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Just have to share my pizza..

victor1victor1 Posts: 218
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.

Comments

  • victor1victor1 Posts: 218
  • JohnnyTarheelJohnnyTarheel Posts: 5,222
    Great looking pie!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • AVEngineerAVEngineer Posts: 120
    You can never go wrong with pizza on the egg. 
    Medium BGE , iGrill2
    Virginia Beach, VA
  • Smoker317Smoker317 Posts: 206
    Looks awesome brother!
    Egghead since November 2014, XL-BGE & ET-732 living near Indy.
    36" Blackstone.
  • StillH2OEggerStillH2OEgger Posts: 1,941
    That looks great. Sounds like you can do them in your sleep now after all that practice.
    Stillwater, MN
  • northGAcocknorthGAcock Posts: 10,273
    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.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • EggNorthEggNorth Posts: 1,135
    That pizza, and especially the crust look great.   
    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • FayborgFayborg Posts: 58
    Great job!!  
  • bluebird66bluebird66 Posts: 2,080
    Great looking pizza!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • Amlucy2Amlucy2 Posts: 20
    Looks awesome! I'm hoping to make one like it soon.
  • Papple36Papple36 Posts: 2
    Thats a beauty. Like the idea of parm on the dough
    BGE XL & Medium. Pitmaster IQ 130 controller. Egghead since 1997.
  • GrillmagicGrillmagic Posts: 1,546
    Looks Great!
    Dimondale, Michigan XL BGE
  • RockyTopDWRockyTopDW Posts: 143
    Looking good!
  • victor1victor1 Posts: 218
    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.
  • :) 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?
  • 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? 
  • northGAcocknorthGAcock Posts: 10,273
    edited January 2017
    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.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • Ah ha. Thanks. Wife had other plans so pizza will be tomorrow night. 
  • Thanks for sharing! Now I'm craving pizza again!
    LBGE
    SC AL
  • Hans61Hans61 Posts: 3,456
    Looks like a delicious pie!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • YukonRonYukonRon Posts: 12,441
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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