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Saturday Night - First Pizza Night

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RustyBrainpan
RustyBrainpan Posts: 32
edited February 2012 in EggHead Forum
So after studying all the pizza related posts here I took on my first pizza cook Saturday night.  Used a simple no knead dough, fired up the Egg with a load of Wicked Good, stablized the temperature at 650 (the average of all the different temps I have read), stone on top the adjustable rig and cranked out some excellent pies!  Here is the evidence:

First one ready for the fire.  Pepperoni, canadian bacon and italian sausage.

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And in 8 minutes (give or take), the results

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White pie with garlic oil, ricotta, basil and fresh mozz.

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Back to the meat - pepperoni, sausage, carmelized onion

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The crust was fabulous - crispy on the outside with just the right amount of chew

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The Egg never disappoints!


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Comments

  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    They look amazing!  Good job!! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
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    Nice job on those pizzas!
    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
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  • cazzy
    cazzy Posts: 9,136
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    Looks awesome! What dough recipe did you use? Care to share? :-)
    Just a hack that makes some $hitty BBQ....
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  • Jameson19
    Jameson19 Posts: 354
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    Looks awesome! What dough recipe did you use? Care to share? :-)
    +1

    Does everyone on here make their own dough or buy some at a store already made?
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife... 

    Las Vegas, Nevada!
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  • Chubbs
    Chubbs Posts: 6,929
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    Make my own. Pretty easy and I have never found any at the store that is as good. I have tried publix dough balls but find they always snap back after I roll it out making it difficult to work with. Plus, it is even better when you are eating something you made from scratch.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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