Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
First homemade pizza.....WOW!!
Options
KingtUT
Posts: 157
My wife and I decided there was no time like the present to make our first pizza from scratch. This would also be the first time cooking a pizza on the egg. We found a dough recipe and a pizza sauce recipe online that ended up going perfectly together. We left our dough slightly thicker than a traditional thin crust. I got the egg to 425-450, raised indirect on a pizza stone, and cooked each of our pizzas for 12 minutes using Ozark Oak. We put a little corn starch between the crust and a sheet of aluminum foil and after 3 minutes of cooking, the foil pulled out with ease. I honestly couldn't believe the difference between this pizza and all the fast food pizzas people order. I guess it was all luck but they came out perfectly. It was honestly the best pizza I've ever had. Can't believe we waited this long to try pizza on the egg. Simply amazing. We also made a mushroom, green pepper and onion pizza but I was so amazed by how good the pepperoni and jalapeño was that I forgot to take pictures. I
Comments
-
-
Nicely done!LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Congrats!LBGE, platesetter, Stoker wifi, StokerX Mac software, Pit Pal for iOS, @HerringBigEgg on Twitter, joined forum in 2008Austin, TX
-
you'll likely never order delivery again!
-
theyolksonyou said:
you'll likely never order delivery again!
that's exactly what I said after the first bite. -
-
Right on!Walt2015 said:Congrats and go vols!
-
Tried s take out once after making the egg pizza. No more takeout or delivery. We do Bbq suace in stead of tomato suace. Then whatever meat has been grilled and left over as toppings.
-
What is the secret to a good dough? Mine always turn out too much like french bread when i try a home bake pizza....BGE XL in the Pacific NW
-
Nice pie ^:)^Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Looks great!
-
Looks awesome...what did you use to raise the grate and did you youse plate setter?
-
orbbq said:
What is the secret to a good dough? Mine always turn out too much like french bread when i try a home bake pizza....
I have had good luck with the recipe on the BGE website. I use King Arthur Bread flour with the blue and white label. Also, use fresh yeast.XL BGE; Medium BGE; L BGE -
There goes another Take out Pizza shop outa business in your neighborhood..Great looking pie. =D>Greensboro North Carolina
When in doubt Accelerate.... -
Bravo!! =D>
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
This. Also make sure your dough and temp play well. I use the thin crust recipe on the mothership site at high temp.jhl192 said:orbbq said:What is the secret to a good dough? Mine always turn out too much like french bread when i try a home bake pizza....
I have had good luck with the recipe on the BGE website. I use King Arthur Bread flour with the blue and white label. Also, use fresh yeast. -
What is the secret to a good dough? Mine always turn out too much like french bread when i try a home bake pizza....
The secret, if there is any, is to match the dough to the type of pizza/cooking temp you will be making. Doughs designed for a deep dish pizza and a Neapolitan pizza are different. The dough recipe should always give an indication of the type of pizza/cooking temp it is designed for.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. -
Im pretty sure the dough recipe and the sauce recipe was from the "pioneer women". Fabulous is all i can say. I used my R&B adjustable rig to raise the pizza high in the dome. I put the heat deflector that came with the r&b combo on the lower level and then put my pizza stone up high and preheated it for about 20 minutes. Id rather be lucky than good and im pretty sure that was the case. I will be trying to duplicate it very soon.
-
Well done! It took me tell my 4th pizza to get it down and the 5th and 6th were the best. I was cooking at 500 to 550 and next time I am shooting for 450 like you did. It cooks real fast at 550, like 6 minutes.
XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo. -
Nice!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Pizza pizzaLBGE& SBGE———————————————•———————– Pennsylvania / poconos
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum