Just have to share my pizza..

victor1

I've posted a couple of times on my pizza experience but finally have it to a point that I think its worth sharing and showing.  Somewhat of a basic neopolitan crust recipe using  Antimo Caputo (red bag) flour.  Baked at about 675 for 9 minutes.  I brushed a little EVOO on the crust after spreading and sprinkled some herb parm cheese on before adding sauce and rest of toppings.  Crust was crispy yet just the right chewy texture and flavor was about the best I've ever had anywhere. (no bragging here, lol)   Since taking ownership of my egg, all I ever hear about is how good it is for pizza.  No doubt, it doesn't get much better.

victor1

JohnnyTarheel

Great looking pie!!

AVEngineer

You can never go wrong with pizza on the egg. 

Smoker317

Looks awesome brother!

StillH2OEgger

That looks great. Sounds like you can do them in your sleep now after all that practice.

northGAcock

Looks great. I too had quite a learning curve with several failures along the way. The move to OO flour brought mine home. You can't beat a good pie on the egg.

EggNorth

That pizza, and especially the crust look great.   

Fayborg

Great job!!  

bluebird66

Great looking pizza!

Amlucy2

Looks awesome! I'm hoping to make one like it soon.

Papple36

Thats a beauty. Like the idea of parm on the dough

Grillmagic

Looks Great!

RockyTopDW

Looking good!

victor1

I would add, I used Papa Murphy's Herb Parmesan sprinkle on the crust, very lightly.  Did two pies tonight and used fresh Mozzarella for the first time and homemade sauce.  Baked at about 725 degrees, approx 5 minutes.  Very tasty.

Daner

That Pizza looks great. I see that you baked it on a pizza plate, do you know if they can be baked on the plate setter?

plandreth

I want to do some pizza tonight. Bought me a BGE pizza stone and I have read to put directly on the platesetter. (I think that is what its called) I see yours on a rack. Which is best? 

northGAcock

plandreth said:

I want to do some pizza tonight. Bought me a BGE pizza stone and I have read to put directly on the platesetter. (I think that is what its called) I see yours on a rack. Which is best? 

You don't want to use the plate setter. You use it to create indirect cooking. You want to place a pizza stone elevated above the plate setter to raise the cooking surface. This will provide you the reflective heat off the lid of your egg.

plandreth

Ah ha. Thanks. Wife had other plans so pizza will be tomorrow night. 

TideEggHead

Thanks for sharing! Now I'm craving pizza again!

Hans61

Looks like a delicious pie!

YukonRon

Excellent pizza on the egg is mundane, only because once you figure it out, the results are always extraordinary, just like the image you posted. There are some great pizza makers on the forum, and you are one of them.
Great job, nicely done, and thank you for posting.