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Saturday night pizza

First up is buffalo chicken pizza with a garlic base and some franks wing sauce, buffalo chicken and some mozzarella image
Next up is pepperoni and bacon pizza with a store bought sauceimage
Egg was humming along for a good half hour with the stone nearing 500°. Table around 100°imageimage thanks for looking
LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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Comments

  • Love buffalo pie. Did one last night. Nice cook.
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Mattman3969Mattman3969 Posts: 10,402
    edited December 2014
    I'll trade ya !!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Is trade both of you @Mattman3969‌ ...cheese and effin crackers [-(
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Hope you guys understood, that's what I ate, not what yours is worth. The more I thought the worse it sounded. @Mattman3969‌
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • blind99blind99 Posts: 4,934
    Damn that looks awesome. I could tear up some buffalo chicken pizza. Did you make those crusts?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • DobieDobie Posts: 3,082
    Boom =D>
    Jacksonville FL
  • Carolina QCarolina Q Posts: 14,805
    That pepperoni pie looks especially awesome!! If you want to try a homemade sauce, Kenji over at Serious Eats has a great NY style recipe here. Also, try hand cut stick pepperoni. I love the way it cups and gets crispy around the edges. And then there's all that oil that seeps out. For some reason, pre sliced doesn't do that.

    Still, I'd be on my way over if i knew where. Then again, I have the feeling its gone now. :D

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • grege345grege345 Posts: 3,515
    Thanks @Carolina Q that sauce looks like its right up my alley. @blind99 dough is from a local. Have not had success with my own dough yet. @theyolksonyou‌ no offense taken. And no it didn't last long. Wish I snapped a pic of the bottom. It was a good night.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • I've used the dough recipe on the mothership site. Last night I screwed up and put the sugar in. Burned the $hit out of the bottoms.
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Carolina QCarolina Q Posts: 14,805
    If you want to try another dough, here's Kenji's NY dough, made with a food processor. And one of my pies using it...image

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • MikeeMikee Posts: 891

    In my opinion the key to a great pizza is the dough. The first step is to decide on the type of dough you like. Some like it thick, some thin, some soft, some chewy.

    The ingredients are fairly similar. Variations of the amounts of the ingredients will vary as well as to how its mixed.

    I like a thin dough that is tough. When cooked the rim rises and keeps the cheese and toppings from falling over. The bottom is a dark brown but not burnt. When taking a bite you have to sink your teeth into it and pull the slice away.

    The pizza dough should have it own flavor; both smell and taste. I may be in a minority here, but my favorite bite is the crust.

    I worked on my dough recipe for years. Some turned out great and others good. I then decided to get a scale and weigh the ingredients. Put that into a spreadsheet along with mixing instructions. After a dozen or so minor changes, I was able to get the dough I wanted. The dough ball stretches easily and is tossable giving a nice round pizza.

    Making a pizza and making the type of pizza you want may be different.  

  • @Mikee‌ please post your dough recipe.
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • stemc33stemc33 Posts: 3,567
    Looks tasty @grege345‌ :-bd I want one of those radar guns(thermo). That things cool.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • MikeeMikee Posts: 891
    @Mikee‌ please post your dough recipe.

    Sorry!

    Not even my daughter has the recipe. I worked on it for years. It's my recipe. Getting a great pizza dough recipe is not available on the internet and I'm not going to change that. There are good recipes out there. Chose one of those or spend the time to perfect one yourself.

    If someone wanted my style of dough, there are ways to create it. Some Troll, theyolksonyou, asking for me to publish mine is not going to happen.

  • Mikee said:
    @Mikee‌ please post your dough recipe.

    Sorry!

    Not even my daughter has the recipe. I worked on it for years. It's my recipe. Getting a great pizza dough recipe is not available on the internet and I'm not going to change that. There are good recipes out there. Chose one of those or spend the time to perfect one yourself.

    If someone wanted my style of dough, there are ways to create it. Some Troll, theyolksonyou, asking for me to publish mine is not going to happen.


    says the guy who started one discussion..... In 2010 and it wasn't a cook. Yep, I'm a troll... =)) =))
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • All: please feel free to flag all my troll post. TIA
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • MikeeMikee Posts: 891

    You are a troll. Can't give a reasonable reply. You just hate it when you can't have it your way.

    You did not want my pizza dough recipe. You thought I did not have one. Your an azzhole.

    I don't have to start a thread. Been Egging long enough that I'm here to help others.

    You on the other hand need more that Egging help.

  • Upon one thing we agree, I'm an ****.

    imageimage
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Now I'm done hijacking this thread.
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • MikeeMikee Posts: 891

    At least we agree on one thing.

    Yolk "Upon one thing we agree, I'm an ****. "


    glad you got it off your chest. Just get your nose out of my azz.

  • Try @NPHuskerFL recipe below, he posted it a while back and it worked great the last time I made it, I'm done with store bought frozen dough, and he was quick to share and help out a fellow egger'.
    NPHuskerFL said:
    4 1/2 C flour, 1/4 C EVOO, 1 whole egg, 1 1/4 tsp yeast, 1tsp salt, 1 3/4C warm water to activate the yeast. Mix until dough consistency. I use a kitchenaid mixer with dough hook. You'll have to add more flour to get to smooth texture. Then more flour later to work with the dough. I cut the dough balls to 275g-300g and lightly coat with EVOO cover with wrap and let prove. Hope ya like it. This dough is a combination of recipes and the egg is from a Bruno DiFabio recipe.
  • grege345grege345 Posts: 3,515
    Did I mention my pizza. Was delicious :/
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • grege345grege345 Posts: 3,515
    @stemc33 infrared temp gun is from harbor freight. 18$ I think I paid. Yes it's accurate to +\-2°
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • stemc33stemc33 Posts: 3,567
    If that's the case, you won't be needing the dough recipe from @mikee. Just kidding.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • stemc33stemc33 Posts: 3,567
    grege345 said:

    @stemc33 infrared temp gun is from harbor freight. 18$ I think I paid. Yes it's accurate to +\-2°

    I think I want one. Thanks for the info.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • cook861cook861 Posts: 872
    Ok nice looking pie and i use a bread machien reciep for my pizza dough thx if anyone wants to know
    Trenton ON 1 mbge for now
  • JeremiahJeremiah Posts: 6,412
    Hey @grege345‌ that pizza looks great man! Makes me want to try pizza again :D
    Slumming it in Aiken, SC. 
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