Breaking in the egghead

Boilermaker Ben

Hello all,

On Wednesday I picked up the demo egg I had reserved from Saturday's Eggwego fest. Today was my first opportunity to cook on it. Since the egg was used at the festival, I won't consider this first cook breaking in the egg, but rather breaking in the egghead.

Sausage and Pepperoni Pizza at about 550 degrees. Oh man, did the egg make a difference in the crust...way better than anything that has come out of my oven.

My first lighting of the egg!


Pizza ready to go.


Ready to come off.



Looking forward to future cooks and to participating in the forum.
Ben

pouchman

Ben congrats looks great! What time is dinner? We were out there too. It was the wettest experience of my life! Fun was had by all. Check out the Chicago event above, it is the next area event & we would love to see you there.

Good luck Jeff

UGAVET

Looks good. Just be careful with those pizza cooks. one of the most common ways to fry a new unseasoned gasket but hard not to do another one after you get a taste of that pie

Pharmeggist

I made this today following this recipe....

see link.

http://www.pizzamaking.com/dkm_chicago.php

I can't brag its not my pictures or my recipe but man man is it sooooooooo good :woohoo:

Big'un

Beautiful looking za!

TomM24

Ben:

Nice start to egging. Pizza is an unusual first cook, but you did just fine and it looks like so did your gasket.

Gunnar

Nice, 7:00 AM and it looks good.

Zippylip

Ben, I get the distinct impression this was not your first pizza :P . Do you have a chicago deep dish dough recipe you could share, I have tried so many combinations but haven't really come close, gonna try one this weekend I picked up last weekend, but I am always look'n for a new direction - thanks, Zippy

Roudy

BB -

Great lookin' pie. I'm ashamed to say I'm still making pretty good pizzas in the Egg with Publix fresh pizza dough. I really need to go the extra mile and make the dough myself.

Roudy

P.S. I assume the "Boilermaker" moniker is because of a tie to Purdue, and not because you prefer to drink that foul concoction. I'm a Boilermaker '76 myself.

Clay Q

Hey your pizza looks great! Nice work.

My new demo large from the fest is home after traveling with us on vacation and I'm assembling it today next to my old egg. Can't wait to fire it up!

Beautiful day and a great start to the weekend, good to see you posting pictures.
Have fun with your new egg.

Jeffersonian

Nicely done, Ben. Pizza's not the easiest thing to do, but you nailed it on the first try.

Boilermaker Ben

Thanks for the comments everyone.

pouchman:
I wonder if we met at the fest...probably did but didn't realize it. We should have all put our handles on our name tags instead of names. I left my shoes in the garage when I got home. They're going to have to stay out there for a while...too humid in the garage for a couple days after the fest and the shoes got a little over-ripe.

TomM24:
Pizza wasn't initially my first choice either. I was going to do salmon, but wound up being pressed for time. And since I didn't have salmon in the fridge (I only buy fish the day I'm planning to cook it) and I did have some left over pizza dough bursting out of it's bag in the fridge, just enough sauce in the freezer for one pie, and the rest of the fixin's...pizza it is!

Zippylip:
No, not my first pie, but definitely one of my best. Lately I haven't had much luck with hommade dough, and I must confess that this wasn't hommmade, it was purchased from a local grocery that sells fresh dough. I'm definitely going to try my own dough again next time, though. Need to find out if my previous problems were recipe problems, or not getting high enough temps in the oven.
I've only made hommade deepdish once, but the recipe I used had high cornmeal content (a la Gino's, if you're familiar with the Chicago restaurants) of which I am NOT a fan. I did come across a website a couple years ago that had recipes for a wide variety of pizza dough styles, from cracker thin to New York to Chicago style. I'll dig out my print-offs and see if I can find the URL.
The deepdish I grew up with (Mom's...not a Chicago native) uses a standard pizza dough (probably why I dislike the cornmeal dough) with the Chicago method. From the bottom up:Dough, cheese, toppings, sauce. Mom's twist was to put another layer of dough on top, and then some more sauce. Hers is the only spinach pizza I've been able to swallow...then again she made it with sausage, and pig cures all ills.

Roudy:
Boilermaker class of '02. My freshman year was the first year we made it back to the bowl games since '84...Billy Dicken's senior year. I was fortunate to be there during the Drew Brees era.

Clay Q:
Glad to see you were able to wade back home in the north. Hope you've dried out by now.

Grandpas Grub

Very nice looking cook there Ben.

GG