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Frozen pizza by a 'green' BGE user

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Squeezy
Squeezy Posts: 1,102
edited September 2011 in Baking

I couldn't be happier with the results! I jury-rigged a plate setter until I get one, and used a chunk of mesquite.

Box said to bake at 425º for 10 to 12 min. as it is a thin crust pizza. It actually took 15 min. due to me adding some sweet pickled red peppers and some extra mozzarela.

Now I want to try scratch pizza ... never made my own dough before ...

http://i168.photobucket.com/albums/u179/PCCSqueezy/Big%20Green%20Egg/2011_0906Hodgepodge0005.jpg

 

Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • 4Runner
    4Runner Posts: 2,948
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    I might start with a frozen pizza.  Not sure.  Waiting on my stone to arrive from the CGS.
    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
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  • 4Runner
    4Runner Posts: 2,948
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    @Tweev - I was going to use my adj rig to get the stone up high to avoid extreme heat near the gasket and to help the top of the pie cook fast enough to balance the crust. Should I use my spider with my smaller stone for indirect as well?
    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
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  • 4Runner
    4Runner Posts: 2,948
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    That is what I needed to know.  I saw on the BGE site they use the platesetter in addition to a pizza stone so that is why I was thinking the spider and stone for an indirect setup.

     

    I'd stay the clean everything is a dead giveaway that is an old picture.

     

    Thanks

    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
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  • 4Runner
    4Runner Posts: 2,948
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    heck yea!  Love to try your dough recipe.   a n d e r s o n   dot   j o e   at   g m a i l   dot   com

     

    Thanks

     

    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
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  • dsl9031
    dsl9031 Posts: 6
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    Hey!  Don't deny the rest of us!  Post your dough recipe!
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  • dsl9031
    dsl9031 Posts: 6
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    Ham, Pineapple, Jalepeno.

     

    Bacon & Cheese  (has to be good if it has bacon, right?)

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  • Botch
    Botch Posts: 15,471
    edited September 2011
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    Squeezy, if you have a Papa Murphy's nearby, they're great on the Egg too (they make the pizzas fresh but don't freeze or cook them, you bake them yourself.)
    And, I've found, if you get coupons in the newspaper or on-line, the pizzas are actually cheaper than I can make from scratch!  :O
     
    EDIT:  forgot to mention, they come on a round paper tray.  Just put the pizza, tray and all, on your stone, and then you can use a peel to separate the two and remove the tray after its baked five minutes or so, this'll give the bottom a chance to crisp up nicely.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Botch
    Botch Posts: 15,471
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    I find a
    second rise is really helpful. 
    I quit doing this a few months ago, and no longer have trouble with the dough "snapping back".  I knead in the Kitchenaid for 5 minutes, let rest for 5 minutes, and knead again for five minutes.  I then form the dough into balls, however many pizzas I'm making, and let them rise in the frig for 1~3 days, dump on a floured surface and cover two hours before you're ready to dress, and the dough opens up very nicely.  
    Its a constant learning process, I get a lot of info from www.pizzamaking.com  Good luck!   
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Botch
    Botch Posts: 15,471
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    I guess I mis-spoke, my doughballs rise more too while they're warming up.  I used to punch the dough down after the first rise, that's what I no longer do.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Squeezy
    Squeezy Posts: 1,102
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    Never heard of Papa Murphy's ... so I'm guessing that is just on the US side ...

    I found some premade at a local grocery store that I will try first ... see how that goes for me...

    Wouldn't want to make my own and burn the hell out of it ... LOL!  So I'll try this first.

    From the sounds of it ... pizza dough recipes must be in the hundreds if not thousands!!!

