Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Last night's Pies

Grand Oeuf VertGrand Oeuf Vert Posts: 1,631
edited 10:41PM in EggHead Forum
Pizza at GOV's house is becoming quite popular. Did 3 last night. First one was my first go with LaBomba mixed into pizza sauce. Very Nice...
Others were a little more basic and tame...
They all got snapped up pretty quickly...


  • Chef CharlesChef Charles Posts: 870
    Those look like tasty pies :woohoo:


    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

  • maXimmaXim Posts: 468

    them pies look mighty good!!! :P

    I'm thinking Friday night pizza is a pretty good idea. Just might make that a weekly thing at my house, I know my girls are gonna love that idea!!! :lol:

    How'd you like the Bomba pizza?
  • BeliBeli Posts: 10,751
    Tim.....they look great...try mixing some chorizo & olives next'll love it
  • TBQueTBQue Posts: 101
    I love making the pizza at home but I can't seem to get the dough right. I but the premade stuff from the Publix bakery but i can't seem to get the stuff to stretch out proberly. It always seems to snap back. i have tried letting the dough rest but that does not seem to do anything. I have gone to buying the premade pizza crust and making my pies on those. Kinda lame but it works.
  • not good dude
  • Clay QClay Q Posts: 4,435
    Looks super. Pizza party! :woohoo:
  • TomM24TomM24 Posts: 1,364
    Thursday is pizza night here. Made one for the last five weeks. I flour my granite top and pound it out with the heel of may hand. I pound it out a little and let it rest. I will slowly pound it out over about 20 minutes as the pizza stone is warming up. Try AZRP's dough its not that elastic.
  • Rolling EggRolling Egg Posts: 1,995
    Great looking pies. Looks like you got it down pat.
  • ZippylipZippylip Posts: 4,679
    very nice GOV, love the pizza night
    happy in the hut
    West Chester Pennsylvania
Sign In or Register to comment.
Click here for Forum Use Guidelines.