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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pizza A La ShedFarm (Thanks BJ!)

500
500 Posts: 3,177
edited November -1 in EggHead Forum
Well I cooked the Sam's Club dough balls that ShedFarm BJ gave me a few weeks ago. They thawed out for two days and began rising in the fridge. After I took them out, they rose even more.

The setup;
lots of lump, plate setter legs down, BGE feet, generic pizza stone, 575 dome temp.

The cook;
The dough coming to room temp. It sure puffed up.
180954_1643835265167_1515444270_31644218_4125108_n.jpg

Pizza #1 cheese and pepperoni (It had a cancerous looking lump there).
190736_1649296841703_1515444270_31651053_438123_n.jpg

Nice crust. Tasted pretty good for store bought dough. Certainly my best effort so far.
190736_1649296881704_1515444270_31651054_6918457_n.jpg

Pizza #2; The "Mediterranean White" EVOO, garlic, feta, mozz, roasted red peppers, kalamata olives, mild banana peppers, Italian spices. I went a few minutes too long on this but still good.
190736_1649296921705_1515444270_31651055_498891_n.jpg

The results;
I'm getting better but need more practice. Darn. Thanks to BJ for making this happen. So very kind of you. Nice to meet a fellow local Egger. I think I'll buy a box of these and continue the quest for the perfect pizza.
I like my butt rubbed and my pork pulled.
Member since 2009

Comments