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This weeks Pizza!
Grillmagic
Posts: 1,600
My wife and I love pizza cooked on the BGE and here is last nights, the first pic is of a store bought 12 inch dough ball rolled out to about 14/15 inches (we like thin crust) then put on a 16 pizza screen then sauce, tomatoes, basil, then cheese half pepperoni, onions, red peppers, mushrooms and more sauce. Plate setter legs up, grate and pizza que cooked at 550/600 for about 5 minutes until firm enough to slide off pizza screen direct to stone then cooked till yummy about another 6/7 minute.
Charlotte, Michigan XL BGE
Comments
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Dang that looks good.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Now that's a great pizza.... Awesome job.
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Nice pie!
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
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Hey bud, do you mind me asking where you are located? Just wondering if you might be local. I'm from Little Rock.Hawg Fan said:Nice pie!
Little Rock, AR
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Great looking pizza! I love to eat it but I can't make it to save my life. Awesome job!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Incredible looking pizza. Can't wait to make pizza. Need to get the right equipment.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Biggreenpharmacist said:Hey bud, do you mind me asking where you are located? Just wondering if you might be local. I'm from Little Rock.
I'm from Dimondale, Michigan. Lansing on the Map.
Chuck King
Charlotte, Michigan XL BGE -
That looks super yummy - especially the edges!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
LovelyXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
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I like the fact that you cooked at the 600F temp, it seems like a lot of eggers on here cook at the lower temps. Have you ever tried parchment paper instead of the screen? Same deal cook on the parchment paper for 2 minutes then pull it out.
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GulfCoastSmoker said:I like the fact that you cooked at the 600F temp, it seems like a lot of eggers on here cook at the lower temps. Have you ever tried parchment paper instead of the screen? Same deal cook on the parchment paper for 2 minutes then pull it out.
I have used parchment paper and also corn meal off a peel and for me the screen works best, I have been making pizza for 42 years starting in 1972 where I started making pizza in the same pizza place that I get my dough/ball/skin from, I only worked there for three years 72/73/74 where I made thousands of pies, from 1975 on I have only made them at home typically 5 to 6 pizzas a month and this is my favorite way.
PS My XL makes better tasting pies than my home pizza joint.
Charlotte, Michigan XL BGE -
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Wow...your wife sure has a nice PIE!
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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I lived in Michigan my whole life and never heard of Dimondale until a few years back when they moved the Deer and Turkey Spectacular there. I tried pizza screens and parchment a few times and still like the outcome of just sliding it right off the peel onto the stone better. I don't seem to get the same outcome when I have something under the crust even for a few minutes.Dearborn MI
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Good looking pie.
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Thats good to know, I've tried the cornmeal off the peel and it works most of the time, but the times it doesn't its a nightmare. But I'm going to look into a pizza screen.Grillmagic said:I have used parchment paper and also corn meal off a peel and for me the screen works best, I have been making pizza for 42 years starting in 1972 where I started making pizza in the same pizza place that I get my dough/ball/skin from, I only worked there for three years 72/73/74 where I made thousands of pies, from 1975 on I have only made them at home typically 5 to 6 pizzas a month and this is my favorite way.
PS My XL makes better tasting pies than my home pizza joint.
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Nice. Interesting idea on the pizza screen. I've always been a parchment kind of guy. I usually roll out the pizza on the stainless steel countertop with lots of flour, then transfer it to the parchment, slide that whole thing onto a pizza pan, then take it out to the BGE and slide it onto the pizza stone. I have a big ol' pizza peel, but with the parchment I can just slide the whole baked pie back onto the pan for slicing by grabbing the paper. I can't see how a pizza screen would make my pizza's any better or my life any simpler.
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Maccool said:Nice. Interesting idea on the pizza screen. I've always been a parchment kind of guy. I usually roll out the pizza on the stainless steel countertop with lots of flour, then transfer it to the parchment, slide that whole thing onto a pizza pan, then take it out to the BGE and slide it onto the pizza stone. I have a big ol' pizza peel, but with the parchment I can just slide the whole baked pie back onto the pan for slicing by grabbing the paper. I can't see how a pizza screen would make my pizza's any better or my life any simpler.
We all have our preferences with making pizza and this works the best for me, In my humble opinion the screen makes making pizza MUCH easier to do for home use and the fact that I don't have to try and slide the pizza off a peel or slide the parchment around works best for my needs, I just build the pizza on the screen and walk the screen to the Egg and set it on the stone.
