Pizza night

500

Ingredients



The Mrs. says I take pictures all the time of food, and I never take pictures of her. So I tried to take one of her and this is what I got.



Pizza 1; crust too soft.



Pizza 2, the white pizza; crust a little too burnt, but still good.




Pizza 3; crust way too burnt.

Scottborasjr

Have you ever had much luck using the Pillsbury pizza crust on the egg? I've never tried.

ShedFarm

Hey, 500 ... I live in Powhatan, and work in Midlothian (Charter Colony/Genito area). I just bought a case of Sam's club pizza dough balls to play with, but my eggs aren't ready yet.

If you want to give the Sam's club dough a try, let me know, and I can give you a dough ball or two.

Holy Smokes

http://allrecipes.com/Recipe/Pizza-Dough-II/Detail.aspx

This is the only pizza crust I've tried homemade... it's by far the best tasting pizza crust I've ever had! Not too thick, and not too thin...
And simple!

500

Scottborasjr wrote:

Have you ever had much luck using the Pillsbury pizza crust on the egg? I've never tried.

I've found that the Pillsbury crust is best as a thin pizza with minimal toppings. When it's loaded the crust doesn't crisp up, so light on the sauce. We like a white pizza best with this crust; EVOO, lots of garlic, feta and mozz. cheese, dried herbs, sundried tomatoes, banana peppers, kalamata olives.

500

Thanks for the link. Haven't ventured into homemade dough yet. Will likely try Shed Farm's Sam's dough if I can hook up with her.

MemphisQue

This has become my newest interest on the egg. It's has been fun experimenting with different types and toppings for egg pizzas. I would imagine another round is on tap for us this weekend.

Lobicho

pitza pitza
me want some
greeeat cook

500

Yea I'm getting better at pizza. For me the ideal temp is 575 with indirect plate setter, legs down, BGE feet under pizza stone. Takes 6 to 10 minutes per pies. Keep an eye on them, (like I didn't do).

...And leftover Egged smoked italian sausage makes a great topping!