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First pizza cook

jeponline
jeponline Posts: 290
I made 4 mini pizzas (only managed to get 2 pictures) figuring if I screwed a couple up I would have a chance to recover. They all ended up pretty decent.  I made 2 cheese pizzas and 2 ricotta and carmelized onions. I still haven't mastered circle shaped pizzas. 


Large BGE
Huntsville, AL

Comments

  • bhedges1987
    bhedges1987 Posts: 3,201
    I would eat that

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • EggNorth
    EggNorth Posts: 1,535
    Great looking pizzas, shape not important.  Looks like you got the top to cook nicely, sometimes that's hard to do.
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
  • rmr62
    rmr62 Posts: 233
    circles are boring...
    Lagrange, GA   LBGE
  • jeponline
    jeponline Posts: 290
    EggNorth said:
    Great looking pizzas, shape not important.  Looks like you got the top to cook nicely, sometimes that's hard to do.
    I let the egg preheat for about an hour at 600 before I put the first pizza on. I also put the plate setter on the fire ring instead of in the slots for it to give me an extra inch. 
    Large BGE
    Huntsville, AL
  • northGAcock
    northGAcock Posts: 15,171
    Those look very tasty. I have found the more you cook pizza, the better you get at it. You certainly look like you are off too a great start. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • HoosierBBQ
    HoosierBBQ Posts: 111
    Ricotta and carmelized onions sounds fantastic. Well done!
    Grilling year round in Orlando, FL on a large BGE & Santa Maria
  • Luvnlife
    Luvnlife Posts: 222
    Nicely done. 
  • Stormbringer
    Stormbringer Posts: 2,245
    edited July 2016
    Circles are good, however your pizzas have the distinct advantage of being shaped in a hand-held fashion, with a beverage in the other hand. :)

    This YouTube clip shows a good way to start with getting circles. I do this, then make it thin crust with a rolling pin.

    It's important to have the dough rested for a while to prevent the base from contracting after shaping. I normally make dough in the morning then put it in the fridge, and take it out two hours before making the pizza.

    If you have access to some fire bricks (house bricks won't suffice) you could try raising the pizza stone into the dome to get that pizzeria look:


    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • AD18
    AD18 Posts: 209
    Looks great!!!!  Fold them in half and you have an excellent calzone:):):):)
    Large BGE, Weber 22.5 kettle, Weber Genesis
    Cobourg, Ontario
  • bluebird66
    bluebird66 Posts: 2,776
    Nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

  • jeponline
    jeponline Posts: 290
    AD18 said:
    Looks great!!!!  Fold them in half and you have an excellent calzone:):):):)
    That's an idea I'll need to try. Do you let it cook longer if you do that?
    Large BGE
    Huntsville, AL
  • AD18
    AD18 Posts: 209
    I kind of play calzones by eye. Pretty much same times as pizza, but maybe a wee bit longer due to extra thickness.  I try to make the crust as thin as I dare make it, put whatever ingredients you want inside, fold it over, press edges to seal, and most important brush with egg wash on top.  Toss in Egg and as soon as the crust turns golden brown they are ready to eat.  Visual instead of time tell me when they are done most times. But same as everything else you need to get the knack of temps and time.  They are great.
    Large BGE, Weber 22.5 kettle, Weber Genesis
    Cobourg, Ontario