BGE Pizza Blasphemy---

bcsnave

The Pack and the Cowboys are coming up ...I made dough and am going to bake it on the BGE stone inside the house in my OVEN!!

The stone has been pre-heated for the past hour at 550 degrees.....the dough has risen for the past hour..it's separated and resting for 10 minutes before I throw it into crusts..

The fresh Mozz is ready..the tomato's my wife jarred are purried...the basil is ready..now it's time to relax and have a good ol' fashioned Wisconsin ..Brandy Ol' Fashion..see you guy's in a few hours

Carolina Q

LOL, that's the only way I EVER do pizza. It'll be great. GO PACK!!

bcsnave

I'll sneak in a pic...

THEBuckeye

Well, that's no fun. No fun at all. 

Pulling for Cheese ( no pun)

Want to see Jerry Jone's head explode live in national TV. 

blind99

Looks great! Here's my sorry excuse for pizza.

bcsnave

There ain't no bad pizza..enjoy!

DMW

bcsnave said:

I'll sneak in a pic...

Looks good. I have pizzas on deck for tonight, won't be done on my egg either...

bcsnave

@DMW

Show em if ya' got em

DMW

bcsnave said:

@DMW

Show em if ya' got em

Ok, I don't do much without taking pictures... Here goes my contribution to non BGE pizza tonight.

Fired the BS:

Once the stones were temping around 750* lower and 850* upper I put on the first cheese:

Meh...

Did another cheese, kiddos like it simple. Looked about the same.

Next up I did something a bit different. Sun-dried tomato pesto for the base rather than sauce, then feta cheese, kalamata olives, prosciutto, and then seasoned liberally with Dizzy Pig Mediterranean-ish. I really liked this combo.

And last up for dessert, S'more pizza - Nutella/Peanut Butter/Marshmallows. 

Warm the Nutella/PB in the microwave for about 15 seconds first, makes it easy to spread/drizzle on.

I dropped the temp down after the Mediterranean pizza to bake this one lower and slower. I didn't want to scorch the sugary toppings, and also didn't want char flavor on the crust. This was really good, I will be making this again.

Botch

bcsnave said:

There ain't no bad pizza..enjoy!

 

There was one.  

Legume

Nice pizza's DMW!

bcsnave

Wow...the s'mores look great....I am going to have to check out a Blackstone

mlamb01

The BGE inspired me to start making the pizzas, now I do them in the oven.  When the I have to turn the AC back on in my house, I will start doing them in the egg again.  The picture is of a pie done in my oven at 500 degrees, on the top rack on a cast iron pizza pan.

Tinyfish

Maybe a silly question. Can you add wood chips to the Blackstone oven?

RRog17

First attempt.

DMW

Tinyfish said:

Maybe a silly question. Can you add wood chips to the Blackstone oven?

No.

blind99

man i love pizza on the egg.  picks up just a little smoky flavor.  darned kids ate the rest of mine, which was supposed to be today's lunch. 

 

mighty nice looking pies above.  my favorite has to be that nutella/peanut butter/marshmallow concoction that @dmw did above.  @dmw did you make the dough?  if so what kind of flour are you using in it?

DMW

blind99 said:

man i love pizza on the egg.  picks up just a little smoky flavor.  darned kids ate the rest of mine, which was supposed to be today's lunch. 

 

mighty nice looking pies above.  my favorite has to be that nutella/peanut butter/marshmallow concoction that @dmw did above.  @dmw did you make the dough?  if so what kind of flour are you using in it?

@blind99

Yes, I did make the dough. I used this recipe (I have the book, highly recommend it)

http://www.oregonlive.com/mix/index.ssf/bread-recipes/overnight_straight_pizza_dough.html

I have adjusted it to 65% hydration from 70% the recipe calls for, and I divide it to 6 dough balls rather than 5.

As far as the flour, I use Conagra Occient flour I get in 50 lb sacks from a local Amish store. It's a bit higher protein all purpose flour. We use it for all our baking.

http://www.dutchvalleyfoods.com/products/flour-and-grains/flour/bread-flour/144028/conagra-occident-flour-unbleached-50lb

KiterTodd

bcsnave said:

There ain't no bad pizza..enjoy!

1. Dominoes.
2. Papa Johns.
3. Pizza with corners.
   
4. Any pizza made in the south, by southerners.  (occasionally a northerner who has relocated to a southern state will open up a proper establishment. )

Photo Egg

DMW said:

Maybe a silly question. Can you add wood chips to the Blackstone oven?

No.

A few wood chips on the outer edge of the pizza stone?

DMW

Photo Egg said:

DMW said:

Maybe a silly question. Can you add wood chips to the Blackstone oven?

No.

A few wood chips on the outer edge of the pizza stone?

Perhaps, but I'd be concerned it would immediately ignite. The stone is being rotated by a rotisserie motor, when it passes the flame, I think bad things may happen.

Here's a video of it in operation:

https://www.youtube.com/watch?v=1XyugCF1ukg&feature=youtu.be

blind99

@dmw Thanks for the tips, I'll check out the book.  I sort of wing it with my dough - I measure the water, salt, oil, and yeast, but I don't keep track of the amount of flour I add.  Never calculated a % hydration, but I'd like to know now.