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My pizza's suck

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Comments

  • stemc33
    stemc33 Posts: 3,567
    We'll be waiting for pics. Good or bad we'll be ready.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Eggsalent
    Eggsalent Posts: 75

    ill post them


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  • stemc33
    stemc33 Posts: 3,567
    You might want to recruit a sous chef to snap a shot or two. Things happen fast with pizza. Everything from Eggin' to devouration happens in a blink of an eye. ;)
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • jhl192
    jhl192 Posts: 1,006
    If you use the parchment wait about 4or 5 minutes and then pull the parchment out from under the pizza. It will allow the pizza bottom to brown nicely.
    XL BGE; Medium BGE; L BGE 
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  • Grillmagic
    Grillmagic Posts: 1,600
    Here is last nights pizza, I spoke to soon my new IPhone 6 won't upload pictures. Of course I'm sure it's my fault, my iPhone 4s downloaded them perfect
    Charlotte, Michigan XL BGE
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  • Terrebandit
    Terrebandit Posts: 1,750
    Apparently, steaks suck on the egg too so if we add pizza to the list of difficult/underperforming cooks, how can we justify the cost of our eggs?
    Dave - Austin, TX
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  • Legume
    Legume Posts: 15,936
    edited September 2014
    This was my Friday night. Some fresh and some used B&B lump (not known for being clean), 600 degrees, gunk on inside of egg from past couple of months,store bought dough from Trader Joes and probably too many toppings for many people. I did it all wrong and it was shamefully good, not smokey, no off favors.

    Fajita beef from night before, onions that I had pre cooked on the egg in foil with a little butter and garlic, fresh mozz sliced 1/4 thick, smoked Gouda slices, red bell pepper, thinly sliced fresh jalapeño and some HEB hot mama BBQ sauce as the base. Added a little crumbled queso fresco to one of the pies.

    I did put the PS, feet and stone in the egg once I dumped the coals from the chimney and let it all heat up for 45-60 min. Left the cap off the egg the entire cook (no reason to impede the smoke leaving the egg)

    imageimageimage
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • MoonbowEgger
    MoonbowEgger Posts: 6
    Try Semolina Flour instead of corn meal.  Make sure to sweep the old flour off between cooks and start with fresh every time.

    Lower temps.  
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  • Grillmagic
    Grillmagic Posts: 1,600
    Terrebandit said:
    Apparently, steaks suck on the egg too so if we add pizza to the list of difficult/underperforming cooks, how can we justify the cost of our eggs?
    I believe you are in the minority... There is a learning curve but a Komodo cooker (I have a BGE XL) are one of the best and tastiest methods of cooking a home cook can have. Don't throw in the towel yet. Lets be honest most of the gurus on this site could hit a home run cooking with a can of sterno and a marshmallow stick. I learn something every time I use mine as well as view this site.
    Charlotte, Michigan XL BGE
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  • Eggsalent
    Eggsalent Posts: 75
    Legume That pizza looks awesome
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  • Grillmagic
    Grillmagic Posts: 1,600
    Here is 2 pictures from Friday nights cook
    Charlotte, Michigan XL BGE
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  • Eggsalent
    Eggsalent Posts: 75
    Looks awesome how did they taste
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  • Grillmagic
    Grillmagic Posts: 1,600
    Grillmagic said:
    Here is 2 pictures from Friday nights cook
    Tasted great!
    Charlotte, Michigan XL BGE
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    There are many types of pizza and they have differing cooking needs. In general, I think of the differences in terms of "thin crust/high temp/short time/high hydration dough'" vs "thick crust/lower temp/longer time/lower hydration dough". Many people like what is often called American style pizza. This is medium to medium-thick crust cooked at moderate temps for longer times. 500°F +- works well for this. Most home ovens can do 500° or 550°F. BGE can do this as well. You can get good results using either. If you want a NY style or Neapolitan style pizza, you need temps higher than a home oven can produce. You can get good results for these styles with a BGE.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Eggsalent
    Eggsalent Posts: 75

    Thanks jtc


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