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Pizza...On my EGG!! Not a typo.

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Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
I haven't egged a pizza in nearly five years! Oven only. Made a batch of Lahey's no-knead-ready-in-8-hours dough three mornings ago, but by evening, I had a power outage. Gotta use a grill regardless of what I cook so I might as well throw the pie on. If I still remember how. =) First, I had to find all the egg furniture for a pizza cook. Couldn't find what I used to use, but what I did come up with was actually a little better (a bit higher in the dome). Now, where's 700° on this contraption?

I can do 725° in my very old kitchen oven and prefer my pizza results at 650-700. I've stopped doing it though because I know my next oven won't allow it so I might as well get used to it. So, I got the egg to near 700 and launched a pepperoni pie! Only took a few minutes to cook and I have to say it was one of the best pizzas I have done! Spun it a few times so it was evenly cooked. Crust was more crisp than they have been of late. Better!! Not better than my oven at 700+, but better than my oven at 550. Come to think of it, I used bread flour this time instead of the AP called for in the recipe. That probably made a difference as well. 

Got some leopard spots on the bottom too, even with my stone. A steel would have been better. Looks like I'm finally going to make that trip to the steel store to buy a piece to fit my egg! Not a single pic of the power outage pie... hey, it was dark!

But that was three days ago. Since I still had more dough, I decided to have another last night. On the egg again. With my first use of the underwhelming Rockwood this time. Used mozz of course, but added cheddar and Locatelli Romano too. Here ya go...

The Rockwood took a LONG time to get here. Got tired of waiting for 700° so...


Almost there...


et fini...



Looks like I could have let the stone heat up a bit more, but it took so long to get even this hot, I gave up.



As for the Rockwood... I bought it just to see what all the fuss was about. I know what all the fanboys say and admittedly, this was just one cook, but I don't see it. Slow to light, took forever to get to temp (even with a Smokeware fire grate and a wiggle rod!), not that much less bad smoke than RO. In short, not impressed. Next up, Cowboy. :rofl:

But the pie was great and I'll likely do more on the egg. And stick with the bread flour. Now to get that steel! =) 

Thanks for looking!

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

Michael 
Central Connecticut 

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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    That looks like a perfect pie. 
    1 LBGE in Chapel Hill, NC
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  • Foghorn
    Foghorn Posts: 9,844
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    Outstanding.  Simply outstanding.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • bgebrent
    bgebrent Posts: 19,636
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    Great pie!
    Sandy Springs & Dawsonville Ga
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  • caliking
    caliking Posts: 18,731
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    That’s an awesome looking pie! 

    Do you use a steel when doing pizza indoors? I found that it tends to scorch the dough at temps over 550ish. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnInCarolina
    JohnInCarolina Posts: 30,977
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    We're proud of you!!!  
    "I've made a note never to piss you two off." - Stike
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Nice 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"
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  • DWFII
    DWFII Posts: 317
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    So...any pics of the set up to show how you got the stone so high in the dome?
    Bespoke boot and shoemaker--45+ years
    Instagram
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited March 2018
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    Thanks, guys.

    @caliking, yes, my steel is about 14x17" and it lives in my oven, center rack. I've done pies at 500-725°, usually by preheating to target temp and then switching to Broil. Wait a minute or two and launch the pie. Do not answer the phone or otherwise get sidetracked!!! It takes only a couple of minutes.

    These two were done that way. 600° as I recall, though it's been a while (2015). One after the other, no pause. The tops were the same, but the bottom of the first was seriously leopard-spotted, the second not so much. Both were good.



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

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
    edited March 2018
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    DWFII said:
    So...any pics of the set up to show how you got the stone so high in the dome?
    No, but I can go take a pic. It's just a platesetter, legs down and a small CI grid on stilts (which I had assembled for some unremembered purpose), then pizza stone. Not all that high, just higher than what I used to do. Want higher, use longer bolts.

    Lousy pic, but here ya go...

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

    Michael 
    Central Connecticut 

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  • GrillSgt
    GrillSgt Posts: 2,507
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    Those look good enough to eat.
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  • FearlessTheEggNoob
    FearlessTheEggNoob Posts: 888
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    Something doesn't look quite right here...

