BGE Pizza

Unknown

Potential new BGE owner here...how does the BGE compare to a wood fired pizza oven as far as crust and flavor are concerned?

Unknown

JD McGee,[p]
Look below, there has been a lot of pictures and pizza conversation this last week.[p]Some guys say they are cooking the pizza's at 900° thats something new to me and seems pretty risky.[p]Yes, everyone is saying it's great.[p]You will love an egg. Kent

stike

<p />JD McGee,
it IS a wood fired pizza oven, essentially.[p]hint of smoke or as much as you like. above is a tomato/basil/garlic/shredded mozzarella pizza.[p]i run around 500-600 when i do pizzas, set up indirect, high up in the dome to get some nice heat off the ceramic dome.
here's another one, clams and garlic i believe.[p][p]if you are considering getting one to do pizzas, don't overlook the fact that it will sear better than anything you are currently using, and it will also do lo-and-slo cooks (24 hours or more) better than just about any other cooker out there too. that's not exaggeration either.[p]take a look at any post below. check out the Woosday thread, especially.[p]

Fidel

JD McGee,[p]I love doing pizza on the egg. Crispy crust, nicely done top. Very easy to do with an amazing flavor.[p][p][p]

HungryMan

Fidel,
Great looking crust. Do you have an easy recipe for it? I have had bad luck making dough.

Fidel

HungryMan,[p]Those pies are made with Publix dough. I have very good luck with it. It cooks up nicely at about 550. Most Publix stores sell the dough in a cooler in the bakery section. If you don't see it ask, they sometimes keep it in the walk-in.[p]I haven't ventured into making my own yet. We have the kitchen aid mixer with the dough hook - so it is inevitable that I will try it soon. They probably won't look as good though.[p]I had a lot of experience in college working at a pizza joint, so throwing dough is still pretty easy for me.

HungryMan

Fidel,
Thats what I have used in the past, Publix. It was good. In high school I worked in a pizza place and used to make the dough also. I don't remember how I did it. The few times I tried it sucked. I still can also toss the dough good.

fieroguy

JD McGee,
The most goodest pizza I ever tasted, and my wife,
daughter, grandson and one of his friends agree.
I have not tried to do my own crust but use frozen
Freschetta five cheese pizza and add desired toppings.
500* dome on an indirect pizza stone. Fantastic!
Instead of being a potential owner, you need to become
an owner. I seldom grilled or bbq'd (2-3 times per month)
until I started Egging. Now its at least 4 times each
week. (My wife loves that!) Get one, you'll never
regret it. You have all the support from this forum
you will ever need. Great buncha folks here.[p]M. Tripp

JD McGee

stike,[p]Great pics...I think you just sold my wife on the BGE. We have been kicking around the idea of an ouside kitchen with a wood fired pizza oven. I'm thinking the BGE is all we'd need...and a lot less $.[p]JD

stike

<p />JD McGee,
it's pretty versatile...
give it a shot![p]above are some ribs.[p]here's some paella[p][p]some scallops pan searing...[p][p]and flambe'd[p][p]seared lamb and venison...[p][p]and the coolest pic ever.[p]

icemncmth

<p />JD McGee,[p]I do pizzas at 800 + deg....dome temp...[p]1000 deg + stone temp...[p]This is a carne asada pizza I did the other night...

Big Daddy - OCT

icemncmth,
Hey buddy, long time no see. Still can't find that salt that's needed for the salami recipe you sent so I'll have to come in to the big city and get some I guess.[p]While I haven't really jumped into the pizza world (it is right around the corner) I love the look of your carne asada. Any chance of you sharing that recipe with me?[p]Bruce

icemncmth

Big Daddy - OCT,[p]Hey....long time no see...I guess you are getting the bus ready for the season![p]As for the pizza..[p]It is easy...[p]the sauce is ....[p]1 cup cilantro
3 cloves garlic
1 lime juiced
3 T parmigiana cheese
1+- olive oil[p]put first 4 ingredients in blender and blend ...slowly add olive oil till blended...like pesto[p]The toppings are simple...[p]I use rib eye and grill it till med rare...
then slice thin[p]Now make dough and spread the pesto on the dough...[p]then add the sliced steak..some red onion sliced thin some tomatos sliced thin.......and I use pepper jack cheese...[p]You will need one roasted poblano pepper...diced. I add this last with some jalapeño peppers..[p]This is a great pizza and I get a lot of people ask me for it...try it you will love it...!

SpokaneMan

Fidel,[p]Actually, they'll look a whole lot better. I can always tell the store bought crusts from the home made ones just by the pictures. The homemade dough looks a thousand times better.

Fidel

stike,[p]That's some funny lookin' chicken in that paella.[p](Sorry, I couldn't resist)

JimF

Fidel,
Any hints on how to throw the dough? I have tried at home but can never seem to get it right. Sometimes the dough tears and other times it justs never increases in size. I end up rolling it out but I believe that pops all the air bubbles in the crust.[p]Thanks,
Jim

Big Daddy - OCT

icemncmth,
Thanks much, I'll give it a shot![p]We are working on the bus. We had someone donate a large Onan generator and two roof mount AC units so we're trying to figure out how to install all of that and hoping it will happen before the season starts.[p]Go Pokes!