First attempt @ pizza night on the BGE.

Budgeezer

I have been making pizzas grill and baked for quite some time; now with the BGE I was pretty excited to give it a try.  We have been experimenting with dough recipes for a number of years and this one has proved to be my favorite and it can be made in a stand mixer.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

 

I always make 4 pizzas because the left overs are always great.  The first is always some sort of white pizza.  We also had a bunch of pulled pork left over from our first smoking, so we re-purposed it as the main ingredient for some new twist on the za.

 

White pizza, olive oil, sea salt, pepper, thyme, and cotija cheese

 

Second pizza, olive oil, sea salt, pepper, salsa for the sauce, pulled pork, jalapenos, cheddar.

 

Third pizza, olive oil, sea salt, pepper, BBQ sauce, pulled pork, pepperoncini’s, cheddar and mozzarella.

 

Forth pizza, olive oil, sea salt, pepper, BBQ sauce, pulled pork, jalapenos, fresh mozzarella.

 

I went with 550 degrees for this night, but most like would go to 600 for the next event, it turned out good but I would like to see a little more color on the crust.

my65falcon

Looks good! Did you do plate setter legs up or down?

Budgeezer

Looks good! Did you do plate setter legs up or down?

Plate setter legs up, grill, then pizza stone.

BigGreenJon

Looks good! Did you do plate setter legs up or down?

Plate setter legs up, grill, then pizza stone.

Lookin' good!  I was baking pizzas yesterday for a birthday party.  I stopped counting after the tenth pizza.  Unfortunately, right before my marathon baking, my Plate setter broke in half as I was placing it in the egg.   :((

Luckily I was able to rig it back together to get the job done.

danv23

Can you please re=link your pizza dough recipe?

Budgeezer

Can you please re=link your pizza dough recipe?

Here you go:  http://www.foodnetwork.com/recipes/tyler-florence/pizza-dough-recipe/index.html