Pizza - I can't do any better than last night

Good food, good company, and an Egg.  What more could you ask for???  Pizza's look fantastic.  I made Margherita pizza the last time and loved it.  Surprised as I am a tried and true carnivore.

Beautiful pies, great ingredient combos. Love 00!

Those look great! What temp did you cook em at?

Looks awesome !

You nailed those.

Man those look killer. I'm also a fan of the Parchment.

Wow! Those look fantastic. That sausage, portobella, shallot, Gouda pizza is making me drool all over my phone =P~

TTC said:

Thanks.

@westernbbq - I just cant get my egg to hold 600-800 degrees, its either on its way to nuclear or cooling down. It may make a better pie but my XL just holds 550 perfectly so that's where I cook.

Two things pushed these pies over the top; 1) I inadvertently let the stone heat up forever - 2 full hours at 475, and 2) my fellow egghead. He gets all the credit for the cooking, as he was managing the egg and cooking the pies while I made them and served them. Until last night, none of my guests were familiar with egging. We Egg nerds enjoy paying attention tot the little details.

my XL seems to be able to get really hot (900 plus) while my lg has never been above 600.  I've never really tried to get it hotter but the firebox is so small that I think there are limits-unless you've got the perfect sice nat lump that can really heat up.

 

On the stone heating up- that's another 'trick' ive learned.  I also learned to pre-ferment the yeast in 100 degree h2o and to put purified ICE COLD water when mixing the dough.  letting it rest overnite in fridge and then letting it sit out of fridge about 2 hrs or so before cooking it has helped a ton.

Tasty looking. Love the combos too. Thanks for sharing.

Dig it! I think the last pie was my favorite.

I agree on the temperature. I gave up on very high heat myself after burning crusts. I do mine for exactly 12 minutes at 450 degrees and gave up on trying to make a 5 minute pizza. I keep it at 450 degrees and can make pizza after pizza with no problems.

TTC said:

.... We made 4 pies, and grazed on each one as it came off. I love that kind of party, no formal sit down just cooking, relaxing, eating/drinking.

..We had a lovely evening, and it was soooooooo nice to have a fellow egghead to help make and cook the pies.

Can't agree with you more!   An evening like that, specially if you have someone else to cook with who enjoys it as much as you do, is a rare thing.  As much as I like cooking for others, it's a bit more work and less time enjoying the guests.  Now, if you can enjoy the cooking with your guests, even better!

We used to have appetizer parties hwere everybody brings an appetizer with them and is encouraged to cook/prep at the house.  It's like a cooking show happening around you.   It kind of fell apart as more and more people seemed to miss the point and buy prepared food or take-out from somewhere else. They'd think they were doing a favor by buying some nice sushi, but were missing the point of the evening.   And then there were the ones who'd just bring a bag of chips and jar of salsa...  :-t

Pizza's look great by the way.  I too have had good luck from 500-600.  When I go hotter it's a little dicey.  You pretty much just need to go a little hotter than most household ovens can get, then you're good!

Those looked fantastic! I made another round of pies for some friends. They said hands down the best pie they have had! We did our version of a supreme. I marinated the veggies in some Tuscan Herb EVOO from our local Oil Shoppe along with some Italian seasonings. Got the BGE up to 650* and cooked for 8 minutes! Only issue I am having is the dome seems to pull back when cooking at those temps. I can not get it re adjusted and the hinge bolts not tighten. My BGE isn't even 3 months old! Has anyone else had this issue while cooking at these high temps? Thanks in advance.