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New owner and his pizza

scottn83
scottn83 Posts: 117
in EggHead Forum
Ok cooked my first pizza with the second use of my egg.  Only thing I will change is the crust will make my own next time we bought a crust in a can do to being eager to try it and not the time to make it.  
hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • scottn83
    scottn83 Posts: 117
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • scottn83
    scottn83 Posts: 117
    Cooked my first and my pizza stone broke
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • scottn83
    scottn83 Posts: 117
    finished product yummy 
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • MaC122
    MaC122 Posts: 797
    awesome. I have the egg for 3 years and I cant get a pizza right! yours looks great! Im gonna throw a wrench in your life right now, the wok. You need a wok
    St. Johns County, Florida
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  • scottn83
    scottn83 Posts: 117
    MaC122 said:
    awesome. I have the egg for 3 years and I cant get a pizza right! yours looks great! Im gonna throw a wrench in your life right now, the wok. You need a wok

    I am not a big asian food guy but I do like thai food so if i could find a way to mix that up I would. some good chicken fried rice and  garlic pad thai 

    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • Hunter1881
    Hunter1881 Posts: 406
    Looks good. Be careful buying the next stone. Some are only rated in the 400 degree range. And you might could get dough from a local pizza place if you don't want to make it.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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  • pescadorzih
    pescadorzih Posts: 926
    Serious eats, pizza lab has a good recipe.  I use the Neopolitan recipe.
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • pescadorzih
    pescadorzih Posts: 926
    Was the stone a pampered chef stone? They aren't rated for the high heat. 
    SE PA
    XL, Lg, Mini max and OKJ offset
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  • EagleIII
    EagleIII Posts: 418
    The pizza looks crazy-good.  BTW, I gots to know - What's in that glass....Bourbon or Scotch?
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  • YukonRon
    YukonRon Posts: 17,261
    Sorry about the stone, pizza looks killer!
    i have done some research, WIlliams Sonoma has a pretty nice high temp stone that will last.
    Have fun!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Beautiful cocktail! 

    Nice pie too! 
    New Albany, Ohio 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Looks good and welcome to the forum!

    Looks like you had your stone sitting directly on the inverted plate setter. This is most likely why it broke as it got too hot. Next time try one of these setups:

    - Stone on the grate sitting on top of a legs up platesetter
    - Several 3-4" high paver stones on top of the inverted platesetter and the stone on top of those

    Good luck
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    BTW, that stone can still be used. I had one that had broken into 3 pieces that I still used. When it finally broke into 4 pieces, it got to be too much of a pita so I tossed it.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • scottn83
    scottn83 Posts: 117
    pescadorzih said:
    Serious eats, pizza lab has a good recipe.  I use the Neopolitan recipe.
    I will have a look at that

    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • scottn83
    scottn83 Posts: 117
    pescadorzih said:
    Was the stone a pampered chef stone? They aren't rated for the high heat. 
    I have had it for a long time not even sure what brand knowing myself I would say it was a cheep one. 

    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • scottn83
    scottn83 Posts: 117

    EagleIII said:
    The pizza looks crazy-good.  BTW, I gots to know - What's in that glass....Bourbon or Scotch?
    I live in KY so A few fingers of Makers Mark Bourbon of course  =)

    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • scottn83
    scottn83 Posts: 117

    YukonRon said:
    Sorry about the stone, pizza looks killer!
    i have done some research, WIlliams Sonoma has a pretty nice high temp stone that will last.
    Have fun!
    Thanks for the advice I will have a look there probably today
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • scottn83
    scottn83 Posts: 117

    TexanOfTheNorth said:
    Looks good and welcome to the forum!

    Looks like you had your stone sitting directly on the inverted plate setter. This is most likely why it broke as it got too hot. Next time try one of these setups:

    - Stone on the grate sitting on top of a legs up platesetter
    - Several 3-4" high paver stones on top of the inverted platesetter and the stone on top of those

    Good luck
    I did have it sitting right on the plate setter, sounds good I will make sure to do this with my next stone.  Thanks
    hello all I live in KY Bourbon country so I love my makers, love my egg but still love my wife the most
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  • Ladeback69
    Ladeback69 Posts: 4,484
    Nicely done and welcome to the Eggdiction.  BGE pizza stone is pretty strong, but an air gap between the plate setter and stone is a big to me. IMO
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • Nanook
    Nanook Posts: 846
    Great looking pizza! I have the 16" pizza stone from CGS. It works great.
    GWN
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  • henapple
    henapple Posts: 16,025
    Welcome 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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