Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Five Pizzas. New Recipes. No Arm Hair Left.

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
Made an overnight dough from FWSY. Five pizzas: 

White pizza with olive oil, garlic, salt, oregano, sprinkle of pecorino. Simple and delicious. 


Mortadella, pistachio, with parm-regg, garlic,  olive oil. Awesome pizza. Will go a bit heavier on cheese next time. 


Olive I've oil, garlic, sprinkle of parm-regg, arugula, prosciutto. Our perpetual favorite. 


New Yorker, or at least my take on it.  Red sauce, mozzarella, parm-regg, oregano, Board Head pepperoni. 


And for the kids: red sauce, mozzarella, oregano, sprinkle of parm-regg. 


Cooked all about 600. Only trouble was I overloaded my firebox with lump and it took forever to come to temp even wide open. 

Note to self, letting the dough rest 2.5 hours out of the refrigerator before using made it much easier. 

Fun night. 
LBGE & SBGE.  Central Texas.  
· Share on FacebookShare on Twitter

Comments

Categories