pie with scissors after rolling and then build pizza. No tomato sauce used on these pizza's, focused on simple toppings and the flavor of a delicious crust.

    If I can do it, you can do it. :)
    Thanks yankeefan, have a great day.
  • Clay QClay Q Posts: 4,432
    550 degrees. Yes there is sugar in the dough, I like the dough a little sweet, more flavorful this way for pizza in my opinion.
  • Thanks for the directions, will try it next time....sauce has been the issue for me as the pizza middle has too much sauce and cheese so the dough underneath that area doesn't seem to firm up well, hense a slice has to be eaten by fork and knife.....

    Thanks again,
    Howard
Sign In or Register to comment.
Click here for Forum Use Guidelines.