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Tonight's pizza on the XL
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R2Egg2Q
Posts: 2,136
We had a coupon for a free package of pizza dough. One is good for a 10-12" pizza so I figured why not combine 2 bags and make a 17" pizza.
We went pretty simple with pizza sauce, mozzarella, sausage, and mushrooms and popped it into the XL Egg:
Sliced and it was time for dinner:
It turned out quite well and I'll be doing it again some time. Thanks for looking.
We went pretty simple with pizza sauce, mozzarella, sausage, and mushrooms and popped it into the XL Egg:
Sliced and it was time for dinner:
It turned out quite well and I'll be doing it again some time. Thanks for looking.
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
Comments
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Looks great ... nice photo skills too!Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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Great looking pizza. How long did it take, and at what temp?
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Yea, please post temp and time details too. Good stuff!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
The dough instructions called for 425 "oven" temp. I targeted 425 on the baking stone using a cheap grill thermometer (dome temp read 450-480 range). It cooked for about 15 minutes.
Thanks for the compliments!
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Looks great. I'm still working on my pizzas. Do you cook the mushrooms first or just put them on raw?
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Also, do all ingredients on a pizza go on raw? Did you preheat your stone?Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
The mushrooms were fine raw. I was more concerned about the sausage cooking through so I pulled off very small bits of sausage from the chub. I like my crust more on the crispy side so it cooked a little longer some might cook but the sausage was cooked enough.
I do put the stone in while bringing the Egg up to temp so it is nicely preheated by the time the pizza went on.
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
that is a seriously good looking pie! great colour on the cheese
context is important -
Nice job R2Egg2Q! Pizza looks great, you can't go wrong with sausage and shrooms!"Pork so tender you can pull it with a spoon." ~Spoon
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