Pizza setup finally

cccoltsicehockey

So finally got around to ordering the pieces for the Egg so that I can cook pizzas. I definitely should have done this sooner they came out fantastic.  Cook temp was around 675-725. Pizzas took about 7-8min to cook.

Being the first time I wanted to start simple. Did 2/3 Mozz 1/3 Xtra Sharp Cheddar. That was the mixture I went with all night for the pizzas.  Picked up some dough from my favorite local pizzeria as well so I didn't have to start with that learning curve either.

Crust perfectly crisp with nothing burning since I made sure to buy good high temp 00 flour so it wouldn't burn. I do need to work on getting just enough flour on the bottom and not a ton of extra. I don't find that it really detracts from the taste at all though.

Some pepperoni next. Increased the cooking time a little to just test the results from the first one. 9min was definitely too much for a 10in.

For the last one, I tried some veggies. I think this might take a while to figure out. They got soft. Maybe I need to grill them separately and add them on in the middle of the cook. For this pie, I also tried to use less flour on the bottom and it got stuff and I had to use a large knife to slide under to get it unstuck while tossing some more flour underit. Messed up the veggies a bit then.

I didn't want to have any leftover freshly shredded cheese so I just put all the remaining cheese on the pie. This was definitely a lot of cheese compared to the other two. Probably double.

Plan to try to make hawaiin bbq chicken pizza tomorrow night.  Thinking I may need to brine the chicken so it is extra moist when I precook and it doesn't dry out when cooking the pizza.

johnmitchell

Great looking pies. Love the last pic😋

RagingIrishman

They look great. I'm looking forward to jumping into the pizza cooking club soon.

Foghorn

Pizza all night long.  Love it. 

RyanStl

Pizza is fun.  My stone hasn't looked that clean in a very long time.

Photo Egg

Looks fantastic.
Just something to try next time...Flip your platesetter over and place in Egg legs down. Sit your pizza riser thing directly on your platesetter. No need for your cooking grate. You will give your lump more breathing room as well as being more stable.

cccoltsicehockey

Photo Egg said:

Looks fantastic.
Just something to try next time...Flip your platesetter over and place in Egg legs down. Sit your pizza riser thing directly on your platesetter. No need for your cooking grate. You will give your lump more breathing room as well as being more stable.

Definitely want to do this next time.  Didn't do it this time as I have a slight surface crack on the one side of the plate.  I was worried heating it from the opposite side might make it fail and I am waiting on my warranty replacement.  Need to do a slow cook in a couple of weeks for a party but couldn't wait to do pizzas with the stuff having all arrived this weekend.  

I imagine the extra air room helps the fire get going faster as well probably?

jdMyers

Make sure to heat the stone as the grill heats.  Try simanola flour it doesn't burn as much or easily.  Experiment with dough.  They all coot differently.  Great job.  Also low moisture cheese melts better.  

Alta Cucina peeled plum tomatoes make the best sauce.  When making your own sauce let it sit a day to get a great blend of seasonings 

loco_engr

Great looking 'zas!
Be careful of the metal pizza peel and there have been people here that had their finished 'zas slide off the slippery metal peels.
I like using corn meal for the extra crunch on underside of the dough

cccoltsicehockey

Pizza round 2. Did hawaiin bbq chicken this time as the main one. First one with jalapenos for me, second one without for the girlfriend, and then a supreme minus mushrooms for me to lunch the next day.

JohnnyTarheel

Pies look awesome… I want some!!

SonVolt

cccoltsicehockey said:

GTFO

CTMike

Nice looking pies. Check with your local pizzeria and ask if they put sugar in their dough. If they do, you want to keep the temps around 500 - 550 F so the sugar doesn’t turn to carbon. 

stv8r

I haven't done pizza on the eqq in quite a while but your post motivates me!  Great job and nice pics

loco_engr

I remember while I was in JC in Bronxville,NY a group of us would walk to the local pizza place (Leone's) and get onion pies.  Good eats!

dstearn

This is my set up on the XL. I also get my pizza dough pre rolled from my local Pizzeria.
My temp is set at 425 and it takes around 14-16 minutes per pie. If I use a higher temp the sausage does not render enough and the pizza gets burnt at the edges.

Photo Egg

dstearn said:

This is my set up on the XL. I also get my pizza dough pre rolled from my local Pizzeria.
My temp is set at 425 and it takes around 14-16 minutes per pie. If I use a higher temp the sausage does not render enough and the pizza gets burnt at the edges.

Nothing wrong with getting great results at a reasonable temp. Less stress on the Egg and doesn’t burn as much lump. Nice

Thatgrimguy

dstearn said:

This is my set up on the XL. I also get my pizza dough pre rolled from my local Pizzeria.
My temp is set at 425 and it takes around 14-16 minutes per pie. If I use a higher temp the sausage does not render enough and the pizza gets burnt at the edges.

@dstearn I always pre cook my sausage. Just something to consider if you are looking for a different texture in your dough.

If you are happy, then keep egging!! Looks awesome.

SonVolt

Tip on the sausage if you don't want to pre-cook it, roll it into marble sized balls then smash them flat with your fingers, about the size of a dime. They're  usually thin enough to cook through.  Toss with a little flour to keep them from sticking and keep the oil from pooling as it cooks. 

Cooking

https://www.seriouseats.com/the-pizza-lab-why-does-sausage-need-to-be-salty

Of course, you can always stuff them into casings and cook them just like you would any sausage,* but we're talking pizza today, and when it comes to pies, there's only one way to properly cook sausage: apply raw, and apply heavily.

The best method I've seen to date was at DeLorenzo's Pizza in Trenton New Jersey, where Rick DeLorenzo Jr. pulls of bits of sausage and rolls them in a bit of flour before dropping them on top of the pie. Not only does this method prevent the sausage from sticking to your fingers when you drop it, it also helps it to retain more fat and moisture, as well as gives it superior surface browning.