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Third pizza

EggPower
EggPower Posts: 25
in Baking
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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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    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
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  • EggPower
    EggPower 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. :)
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    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.
    Keepin' It Weird in The ATX FBTX
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    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
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  • EggPower
    EggPower 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. 
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  • Griffin
    Griffin Posts: 8,200

    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.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Black_Badger
    Black_Badger Posts: 1,182
    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  
    Finally back in the Badger State!

    Middleton, WI
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