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Pizza night
Griffin
Posts: 8,200
Not sure when the last time I cooked a pizza on the Egg. Usually we use the Ooni or our Baking Steel in the oven.
I made this dough awhile back and had it frozen. Its the crispy thin crust pizza dough recipe from Baking Steel and is designed to be cooked at 550. I can't seem to get my Ooni down that low. Since Mrs. G is on a health kick right now and was going to do a cauliflower crust at 375, the oven was out. That left the Egg.
Raised up on the AR with the Ceramic Grill store oval stone on the next to the highest level and the BGE pizza stone sitting on top of the grates on the highest level. Egg at 550. These took about 6 to 8 minutes long.
First up was a basic cheese one just to check the temps and time. Wish it had browned more on top.
Then Duke's favorite pepperoni, home made Italian sausage and BOs. I think the lesson learned here was that Boar's Head Pepperoni hand cut was not the way to go. It wasn't hot enough or cooked long enough to get the pepperoni cupped. Next time I'll just use the normal precut stuff.
Finally, mine had pepperoni, Italian sausage, mushrooms and red onions.
Bottom shot.
None of them really browned up enough on the top like I like. The bottom was done and the crust was crispy and it was good, but I know it would have been better in an oven with a Baking Steel giving heat from the bottom and the gas heat coming down on it from above like the first three out of this dough batch that I made and cooked in the oven. This dough recipe and time and temp just wasn't right for the Egg. And yes, the Egg was preheated. Probably close to 2 hours and stones were checked with an IR gun to verify.
I made this dough awhile back and had it frozen. Its the crispy thin crust pizza dough recipe from Baking Steel and is designed to be cooked at 550. I can't seem to get my Ooni down that low. Since Mrs. G is on a health kick right now and was going to do a cauliflower crust at 375, the oven was out. That left the Egg.
Raised up on the AR with the Ceramic Grill store oval stone on the next to the highest level and the BGE pizza stone sitting on top of the grates on the highest level. Egg at 550. These took about 6 to 8 minutes long.
First up was a basic cheese one just to check the temps and time. Wish it had browned more on top.
Then Duke's favorite pepperoni, home made Italian sausage and BOs. I think the lesson learned here was that Boar's Head Pepperoni hand cut was not the way to go. It wasn't hot enough or cooked long enough to get the pepperoni cupped. Next time I'll just use the normal precut stuff.
Finally, mine had pepperoni, Italian sausage, mushrooms and red onions.
Bottom shot.
None of them really browned up enough on the top like I like. The bottom was done and the crust was crispy and it was good, but I know it would have been better in an oven with a Baking Steel giving heat from the bottom and the gas heat coming down on it from above like the first three out of this dough batch that I made and cooked in the oven. This dough recipe and time and temp just wasn't right for the Egg. And yes, the Egg was preheated. Probably close to 2 hours and stones were checked with an IR gun to verify.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Comments
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Great looking pies!!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
if you can find Margherita Pepperoni . . . it cups up very nicely
Nice 'za pics!aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
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Nice pies! My fav would be the combo of yours and Duke's.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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And here is my Saturday night offering!
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RRP said:And here is my Saturday night offering!Thank you,DarianGalveston Texas
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Nice pies! I've found my favorite is to add a few dollops of Ricotta on top! Heavenly
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Great job on the pies!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I wouldn't complain about those results. Looks about perfect too me.
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