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Saturday Pizzas

Hoster05Hoster05 Posts: 96
I think these were my best crusts yet, just haven’t gotten them to a point where I was satisfied until today. I’ve been using the Bobby Flay recipe.  First was sausage and onion, 2nd was pepperoni. Beer today was Sierra Nevada Kellerweis. 


Mankato, MN - LBGE

Comments

  • bgebrentbgebrent Posts: 17,481
    Good looking pies.  I like the brown edge on number one the best.
    Sandy Springs & Dawsonville Ga
  • bluebird66bluebird66 Posts: 2,176
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • thetrimthetrim Posts: 6,815
    Great job!  They look really good!   
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • dsrgunsdsrguns Posts: 421
    Nice work. Crust looks fantastic.
      
    XL BGE
    MD
  • JohnnyTarheelJohnnyTarheel Posts: 5,361
    Great pies brother!
    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"
  • Hoster05Hoster05 Posts: 96
    Thanks all- been working on different crusts for sometime now, finally think I have it dialed in. 
    Mankato, MN - LBGE
  • Those look really good. I like a little char on my crust. I agree, number one with the brown edges gets my vote. 
    2 Large Eggs    Oklahoma City,OK
  • dmouratidmourati Posts: 380
    Looks pretty good but I think the cheese melt could be better on both.
    Mountain View, CA
  • Hans61Hans61 Posts: 3,534
    So you prefer the flay dough? Nice looking pizza! 
    “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
  • Hoster05Hoster05 Posts: 96
    Hans61 said:
    So you prefer the flay dough? Nice looking pizza! 
    I do like the flay dough. If I follow the recipe exactly, it states you cut the dough ball in half as it yields two pizzas. I like using that one dough ball for a thicker crust pizza, or as he suggests cutting in half, I can get a thinner crust as the gluten in the recipe holds the dough together really well thus allowing the dough to be stretched out.  Bottom line is I like the flexibility of the recipe. 

    Agree on the cheese melt, I think I was to excited that the crust was bubbling up that I pulled them a minute or two early. 
    Mankato, MN - LBGE
  • HoosierBBQHoosierBBQ Posts: 107
    Those look good! What setup and temp were you running? I haven’t been successful with pizzas on the egg
    Grilling year round in Orlando, FL on a large BGE & Santa Maria
  • Hoster05Hoster05 Posts: 96
    Those look good! What setup and temp were you running? I haven’t been successful with pizzas on the egg
    Plate setter with legs down, 2 fire bricks raising my pizza stone up above the felt line.  Temp between 500-550.  
    Mankato, MN - LBGE
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