Official Pizza Throwndown Thread

NPHuskerFL

Cooks Post Here. 

NPHuskerFL

Here for rules and stipulations.... http://eggheadforum.com/discussion/1182349/unofficial-throwdown-thread#latest

beatarmy

bump

hondabbq

Didn't see the post prior to last nights cook. Do I win a prize for being first?
Its not the most outlandish cook but it was good none the less. Bacons and onion pizza with parmesan and cheddar. 

ryantt

Bump 

bigalsworth

My wife and I are real simple pizza peeps so not likely an award winner here but its what we love to eat.

Made her and my boy a Hawaiian pizza and I made myself a pepperoni, gypsy salami and bannana pepper pizza.

Used a Jaimie Oliver dough recipe, not sure if I found the link on here or not but here it is.
http://www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe.html

I used half white regular flour and half whole wheat flour.  For the first time I followed Jaimie's instructions on how to stir the flour into the water and the results were unbelievable.  I had no idea how you mix the dry with the wet made such a difference in fluffiness.  I usually just dump and mix which always turned out good but this way was great.

Pizza sauce is tomatoe paste with garlic powder, oregano and cilantro watered down for consistency.

Threw it on the egg at 650 deg. Tasted fantastic.

platypusrex

We celebrated our middle son and daughter in law's birthdays last night. I asked them what they wanted me to make and they said pizza, so with the 17 folks we invited I made 8 pizzas. We use Mama Mia crust, and for the first time I used my new $9.99 heat gun from Harbor Freight (on sale right now) to light the lump. Sure was easy but took a bit to come up to temp, I may light 2 spots next time to shorten the target temp wait time.

I target 550, with the SmokeWare cap it's easy to hold that or higher temps. These kids are giving us our first grandchild in late Oct, so a baby crib was this year's birthday gift. Got plenty of compliments on the pies, just wish I'd gotten a picture showing the crispy crusts. Fun times!

ringkingpin

My unofficial entries because they weren't done on a BGE but can't help but share

Bullhalsey

I'm in!  Will post Saturday June 13th

ryantt

Bump

ChrisgrillsSTLMO

Greetings-

Crust was purchased from my butcher, sauce was store bought but was doctored up with some fresh tomato chunks and home grown oregano. Toppings were mushrooms, green peppers, and bianco d'oro salami. Also used shredded mozzarella and fresh mozzarella "pearl" size balls. Temperature was 600-625° on the dome thermometer, I rotated the pie 120° every 4 minutes. Turned out pretty awesome, thanks for looking!

Cheers,

Dawgs8033

Dawgs8033

We did pepperoni, salami, soppressors, store bought crust and mozzarella cheese

Bhens

We made our crust tonight out of spelt flour.  Egged pizza at 575 for about 8 mins. The first pizza had a house made sauce red peppers and portabellas plus pepperoni with mozzarella. We also made a dessert pizza with peanut butter bananas marshmallows and chocolate chips. I am am by no means an eggspert but there were not any leftovers. 

KiterTodd

Okay... been reading this for a week and you have all succeeded in motivating me to make pizza tonight!  (it doesn't take much)

The feature pie of the night was this large pie with shrimp, asparagus, cremini mushroom, pepperoni and hot red chili pepper (on half).  It was awesome.  Top and bottom cooked perfectly.

Before that I warmed up by letting the kids each make a pepperoni small pie.  Those both turned out well so I knew I had things dialed in nicely. 

Stone was on top of a rack on my AR and I had a legs up plate setter underneath (inside the AR, can talk more on that if you want to know what I did).  Kept the dome temp between 550 and 600 which seemed to work well.  I've done hotter cooks but then the bottom is cooked before the top.  This was a great balance and based from good feedback posted on this forum.  so thanks!

PICS!

finished pie


dolled up and ready for the stone...


Crust was nice and crisp



Close-up of the cooked pie (sorry, it's blurry)


The trick with shrimp is to slice it in half, so it's nice and thin.  Then it'll cook in the same time as the rest of the toppings.  Same with those asparagus, they are shaved into thin slices as well.

