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Pizza Day

ColtsFanColtsFan Posts: 2,339
Hadn't done one of these in a while. Started Friday with Lahey's no knead dough using Caputo 00 Americana. The dough was outstanding! 

Egg is prepped with spider/stone, legs down, AR with pizza stone sitting on top. Egg was stable at 550* for an hour before starting.

Made 4 pies, cooking 4-6 minutes each (didn't really time it) Not roccbox quality, but nothing wrong with it either. Beats delivery :)

Anchovies and capers 




Prosciutto and Arugula 


Pepperoni 


Mushroom 


Thanks for looking! 
XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
Follow me on Instagram @ hoosier_egger
Bloomington, IN - Hoo Hoo Hoo Hoosiers!

Comments

  • Hans61Hans61 Posts: 3,534
    Nice work! 
    “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
  • FrostyEggFrostyEgg Posts: 229
    Looking good! 
  • Gman2Gman2 Posts: 409
    Bravo!!
    LBGE, Mechanicsville, Va., LBGE, Duck, NC, XLBGE Wake, Va.
  • FockerFocker Posts: 8,364
    Nice work!
    About to rip one myself soon.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Carolina QCarolina Q Posts: 13,484
    Looks good! I love Lahey's dough. IMO, Lahey's with Bread flour is better than with AP, but haven't tried 00 flour yet. For baking temp, I like 650-700°. This recent one was Lahey's with bread flour at 680°... an awesome pie!


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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • CPARKTXCPARKTX Posts: 1,927
    Nice work
    LBGE & SBGE.  Central Texas.  
  • bgebrentbgebrent Posts: 17,481
    Nice ‘za brother.
    Sandy Springs & Dawsonville Ga
  • ColtsFanColtsFan Posts: 2,339
    Carolina Q said:no
    Looks good! I love Lahey's dough. IMO, Lahey's with Bread flour is better than with AP, but haven't tried 00 flour yet. For baking temp, I like 650-700°. This recent one was Lahey's with bread flour at 680°... an awesome pie!


    Looks dynamite!

    On previous pies I've ran those temps. This was my first time using this particular flour. They claim it's milled to be used between 500-600*. This first pie got a little to dark on the bottom. Probably had it a little too hot. After that, they turned out well with a 3-4 minute recovery time for the stone

    http://caputoflour.com/portfolio_item/00-americana/
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
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