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First Pizza attempt

KGilma2018KGilma2018 Posts: 100
I made pizza for the 4th.  It was my first try on the egg, I've made plenty of homemade pies in the oven though.  Also my first time with real pizza dough (pre-made by publix).  I set the egg up with platesetter LU, grate, 2 bricks and then the stone.  Egg at 475-500*.  I need to work on getting the dough stretched out and a thinner crust but they turned great.  I went with hot italian, peppers and onion, and fresh mozzarella.   
Franklin, TN

Comments

  • alaskanassasinalaskanassasin Posts: 2,431
    Looks great nice pie!
    South of Columbus, Ohio.
  • StormbringerStormbringer Posts: 1,459
    edited July 2018
    Great first attempt, looks better than mine did. Probably tasted better too. :)

    I've been tinkering with homemade dough for a while now, this is the latest incarnation:


    It makes dough that is really easy to work with, good elasticity and allows for a thin base:






    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • KGilma2018KGilma2018 Posts: 100
    That's a good looking crust.  I may have to give that a try next time.  Thanks.
    Franklin, TN
  • JohnInCarolinaJohnInCarolina Posts: 15,630
    edited July 2018
    I find with really any dough, the main trick in getting it to stretch out is to give it enough time at room temperature beforehand.  At least an hour, if not two.  

    I hope you enjoyed your pizza off the Egg.  It looks good to me!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919


  • KGilma2018KGilma2018 Posts: 100
    I find with really any dough, the main trick in getting it to stretch out is to give it enough time at room temperature beforehand.  At least an hour, if not two.  

    I hope you enjoyed your pizza off the Egg.  It looks good to me!

    I let it sit out for about an hour, maybe a little less.  Next time I will give it a little longer.
    Franklin, TN
  • bworbwor Posts: 7
    edited July 2018
    Looks good!  I did 5 pies on the egg last night for some friends.  Dough recipe I use is very simple (got it from this video:  https://pin.it/jf22phpsscmfzf)

    2 cups all purpose flour
    1 teaspoon quick rise yeast
    1.5 teaspoon garlic salt
    1 teaspoon EVOO
    3/4 cup hot water
    Mix with fork, knead, and the put in an oiled bowl and cover with plastic wrap for at least an hour. 


    I also add Italian seasoning in there for more flavor to the dough.  Last night I added a bit of sugar to one dough.  Should have added more. 

    This is a picture of a BBQ chicken pizza I did with this recipe   By far my favorite type of pizza I have done on the egg.




  • KGilma2018KGilma2018 Posts: 100
    I love a good BBQ chicken pizza.
    Franklin, TN
  • JohnnyTarheelJohnnyTarheel Posts: 6,170
    Great looking pie.  It will only get better and better when you find what works for you..
    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"
  • bluebird66bluebird66 Posts: 2,406
    Those are some great looking pies!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • KGilma2018KGilma2018 Posts: 100
    Those are some great looking pies!
    They were really good, the crust was just a little thicker than I prefer.  I'll get it right next time.  
    Franklin, TN
  • DKRealeDKReale Posts: 9
    Any advice on limiting the smokey taste on items you aren’t trying to smoke?  Cooked a pizza and it taste like charcoal
  • BeggerBegger Posts: 546
    Real good job.    Couple things, if I may?
    I use a bread machine in DOUGH mode and make 3 or 4 'blobs' the day before.
    They continue to rise even in fridge.    Keep 'em apart!
    Ingredients DO make a big difference.   Find a REAL Meat market and get your preference in sausage.    I buy 1/2 spicey and 1/2 mild.  
    Fresh Moz and other toppings also make a difference.

    I configure my grill a little different than most, too.   In addition to the plate setter, I put ANOTHER ceramic on top of it spaced with corner ceramics from the local home store.  The extra ceramic is a very Thin pizza stone bought at the local $ store.   

    I have an XL grill and use an XL pizza stone.    But I don't make pie to the EDGE of such a stone.   That keeps edge burning down.   I also put a sprinkle of corn meal on the stone before sliding the pie onto it.   

    IMAGE is of my FIRST pizzaa little well done on one edge, but still consumed with gusto.   
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