Don't want to load up the thread with too many pics, but the kid's pizzas turned out great also.

Kid pizza #1
before, after, crust

Kid pizza #2
before, after

Yummm!

Jeremiah

Here's my crappy entry. This would have been the best ever (for me) but the damn thing stuck to the counter and then stuck to the peel. I've had a really crappy week (even had to fire some one today) so this pie almost went airborne into the rose bushes. Temper intact, we motored on, and I present you the following "f*** you work week" pizza pie:

dldawes1

dldawes1

dldawes1

Had to put one more in !!!!!

ryantt

Ok here goes.  We made a pizza with fresh spinach, garlic, evoo, tomatoes, mushrooms and  fresh mozzarella.  In addition we made an apple "calzone".  Wife made the dough fresh for pizza and the apple dessert. Every thing seemed to come out really well.  To help make it a family affair my daughter (age 6) decorated the pizza and sprinkled the sugar on top of the apple dessert.  So clearly you'll have to vote for her.

Big_Green_Craig

.

DoubleEgger

I thought these pizzas had to be cooked within the time frame of the contest. Shame on you @BigGreenCraig

Big_Green_Craig

DoubleEgger said:

I thought these pizzas had to be cooked within the time frame of the contest. Shame on you @BigGreenCraig

I didn't read all of the rules. I'm busy moving and all of my eggs are broken down. No worries, I won't win anyways...

blind99

OK, tonight's pizzas!  Dough was made last night.  I've included my *top secret* dough recipe as well as my family's *double top secret* homemade chocolate sauce recipe, which happens to be scrawled on the same page.  

Pizza 1: plain, red sauce w mozzarella, for the kids
Pizza 2: base of blackberry hoisin sauce, with homemade blackberry jam, topped with korean short rib (leftover from last weekend), green onion, with fresh mozzarella and arugula.
Pizza 3: red sauce, italian sausage, caramelized onions, parmesan cheese.

All were cooked at around 650 dome temp, and enjoyed with the kids and their grandparents.

DoubleEgger

Big_Green_Craig said:

show previous quotes

DoubleEgger said:

I thought these pizzas had to be cooked within the time frame of the contest. Shame on you @BigGreenCraig

I didn't read all of the rules. I'm busy moving and all of my eggs are broken down. No worries, I won't win anyways...

No throwdown is ever "scroll through my old pics and find some good ones". 

DMW

DoubleEgger said:

show previous quotes

Big_Green_Craig said:

DoubleEgger said:

I thought these pizzas had to be cooked within the time frame of the contest. Shame on you @BigGreenCraig

I didn't read all of the rules. I'm busy moving and all of my eggs are broken down. No worries, I won't win anyways...

No throwdown is ever "scroll through my old pics and find some good ones". 

How about scroll through old pics and find some pale pasty crusts and post those?

Lit

DoubleEgger said:

show previous quotes

Big_Green_Craig said:

DoubleEgger said:

I thought these pizzas had to be cooked within the time frame of the contest. Shame on you @BigGreenCraig

I didn't read all of the rules. I'm busy moving and all of my eggs are broken down. No worries, I won't win anyways...

No throwdown is ever "scroll through my old pics and find some good ones". 

Dam cause I was gonna pull up some pics of my annual thanksgiving pizza and post it but now I won't.

KiterTodd

Jeremiah said:

Here's my crappy entry. This would have been the best ever (for me) but the damn thing stuck to the counter and then stuck to the peel. I've had a really crappy week (even had to fire some one today) so this pie almost went airborne into the rose bushes. Temper intact, we motored on, and I present you the following "f*** you work week" pizza pie:

Ha!  This cracked me up.  I've been there (with the pies, and the work week...but maybe not on the same day).   Glad the pizza managed to make it all the way through the process.   

AUCE

I'm out....no time....

Lit

I had to post my thanksgiving pizza even if it's just for ideas for t day left overs. I look forward to this. 

GalanteNate_OneEa

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