     

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • Squeezy
    Squeezy Posts: 1,102
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    I have my eye out for a 'bread maker' ... I hear they are found cheap at yard sales ... in the meantime, I will buy the premade ...
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • Shawn
    Shawn Posts: 356
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    here's my favorite pizza doe and its very easy to make:

    Ingredients

    • 1.5
      teaspoon (tsp) active dry yeast
    • 1
      cup warm water (110 degrees F/45 degrees C)
    • 2
      1/4 cups pizza flour
    • 2
      tablespoons olive oil
    • 1
      teaspoon salt
    • 2
      teaspoons white sugar

     

    Directions

    1. In a
      small bowl, dissolve yeast in warm (110 degrees F) water. Let stand until
      creamy, about 10 minutes.
    2. In a
      large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and
      the yeast mixture; stir well to combine. Beat well until a stiff dough has
      formed. Cover and rise until doubled in volume, about 30 minutes.
      Meanwhile, preheat oven to 350 degrees F (175 degrees C).
    3. Turn
      dough out onto a well floured surface. Form dough into a round and roll
      out into a pizza crust shape. Cover with your favourite sauce and toppings
      and bake in preheated oven until golden brown, about 20 minutes.
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
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  • Squeezy
    Squeezy Posts: 1,102
    edited October 2011
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    Hmmm? Seems a low baking temp. compared to others I have read. Do you form with just your hands or do you use a rolling pin?

    And how long do you bake at that temp ?

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • Squeezy
    Squeezy Posts: 1,102
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    Making my 3rd frozen in a few moments with my new plate setter ...
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • Squeezy
    Squeezy Posts: 1,102
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    This BGE makes me look good ... another success story!

    Needed 425º and was able to achieve 480º on the gaugeimage

    14 min. later and perfect.image

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • Botch
    Botch Posts: 15,471
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    Looks delicious, Squeezy!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Squeezy
    Squeezy Posts: 1,102
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    Came out pretty good ... started out as a simple 4 cheese pizza. I added bacon, onions, olives, grated parmesan, extra mozzarella, chorizo and a good shake of habanero powder ...

    Just had an offer for 2 breadmakers with book for $40 ... either feast or famine! Perhaps, I should buy both and resell one ???

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • gerhardk
    gerhardk Posts: 942
    edited October 2011
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    This is my first post on this forum.  I bought my Egg on October 1 and smoked some ribs the next day, my wife said the best she ever had.  On Tuesday I tried my hand at pizza, I used the same recipe that I have used to bake pizza in the oven and we were pleased with the results.  I made a little video of the process, I hope posting the YouTube link will work.
    Gerhard
    http://www.youtube.com/watch?v=jHQk9xy3_fA
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  • Squeezy
    Squeezy Posts: 1,102
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    If you're going to hijack a thread that is how to do it ... great video!

    Thanks for sharing and welcome to the forum ....

    =D>
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • Spoon
    Spoon Posts: 328
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    @gerhardk great 1st post! You look like you have been usinng your egg for a few months, not a few days. The pizza looks awesome.
    "Pork so tender you can pull it with a spoon." ~Spoon
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  • gerhardk
    gerhardk Posts: 942
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    Squeezy I should have started my own thread, did not intend to hijack, sorry.
    This egg is not my first smoker, for the past few years I have had an offset smoker that has a few holes rusted in the firebox making it pretty much impossible to control the temperature.  From the three times I have used it now I am really impressed, great ribs, pizza turned out nice and we had nice steaks for dinner tonight.  I ordered a shoulder from our butcher and will be putting it on Sunday night hoping for a nice pulled pork Monday afternoon.
    Gerhard
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  • Squeezy
    Squeezy Posts: 1,102
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    No apology needed ... your video deseves it's on thread for sure.

    I've used several different smokers also before getting an egg ... just love using it every excuse I can.

    Fired it up at lunch to grill just one homemade sausage patty. Planning a brined turkey on a turkey cannon over the weekend.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • BBQ_Phil
    BBQ_Phil Posts: 2
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    Fleischmann"s has a new Pizza Crust Yeast. "Fast and Easy" The directions are on the back of the packet. No rise time.
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