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First pizza party results

eggnitedeggnited Posts: 94
edited April 2012 in EggHead Forum
So today will be my first spatchcock chicken. Left it in the fridge overnight uncovered and plan on seasoning with Cluck and Squeal. I plan on indirect using the plate setter and a foil tray. Thought I might do potatoes and peppers in the foil pan and let the juices drip down to cook. Okay..this is a pizza party thread right?..well I just want to make sure about the foil I put any liquid in the pan with the potatoes to start? <---- Hey look

Okay, so on to the party we had the other night. I had family in town so we decided to try using the egg as a pizza oven. I filled up with plenty of lump and tried to get the egg stabilized at around 550. I ended up pushing to 600 degrees and tried to hold the temp there for 45 minutes. I left the bottom vent mostly open and tried to regulate using the daisy on top. I'm beginning to think this is not the right method since my temps would hold for a bit and then climb fast. I think the breezy day changed conditions at the bottom vent rapidly.  I saw temps over 700 a few times and later while cooking saw a run to almost 800 degrees. Anyway, I told my pizza makers that we needed to go fast from one pizza to the next. We had already prepared dough the day before and pizza sauce earlier in the day. After prepping the toppings we were off and running. Funny how things didn't go as planned. I always wondered why some people ended up with pizzas that weren't round! LOL So...we did number one...with two types of salami...number two...a white pizza with italian sausage and kalamata olives....and by the time number three came around the dough just wasn't workable. My wife did a quite change up and we made a calzone with salami. On the stone you can see the calzone with another mini version that just contained fontina cheese. The cheeses on the pizzas were mostly mozzarella with fontina cheese added in a lesser amount. Oh..and the pizzas were surprisingly tasty for the first time out. I think I need to work on my dough....since it was nice flavor but probably not technically correct. I think had I got it right it would have been even more crispy. The calzone was the best ..but the others were very good. My wife said better than many pizza a success....but I know I can do way better. Also...I think my gasket is fried. It has a black soot look to it....but it still in place. Not sure...may have to post a few pics of that too.  Okay....without further adieu.


  • eggnitedeggnited Posts: 94
    And here is another pic...shows the calzone on the stone...and you can see where my gaskets are apparently cooked....

  • EddieK76EddieK76 Posts: 415
    Looks good.  I don't think I have ever made a completely circle shape pizza yet.  My wife is great at making them into circles but me on the either hand not so much!
  • mikey5874mikey5874 Posts: 86
    Looks great, I fried my gasket too but it is still tight, no smoke coming out.
  • eggnitedeggnited Posts: 94
    I guess I will wait until I see smoke squirting out....and then call the mother ship.

  • tazcrashtazcrash Posts: 1,852
    Looking good, although that Calzone looks more like a Stromboli or a Louisville slugger. ;)

    I had my first pizza cook as well this weekend and did a similar job on my gasket. I opened the top to see how the hot things were, and there was this fuzzy fluffy thing that must have been crisped felt.
    We bought dough from our favorite local pizza place. Even though we need some shaping lessons, it is good tasting pizza.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • eggnitedeggnited Posts: 94
    Yeah....we laughed at the Calzone...Stromboli....whatever it's called....because it tasted pretty darned good...even though it looks a mess! As for the gasket...well...I was told I wouldn't be a true egghead until I fried it. So...if it isn't already's not far away. Sounds like I'm in good company.
  • ShawnShawn Posts: 356
    Its looking pretty good for a first pizza attempt!
    Cheers! Shawn My Blog: My Dads Custom Handles Blog
  • How do you make your dough?
  • eggnitedeggnited Posts: 94
    Sorry for the delay. I tried to make the dough from scratch using a recipe from . I didn't do it exactly to the recipe because i didn't have time to order a sourdough culture. It's pretty much a crazy amount of detail....the guy is off the hook. But I thought to give it a try. The crust was pretty good but I think could be much better. We already have a box of two balls of pizza dough in our freezer...just to give ourselves a break and compare results. We bought from Central Market in their freezer section. It is my understanding they also sell their pizza dough from the restaurant too. If you go to the web site preapared to find the absolutely most insane amount of detail about making the perfect pizza.
  • Has anyone taken the time to summarize varaanos recipe into a condensed version?  I just haven't had the time to read through it all.
  • Has anyone taken the time to summarize varaanos recipe into a condensed version?  I just haven't had the time to read through it all.
    My wife tried last night and she was passed out in 10 minutes. That is some serious info to digest but we'll get though it today.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • Agreed!

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