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(PICS) Last nights pizza cook

SpoonSpoon Posts: 328
edited August 2011 in EggHead Forum
I hadn't cooks pizza in while, so I bought some dough from the Mellow Mushroom in my neighborhood and fired up the egg and grabbed a good beer.

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I made traditional Cheese and Pepperoni for the kids. The wife wanted the same because se was not sure about the pie I had in mind. Here's the wife's pie: Buffalo Mozzarella, home made sauce and Pepperoni.

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My pie was a little different. I used a very , very light base of the homemade sauce, then a layer of aged white cheddar cheese, grilled peaches, bacon, a little bit of a french blue cheese, a drizzle of Carnivore BBQ sauce, and some fresh cracked black pepper.

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After it was done, my wife had a slice of my pie and was sorry she just decided on Pepperoni. It was very good, a little sweet and a little salty and savory. I would make it again for sure. I might add some caramelized onions. I also want to see how hit would be with a balsamic reduction drizzle instead of BBQ sauce. But the sauce was tasty.

"Pork so tender you can pull it with a spoon." ~Spoon

Comments

  • Looks great! I use the same setup and parchment paper too. What temps and times did you do? (approx is ok) Also, I have not been able to get a Mellow Mushroom near me to sell dough-- you're fortunate.
  • SpoonSpoon Posts: 328
    I had it going about 500 to start but it tapered off to 400 as the cook went on because I didn't have enough charcoal in there. (It's past time for a trip to ACE to stock up on more Wicked Good.) We had to cook over a couple of hours since we had to feed the kids (a 4 y/o, and two 1 y/o) and put them to bed before I cooked ours. The first pie @ 500 took about 8-10 and the other two @ 400 took about 13-15.

    I asked Mellow Mushroom about selling me dough last time I was in and they said they would. When I went yesterday they didn't want to a first, but when I mentioned that I checked and told they did, they range me up no problems. It was easy, cheap and worked great.
    Looks great! I use the same setup and parchment paper too. What temps and times did you do? (approx is ok) Also, I have not been able to get a Mellow Mushroom near me to sell dough-- you're fortunate.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • Thanks-- maybe I will push a little harder at MM. There is a knock-off recipe in the archives here somewhere. We have another local pizza joint with awesome thin crust. I saw Wicked Good at General Hdwe on Peachtree in Brookhaven recently. I could be wrong but I think it was under $20 for the 22lb bag.
  • DrZaiusDrZaius Posts: 1,481
    Looks good Spoon! Thanks for sharing
    This is the greatest signature EVAR!
  • SpoonSpoon Posts: 328
    edited August 2011
    Thanks, Doc!

    Buckwoody, I am over behind Dunwoody Village, if you are shopping near Brookhaven you must be fairly close. What's the other local joint over there you are talking about? I love a good thin crust.

    I think the price on Wicked Good is the same at ACE, but I get a 20% off Ace gift cards from work and I get money back via ACE rewards program.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • Yes, not far -- we're halfway between Buckhead and Dunwoody-- i.e. Buckwoody. Check out Corner Pizza sometime. http://www.cornerpizza-atl.com/ Really great crust and check their menu online -- they have good pizza ideas.
  • Egg JujuEgg Juju Posts: 658
    They both look good... but I really like the sound of yours!

    My S-I-L lives in Buckhead and I saw the mellow mushroom the last time we visited. I got over-ruled and we went to Food inc. which was pretty tasty too.
    Large and Small BGE * www.quelfood.com
  • the pizzas look great!
    Coming to you from the Mothership!
  • I will be cooking pizzas at the Eggtoberfest...I know that seems so common, but I believe they are dynamite and so many people have trouble with them. If I don't make my own dough, I recommend getting the pizza dough from the Publix Deli. The dough is perfect and you get a 1 pound dough ball for $2.50.

    I killed many pizzas learing to make them correct. Simply put, I roll the dough ball in flour, use a rolling pin to stretch it a bit, and then let it hang from my hands and stretch it until it fits the baking stone perfectly. Turn up the edges, put olive oil as a base and on the edges, add homemade sauce and toppings. Crushed basil goes a long way as an accessory topping.

    The trick I found was the set-up. I put in the placesetter (deflector) legs down, then the grill top. Next, I use the three BGE legs and elevate the baking stone on it. I put a bit of corn-meal mix on the baking stone. Throw on the pizza at 550 degrees to 600 degrees for 8 to 10 minutes. The olive oil and corn-meal, along with the elevated baking stone will give you a nice, soft crust that is just a bit crispy. I just don't go for the direct dough on the grill thing that I see so often.
  • I recommend getting the pizza dough from the Publix Deli. The dough is perfect and you get a 1 pound dough ball for $2.50.
    you can NOT go wrong with the publix pizza dough...I haven't tried it but the also have a whole wheat.

    Coming to you from the Mothership!
  • Looks like great pizza. I do pizza on my LBGE a lot. Can't beat it!
    Frank from Indiana
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