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Some say it’s Taco Tuesday....for me, it’s....

good ol pizza night. Made up a fresh batch of 00 pizza dough.
Split it three ways...used one and froze the other two. I have been criticized before for eating no meat za’s....being all sensitive an all, laid me some BH pepperoni on top my sauce. 

Toppings include red pepper, mushrooms, Roma tomato’s, onions and of course fresh garlic. Finished off with fresh grated Parmesan cheese. 

Heated stone for a good 30 and threw the pie on at about 600 degree dome....raised indirect. 


Brought it home (finished) and cut it 8 way. Not a bad night in Columbia.

Tanks for lookin...yawl have a good week. 
Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

Comments

  • Beautiful pie, and round too!
    Snellville, GA


  • JeremiahJeremiah Posts: 5,685
    Nice. 
    Slumming it in Aiken, SC. 
  • ThatgrimguyThatgrimguy Posts: 3,830
    Looks awesome! What’s the dough regimen?
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • Looks really good from here! 
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
  • I’d take that over a taco any night!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • JRWhiteeJRWhitee Posts: 4,496
    Nice Job, who wants tacos anyway

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • epcotisbestepcotisbest Posts: 1,942
    Excellent looking pies.
  • northGAcocknorthGAcock Posts: 10,025
    edited December 2017
    Looks awesome! What’s the dough regimen?
    Mix (yeast, salt and warm water), add to flour and hand mix till moist all the way through. Spray lite coat of olive oil on top, cover with a towel and let sit in a warm place for an hour. If you want quantities let me know. Can provide by weight or volume.

    ....also freezes well and thaws quickly.


    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • Carolina QCarolina Q Posts: 13,000
    Not bad. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • tarheelmatttarheelmatt Posts: 9,317
    Man, that looks great little buddy.  
    ------------------------------
    Thomasville, NC
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  • YEMTreyYEMTrey Posts: 5,669
    Your pizza game is on point. 
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • saluki2007saluki2007 Posts: 3,790
    Looks awesome! What’s the dough regimen?
    Mix (yeast, salt and warm water), add to flour and hand mix till moist all the way through. Spray lite coat of olive oil on top, cover with a towel and let sit in a warm place for an hour. If you want quantities let me know. Can provide by weight or volume.

    ....also freezes well and thaws quickly.


    Great looking Za.  Pizzas are something that I have always wanted to get into put just haven't pulled the trigger.  Maybe it's time.  I wouldn't mind having the quantities by volume.
    Large and Small BGE
    Morton, IL

  • bgebrentbgebrent Posts: 16,485
    Good looking pie Robin. 
    Sandy Springs & Dawsonville Ga
  • Killer pizzas, man.

    I'll go ahead and throw out this discussion topic, perhaps better suited for Friday evenings. Taco Pizza?  I have had good ones, and I have had bad ones.  Talk amongst yourselves.
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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