    Aren't homemade pizzas supposed to be shaped like an amoeba? 
    Gittin' there...
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  • Carolina Q
    Carolina Q Posts: 14,831
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    FearlessTheEggNoob said:
    Something doesn't look quite right here...

    Aren't homemade pizzas supposed to be shaped like an amoeba? 
    Once in a while... :rofl:

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

    Michael 
    Central Connecticut 

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  • northGAcock
    northGAcock Posts: 15,164
    edited March 2018
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    Q....I see you are starting to come around. Not sure you are gonna appreciate the finer lump on the pizza cook. You keep sperimenting.....it looks good on ya!
    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
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  • Carolina Q
    Carolina Q Posts: 14,831
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    northGAcock said:

    Q....I see you are starting to come around. Not sure you are gonna appreciate the finer lump on the pizza cook. You keep sperimenting.....it looks good on ya!
    Doesn't matter. When what I bought is gone, it's gone.

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

    Michael 
    Central Connecticut 

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  • DoubleEgger
    DoubleEgger Posts: 17,186
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  • thetrim
    thetrim Posts: 11,357
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    That pizza looked good.  Give Fogo a try if you can find it.  Good stuff!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Carolina Q
    Carolina Q Posts: 14,831
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    DoubleEgger said:
    Hahaha, excellent! =)

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

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
    edited March 2018
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    Pie looks most eggcellent.  Love the pepperoni grease pools.  Was finally able to track down a log of Boar's Head pepperoni for my next one.

    Don't fret on the koolaid lump.  My first, and only, bag of RW sparked worse than the Mesquite crap from Sam's Club.  Haven't looked back.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • bgebrent
    bgebrent Posts: 19,636
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    Rockwood rules.  Y'all got lemons.  No Koolaid here.
    Sandy Springs & Dawsonville Ga
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  • Focker
    Focker Posts: 8,364
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    Are you high?
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • WeberWho
    WeberWho Posts: 11,029
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    Pizza in a egg coming from you? I'm on the way to go buy a lottery ticket!

    Pie looks great.  =)
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • bgebrent
    bgebrent Posts: 19,636
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    Focker said:
    Are you high?
    Elevation is 1,250.  Not high.  Are you drunk?
    Sandy Springs & Dawsonville Ga
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  • Carolina Q
    Carolina Q Posts: 14,831
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    LOL, I forgot to mention the sparks. It did that too. Every bit as much as RO.

    I prefer Margherita pepperoni, but it's getting harder to find. Supposedly, Walmart carries it, but I'm not there often and haven't thought to look. This pie has Boar's Head which is fine.

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

    Michael 
    Central Connecticut 

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  • Focker
    Focker Posts: 8,364
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    Carolina Q said:
    LOL, I forgot to mention the sparks. It did that too. Every bit as much as RO.

    I prefer Margherita pepperoni, but it's getting harder to find. Supposedly, Walmart carries it, but I'm not there often and haven't thought to look. This pie has Boar's Head which is fine.
    Thanks.  I've had the Marg, found it at Wally World.  Decided to try BH, found it at Schnucks, grocer out of St Louis.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
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    bgebrent said:
    Focker said:
    Are you high?
    Elevation is 1,250.  Not high.  Are you drunk?
    Not yet.  ;)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • bgebrent
    bgebrent Posts: 19,636
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    RW is sparky if you torch light it.  Koolaid worthy everyday.
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
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    Focker said:
    bgebrent said:
    Focker said:
    Are you high?
    Elevation is 1,250.  Not high.  Are you drunk?
    Not yet.  ;)
    Wishing you an early opportunity as it is the weekend!
    Sandy Springs & Dawsonville Ga
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  • DoubleEgger
    DoubleEgger Posts: 17,186
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    bgebrent said:
    RW is sparky if you torch light it.  Koolaid worthy everyday.
    I’d be worried if it didn’t spark when I put a 3700 degree flame to it. 
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  • bgebrent
    bgebrent Posts: 19,636
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    DoubleEgger said:
    bgebrent said:
    RW is sparky if you torch light it.  Koolaid worthy everyday.
    I’d be worried if it didn’t spark when I put a 3700 degree flame to it. 
    It is the best product on the market period.  Ron said so.  It's true.  Boating tomorrow!  You?
    Sandy Springs & Dawsonville Ga
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Great looking pizzas ...


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    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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