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OT**The Unofficially Official Pizza Thread**OT

Figured this may stay afloat for a while since there are a lot of pizza post. Whether you just made a killer pie on the Egg, in your pizza oven, DiGiorno or Maybe Domino's knocked it out of the park...Post those beautiful pies here :)
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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Comments

  • Carolina QCarolina Q Posts: 13,520
    Nice, John!

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Kent8621Kent8621 Posts: 590
    so @ColtsFan you get a new pizza cooker and now we have a pizza thread....i see what you did there.

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • onedbguruonedbguru Posts: 1,618
    Not sure why you thought it should be OT - pizza is very much ON TOPIC. Just sayin`

  • JohnInCarolinaJohnInCarolina Posts: 13,088
    If anyone needs me, I'll be in my room. Please knock first.
    That is my favorite as well.  Hard to beat.
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

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


  • blastingblasting Posts: 6,010

    @JohnInCarolina ; man you're continuing to kill it on the pizza.  

    Phoenix 
  • ColtsFanColtsFan Posts: 2,448
    edited November 21
    Here is my very first pie using the Ardore. BBQ chicken on a 72 hr dough 
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • JohnInCarolinaJohnInCarolina Posts: 13,088
    ColtsFan said:
    Here is my very first pie using the Ardore. BBQ chicken on a 72 dough 
    Beautiful!

    72 hrs or hydration?
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

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


  • CanuggheadCanugghead Posts: 6,386
    @ColtsFan
    Nice, I first thought 72% hydration duh! Did you get the stock floor or upgrade to Saputo. Care to share some details on hydration, floor temp, duration, etc? Thanks
    canuckland
  • TEXASBGE2018TEXASBGE2018 Posts: 1,665
    You guys make me strive to up my pizza game. Well done!

    Rockwall, Tx    LBGE, 36" Stainless Blackstone Griddle, Contemplating which size Egg to get next. Cast Iron Hoarder.

    "You may all go to Hell and I will go to Texas"- Davy Crockett

  • ColtsFanColtsFan Posts: 2,448
    ColtsFan said:
    Here is my very first pie using the Ardore. BBQ chicken on a 72 dough 
    Beautiful!

    72 hrs or hydration?
    72 hrs. I fixed it. I was so excited I fat fingered it. 60% hydration 
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • ColtsFanColtsFan Posts: 2,448
    @ColtsFan
    Nice, I first thought 72% hydration duh! Did you get the stock floor or upgrade to Saputo. Care to share some details on hydration, floor temp, duration, etc? Thanks
    Upgraded to the Saputo. Floor temp was only 760* and I jumped the gun and didn't let it preheat long enough. Used 270gr dough balls I think 250gr would be better. The crust was more NY style, but overall good first run. 
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • JohnInCarolinaJohnInCarolina Posts: 13,088
    @ColtsFan - really great looking pies for your first time through man.  I’m impressed!
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

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


  • ColtsFanColtsFan Posts: 2,448
    @ColtsFan - really great looking pies for your first time through man.  I’m impressed!
    Thank you. I excited to play around with different doughs. See what works best for me 
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • JohnInCarolinaJohnInCarolina Posts: 13,088
    ColtsFan said:
    @ColtsFan - really great looking pies for your first time through man.  I’m impressed!
    Thank you. I excited to play around with different doughs. See what works best for me 
    We will have a lot of fun talking shop at NCBB19!
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

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


  • smokingalsmokingal Posts: 175
    Testing my new steel stone and pizza dough recipe.  Still working on improving with dough stretching.  Hickory-cherry smoked turkey sausage, shrooms, onions, fresh mozz and ricotta.


    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • danv23danv23 Posts: 845
    edited November 21
    Man, I gotta say, this looks very interesting.  Breville doesn't mess around.

    https://www.breville.com/us/en/products/ovens/bpz800.html


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • YukonRonYukonRon Posts: 13,372
    I have to say, I have been on the edge since seeing John's pizza making at BB18. This might be the season for me to go invest in an oven.
    These images look fantastic.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • smokingalsmokingal Posts: 175
    Made a pizza using what remained of the Olneyville meat sauce I used to top off the Wagyu chili cheese bacon dogs I made last week.  Meat sauce, onions, garlic, ricotta and fresh mozzarella on 72 hour no-knead dough.


    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • ColtsFanColtsFan Posts: 2,448
    smokingal said:
    Made a pizza using what remained of the Olneyville meat sauce I used to top off the Wagyu chili cheese bacon dogs I made last week.  Meat sauce, onions, garlic, ricotta and fresh mozzarella on 72 hour no-knead dough.


    That looks amazing!
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • ColtsFanColtsFan Posts: 2,448

    bacon and mushroom? Looks killer!
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • JohnInCarolinaJohnInCarolina Posts: 13,088
    ColtsFan said:

    bacon and mushroom? Looks killer!
    Thanks.  That's a pie @cazzy put me on to - it's a variation on a white pizza he does at his house.  If I remember the base is actually heavy cream.  It's really good.  Hopefully Carl can hop in here to provide the deets.  
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

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


  • smokingalsmokingal Posts: 175
    ColtsFan said:
    smokingal said:
    Made a pizza using what remained of the Olneyville meat sauce I used to top off the Wagyu chili cheese bacon dogs I made last week.  Meat sauce, onions, garlic, ricotta and fresh mozzarella on 72 hour no-knead dough.


    That looks amazing!
    It was.  The smoked meat sauce mixed with the creamy, full-fat ricotta cheese had my taste buds dancing.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • smokingalsmokingal Posts: 175
    ColtsFan said:

    bacon and mushroom? Looks killer!
    Thanks.  That's a pie @cazzy put me on to - it's a variation on a white pizza he does at his house.  If I remember the base is actually heavy cream.  It's really good.  Hopefully Carl can hop in here to provide the deets.  
    That one is my favorite too.  Giving me an idea for my next pizza.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • HerkyHerky Posts: 22
    We need some deep dish representation. These were from a few weeks ago.
     
  • kdinkkdink Posts: 235
    Last nights Pies in the snow!
    Saved some dough for Friday Thanksgiving left over pies.
    2 Xl's and a MM in Bergen County, NJ
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