Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
OT**The Unofficially Official Pizza Thread**OT
Comments
-
Made a calzone using leftover burnt ends, fresh mozz and sweet onions with 120 hr. no-knead dough and homemade marinara sauce made from oak smoked roma tomatoes.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
smokingal said:Made a calzone using leftover burnt ends, fresh mozz and sweet onions with 120 hr. no-knead dough and homemade marinara sauce made from oak smoked roma tomatoes.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
-
-
Margherita pizza on a sourdough crust, homemade sauce and basil leaves from a plant I surprisingly haven't managed to kill yet.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
smokingal said:Margherita pizza on a sourdough crust, homemade sauce and basil leaves from a plant I surprisingly haven't managed to kill yet.
I hate you. Now I want Pizza.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
Wood fired chicken, bbq sauce, red onion, stracchino cheese
Italian sausage, mozzarella and sriracha honey
Happy Father’s Day!!!
LBGE in Elm Grove, WI -
Wanasmoke said:
Wood fired chicken, bbq sauce, red onion, stracchino cheese
Italian sausage, mozzarella and sriracha honey
Happy Father’s Day!!!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
@NDG I have not tried Mike's Hot Honey...but I'll check it out! How spicy?? I mixed up the sriracha honey myself but had to dilute because my wife said too hot!
LBGE in Elm Grove, WI -
@Wanasmoke infused with chili peppers . . so heat on the backend. FUNNY that my wife accidently gave it to my 3 year old on some peanut butter crackers instead of normal honey. Scream & Tears . . shocked the neighboors didnt call the cops.
EDIT we love the stuff on all red sauce pizzas. That and calabrian chile oil.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Getting dough started for margarita neopolitan pizzas tonight 🍕DFW - 1 LGBE & Happy to Adopt More...
-
Garlic herb pizza dough. Pan seared guanciale, fontina/white cheddar cheese blend. White sauce base. Topped with a hatch chili garlic cream sauce.
No plated pics as it was devoured.Brandon - Ohio
-
Caramelized onion and mushroom in the blackstone
In the bush just East of Cambridge,Ontario -
A couple off the egg this weekend. -
Taking my first shot at pizzas this weekend. Going to buy the dough from the pizza place on my street (perk of living in NYC). Plan on making a pretty simple sauce and using basic toppings (pep, sausage, onions, peppers, basil, etc.) Thinking of running the egg between 500-600 and making sure the stone is at that temp for at least 40 minutes before I put the first pie on.
I have a medium - but plan is plate setter legs down, grate, 2" spacers, then the stone. Maybe use some parchment paper for a few minutes if it doesn't seem like the pies are getting high enough in the dome?
How am I doing? What other advice do you have for me?
MED - Manhattan -
slick_rick said:Taking my first shot at pizzas this weekend. Going to buy the dough from the pizza place on my street (perk of living in NYC). Plan on making a pretty simple sauce and using basic toppings (pep, sausage, onions, peppers, basil, etc.) Thinking of running the egg between 500-600 and making sure the stone is at that temp for at least 40 minutes before I put the first pie on.
I have a medium - but plan is plate setter legs down, grate, 2" spacers, then the stone. Maybe use some parchment paper for a few minutes if it doesn't seem like the pies are getting high enough in the dome?
How am I doing? What other advice do you have for me?
good plan, just make sure you have a good way of getting the pizzas off your peel and onto the stone.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
I think your setup seems fine. I might error on the side of caution on your first one and keep it closer to 500 than 600 just in case your dough is sensitive to the heat. I've cooked a lot of NY style pizzas at 450 - 500 and I like them that way. It's individual preference, but one thing no one likes is a burnt pizza. It sounds like you've done your homework, though. (spacers between plate setter and stone, two thumbs up)
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
Some deep dish from last weekend
-
Trying out some modifications to my sourdough pizza recipe, but let it proof at room temp for too long, so a 3 day stint in the fridge left it over proofed. Still tasty and sour as all get out. Used some leftover dry aged lamb shoulder, Wagyu short ribs and beef sausage.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Weekend pizzas on the Ardore. Simple sausage / buffalo mozzarella and a margarita. I need to kick start my sourdough starter so I can use it again in my pizzas.
Roanoke, VA
Large BGE Owner -
Beautiful, is that stock or biscotti saputo floor? Love my Ardore with bs floor, don't use it enough thoughcanuckland
-
It’s stock floor. And I, like you, don’t use it as often as I’d like. But it’s really nice and super convenientRoanoke, VA
Large BGE Owner -
How have I not seen this tread before is beyond me.
I just made some balls for this sunday, my nieces want to play and learn how to make some za's. I never used the 2 day fridge method before so hopefully the dough comes out good. I use 240 gr H2O 4 gr Yeast 15 Gr sea salt 400 gr 00 flour 10 gr EVO this makes a dough ball big enough for 4 80 gram balls
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Simple sausage and pepperoni pie tonight.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
Used up some of the dry aged chili cheese dog leftovers from National Hotdog Day on a 72-hour sourdough crust. Still tweaking the dough recipe.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
FYI to any of you that were looking to buy a Pizza Party Ardore or Bollore. They basically doubled the price. The Ardore is now $1,000 and the Bollore is around $1,900. Glad I bought when I did.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
TEXASBGE2018 said:FYI to any of you that were looking to buy a Pizza Party Ardore or Bollore. They basically doubled the price. The Ardore is now $1,000 and the Bollore is around $1,900. Glad I bought when I did.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Had I not bought my Bollore when I did I wouldn’t even think twice. It would be a Roccbox or Koda for me
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
-
Love my Ardore and Elements of Pizzas same day dough recipe. Mixed dough at lunch time, pies ready for dinner!
.
Rear one with home made tomato sauce and garden cherry toms. Front one with potato, bacon and home made pesto sauce from garden basil.
canuckland
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 315 Health
- 293 Weight Loss Forum