First Pizza attempt

KGilma2018

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.   

alaskanassasin

Looks great nice pie!

Stormbringer

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:

https://www.thecooksdigest.co.uk/2018/06/29/new-and-improved-pizza-dough-recipe/

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

KGilma2018

That's a good looking crust.  I may have to give that a try next time.  Thanks.

JohnInCarolina

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!

KGilma2018

JohnInCarolina said:

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.

bwor

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.

KGilma2018

I love a good BBQ chicken pizza.

JohnnyTarheel

Great looking pie.  It will only get better and better when you find what works for you..

bluebird66

Those are some great looking pies!

KGilma2018

bluebird66 said:

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.  

DKReale

Any advice on limiting the smokey taste on items you aren’t trying to smoke?  Cooked a pizza and it taste like charcoal

Begger

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.