BG Eggers have the best pizza ovens home owners can have.
I would love to try a slice of your pizza and I bet it's great but lets be honest pizza is like sex, all pizza is good some is just better then others!
Pizza is the breakfast choice of chubby guys like me, I say let's eat!
Chuck King
Dimondale, Michigan
Charlotte, Michigan XL BGE -
When my In Laws visited a few weeks back I made them pizzas. The next morning when I asked what they wanted for breakfast they said they were going to finish the pizza. I thought they were joking until a few minutes later when they started warming it up. LOLDearborn MI
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I like the idea of not having to get the pizza off the screen part way through the cook. I just plop the topped pie with parchment onto the stone and let 'er rip. I start checking the bottom of the crust after about 5 minutes.Grillmagic said:We all have our preferences with making pizza and this works the best for me, In my humble opinion the screen makes making pizza MUCH easier to do for home use and the fact that I don't have to try and slide the pizza off a peel or slide the parchment around works best for my needs, I just build the pizza on the screen and walk the screen to the Egg and set it on the stone.
As you say, many right ways to do things. I've tried a bunch of them over the last 8 years....legs up, legs down, raised into dome, gasket level, high temp, low temp, corn meal, semolina, Pampered Chef, cast iron....I keep coming back to this method since it's what works best for me and best meets my expectations and those of the people I cook for. No doubt you do the same. If there was one right way to cook pizza on the Big Green Egg, we'd all be doing it that way.
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I read somewhere ( I think Cooks Illustrated) that a hot stone pulls some of the moisture out of the dough when it hits and helps brown and crisp the crust. The article said any barrier in between doesn't allow this to take place properly. I guess "properly" is up to interpretation though. Everyone does what works for them the best. I feel I have my best pizza luck at 450 degrees while others cook much hotter and I like directly on the stone. It could all depend on the dough recipe as well I guess. All in all I'm sure we all make better pizza than most if not all places out there anyway. I think what happens is we cook so well and are critical on our cooking while others are used to a lot less quality and think we are Gods when we cook for them LOLDearborn MI
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Awesome looking pies. Looking forward to trying my own soon.Barrie,Ont.,Canada.
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I see you have been BGEing for 8 years and I need to share I am a newbie only owning my Egg for a couple years, thanks for your response and knowledge as I feel I cook better from trial and error and ALL the input from this great groupMaccool said:I like the idea of not having to get the pizza off the screen part way through the cook. I just plop the topped pie with parchment onto the stone and let 'er rip. I start checking the bottom of the crust after about 5 minutes.
As you say, many right ways to do things. I've tried a bunch of them over the last 8 years....legs up, legs down, raised into dome, gasket level, high temp, low temp, corn meal, semolina, Pampered Chef, cast iron....I keep coming back to this method since it's what works best for me and best meets my expectations and those of the people I cook for. No doubt you do the same. If there was one right way to cook pizza on the Big Green Egg, we'd all be doing it that way.
Charlotte, Michigan XL BGE -
+1 on the pizza screen method. Tried it this weekend and everything came out great.
Farmington, CT
LBGE
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I cook directly on a stone, and I've wondered what is the temp under the pizza? I would think that some of the heat of the stone would transfer to the crust when the crust hits the stone. But I don't know if the temperature recovers due to the mass of the stone, or stay lower since the ceramic is an insulator. I wonder if the temp under a pizza on a screen would recover more quickly. I'll try to cook a pizza with a probe underneath sometime.KenfromMI said:I read somewhere ( I think Cooks Illustrated) that a hot stone pulls some of the moisture out of the dough when it hits and helps brown and crisp the crust. The article said any barrier in between doesn't allow this to take place properly. I guess "properly" is up to interpretation though. Everyone does what works for them the best. I feel I have my best pizza luck at 450 degrees while others cook much hotter and I like directly on the stone. It could all depend on the dough recipe as well I guess. All in all I'm sure we all make better pizza than most if not all places out there anyway. I think what happens is we cook so well and are critical on our cooking while others are used to a lot less quality and think we are Gods when we cook for them LOL
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Cooking pizza on a screen works well for me, it makes transferring the uncooked pie to the stone very easy and not as messy as cornmeal and a peel, like I shared above I do take the pizza off the screen as soon as it firms up enough to slide on the stone.Charlotte, Michigan XL BGE
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