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Some pizzas with pics


Cooked 9 pizzas on Saturday for a group of friends. I like to sometimes go crazy with the toppings. 

Chestnut mushrooms sautéed with garlic and thyme, drizzled with truffle oil 


Pepperoni!



Parma ham and rocket



Beetroot, goats cheese and pickled red onion on a pesto base

Another pepperoni


Courgette, goats cheese and basil

Blue cheese, leek and walnut. Didn't get a photo of it cooked

Comments

  • cookingdude555cookingdude555 Posts: 1,710
    Nice looking pies. Well done. 

    John - SLC, UT

    2 XLs, Large, Medium, MM, and Mini

  • ScantronScantron Posts: 92
    Great pics. They all look fantastic. 
    Cooking on a Large Big Green Egg in North Chicagoland.
  • FrostyEggFrostyEgg Posts: 229
    Looks phenomenal. I've had a stone for far too long...I gotta go for it soon.

    Care to share your dough recipe and cook temps? Crust looks great.
  • nolaeggheadnolaegghead Posts: 27,975
    damn, will you adopt me, please?
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • CPFC1905CPFC1905 Posts: 316
    Fabulous, mate.  
    I bet Clem Fandango loved them too  =)
     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
  • Wow. Great looking pies right there. Can you please share your dough recipe and cooking technique? I never get pizzas quite right and am looking to learn.
  • thetrimthetrim Posts: 6,601
    Wow.  Those are some unique and, I bet, tasty combinations.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • StormbringerStormbringer Posts: 1,346
    I can't live that far away from you.


    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
    --------------------------------------------------------------


  • TheToastTheToast Posts: 280
    FrostyEgg said:

    Care to share your dough recipe and cook temps? Crust looks great.
    Thanks!

    I'm terrible at bread and my dough used to suck. But a friend recommended this recipe which doesn't require any kneading. Well it requires 1min of kneading but I don't normally even do that.

    Important thing is to make it 2 days before using - I sometimes do it three days before. Get a big Tupperware box to keep it in so it doesn't dry out. Leave in fridge. Recipe is from America's Test Kitchen - I also found the episode, and watched the method. They call it a 'New York style' but it's actually an Italian style thin crust.

    Following this recipe I make a batch, add to Tupperware, make another, add to Tupperware and so on. It doesn't matter if the dough merges together when it rests - it will form a big blob and that's ok. I recommend getting a dough cutter - they're cheap and on amazon.

    SETUP: I have tried several setups but the best is definitely platesetter legs up > grill> two fire bricks on their long side > pizza stone.
    This does two things - elevates the pizza so it's in hotter part of dome. And gives distance of stone from the grill, so the stone doesn't get too hot. This ensures a thin, crisp crust and a cooked top. Works every time.

    I cook at 300-350c (527f - 660f). Each pizza takes approx 4-5mins. With a deep charcoal pit with quality charcoal this will cook for 3hrs easily.

    I also now use baking parchment rather than semolina on the stone - the semolina burns and has to be scraped off each time, while the parchment means you never mess up getting the pizza off the peel and no more burnt semolina.

    RECIPE

    Pizza: New York-Style Thin-Crust Pizza Recipe

    America's Test Kitchen - season 12, episode 8, New York-Style Pizza at Home Makes two 13 inch pizzas


    Ingredients

    320ml ice water (about 10.5 oz) 
    500g bread flour, plus more for dusting work surface 
    1 tbsp vegetable oil, plus more for work surface 
    .5 tsp instant or rapid-rise yeast 
    1.5 tsp salt 
    2 tsp sugar 


    Instructions

    1. FOR THE DOUGH: In food processor fitted with metal blade, process sugar, yeast, and flour until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 min.

    2. Add salt and oil to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 min. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hrs and up to 3 days.

    3. TO BAKE THE PIZZA: 1 hr before baking, remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hr.


    Do not knead the dough after it has rested in fridge! Cut a piece off, gently fold into a ball, flour and rest it 1hr+ at room temp and then stretch it into a pizza. I've seen people knead it again and it ruins the structure of the dough and you end up with a flat, un-risen pizza

    Have fun and share the results!


  • bluebird66bluebird66 Posts: 2,143
    Those pies look so delicious!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • pflugpflug Posts: 106
    Hi there, 

    They all look great.  When you do 9 pies... Do you assemble them all ahead of time?  ... And then put them on one after the other?  I would like to do a bunch for a party... Just curious on how you did it.

    Thanks
  • Gator_FanGator_Fan Posts: 35
    Is that parchment paper under your pies ?

    John,

    Sellersburg, Indiana

  • TheToastTheToast Posts: 280
    pflug said:
    Hi there, 

    They all look great.  When you do 9 pies... Do you assemble them all ahead of time?  ... And then put them on one after the other?  I would like to do a bunch for a party... Just curious on how you did it.

    Thanks

    No, my method is when one comes off, I'll get the dough stretched out into a flat circle, then sauce it and add topping (takes 2mins) and then put it straight in the BGE. By that time the one I just took off will be eating temperature. 

    I imagine if they're prepared before, the dough may absorb the sauce - which wouldn't be good. Also, you really need to make the pizza on a peel and unless you have more than one, if you make the pizza on a peel, you'll then not have the peel empty to take the previous pizza off the stone!

    Good luck
  • TheToastTheToast Posts: 280

    Gator_Fan said:
    Is that parchment paper under your pies ?
    Yes. I used to dust stone and peel with semolina but then every cook you have to scrape the burnt semolina off the stone, and also doesn't always work perfectly - dough sometimes gets stuck on the peel and ruins the shape of your pizza when attempting to slide onto stone. 

    So I've started to use parchament which works a treat every time. 
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