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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Third pizza

EggPowerEggPower Posts: 25
Hi all, I'm new here. Just got access today.

Recently purchased a LBGE.

Attaching pic of my third pizza on my egg. Just cheese and half onion. Trying to find the right thickness to slice the mozzarella. All three pies have been amazing, but I have a lot to learn. :)

600 F for approx 10 minutes. I'll never eat pizza out again! 
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4128 x 2322 - 3M

Comments

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,035
    Welcome @EggPower. Learning is one of the main reasons for being on this site.

    When I do pizza we buy a pre-shredded bag of Kraft Italian cheeses similar to this:

    image
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • EggPowerEggPower Posts: 25
    Thanks TexanOfTheNorth. 

    That's what I have used many times in the past with my regular oven. When i told a buddy about the BGE and making pizza he beat me senseless when he heard I didn't use fresh mozz. He is Italian and hails from Brooklyn. lol

    So, I'm trying this out and so far really like it. I also put down a layer of shredded Locatelli under the sauce...errm gravy. :)
  • Welcome. I shred my own but I do slice fresh mozz when I use that (which is alaways). If that is hard mozzerella, I would shred it. If its fresh (I can't tell on my phone) slice it about 1/8 inch thick.

    Nice looking pie though. Great start to your new life hanging on your back patio smelling like smoke.

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,035
    Yeah, I suppose for a "purist", packaged shredded cheese is a crime! I do make my own crust and pizza though.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • EggPowerEggPower Posts: 25
    Texan... well, I have always used the packaged. I just thought I'd take advice from a friend and try his way. But yeah, I would call him a purist for sure. :)   

    Thank you The_Cen-Tex Smoker... it is fresh, so I'll try getting it about 1/8 inch. The Locatelli was hard, and I did shred that. 
  • GriffinGriffin Posts: 5,692

    Welcome aboard and nice looking pie. I avoid the pre-shredded stuff. They add "things" to it to keep it from clumping but also keep it from melting nicely. Just buy a block of cheese and shred it or dump it in a food precessor and let it do the work for you.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • Black_BadgerBlack_Badger Posts: 774
    I actually slice my fresh mozz at an angle, like mini wedges, when I use it on pizza. I like to have the very thin edge that melts like crazy and starts to caramelize, and also have the thicker portion that is just a shade shy of melting all the way at the end. That might not be the "right" way, but I love the contrasts.

    Welcome aboard, look forward to seeing more soon. 

    Cheers -
    B_B  
    Badger at heart, living in SoCal

    Carlsbad, CA
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