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30 Minute Pizza took an Hour

I didn't even know I wanted a Pizza for lunch until 11:30 when I just happened to remember to check the expiration dates on my yeast packets.

Wow! One 3-pack strip was over a year out of date. Another Quick Rise will expire in about 3 months and my 30-Minute Pizza 3-pack had expired in April.

About that time I wondered if I needed to get rid of some flour while I was at it. We don't eat a lot of it around here and it can get old, even in those expensive air-tight vacuum sealed containers.

Next thing I know I'm craving a pizza. So I took some old pizza yeast and some old flour and some sugar and salt and warm water and made some dough. Meanwhile, I cooked some sausage, dug out some old cheese, cut up some bushes, and just about anything else I could find that needed eat'n. Well, except rice and gravy. We just can't go that far yet with our Surpreme Surpreme Homemade Surpreme Pizza. Maybe one of these days.

Anyway, I kneaded the suggested four minutes and started spreading stuff on top of the really nice looking dough.

All of this took about 35 or so minutes. Somewhere in there I lit Lulu Large and set her up for indirect at about 500°. She was ready when I was ready.

Here's some photos:

In the Lodge Cast Iron Pizza Pan;

imageDSC02267 by springchickentexas, on Flickr

Turned over to Lulu Large for cooking.

imageDSC02271 by springchickentexas, on Flickr

After about 8 minutes:

imageDSC02272 by springchickentexas, on Flickr

On the hot plate for some cooling:

imageDSC02274 by springchickentexas, on Flickr

On the Peel for serving:

imageDSC02276 by springchickentexas, on Flickr

Screen Saver:

imageDSC02277 by springchickentexas, on Flickr

The Innards:

imageDSC02278 by springchickentexas, on Flickr

It turned out quite well in spite of old flour, old yeast and old cook.

I've got two more packs of pizza yeast from the set so I might try again.

Anyway, total time from start to clean-up was about 70 minutes. Not bad.

Spring "I Want It NOW" Chicken
Spring Texas USA

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