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
Pizza
Grillmagic
Posts: 1,600
First pizza cook in a couple months, 12 inch dough rolled to about 13/14 inch store bought Mids pizza sause 50/50 Motts & Provalone, pepperoin, mild sauage then a thin layer of white cheddar baked at 500 until the bottom & top look like the top of a loaf of white bread (we like pizza well done) about 13/14 minutes
Charlotte, Michigan XL BGE
Comments
-
That looks amazing! I'm new here so would you share details on that pizza stone?
-
It from William & Sonoma and it's called Pizza Que. You could do the same thing by putting 3 bricks on your grate then your pizza stone, this gets the pie a couple inches above the felt which helps bake the bottom & top and brown them togetherBobh83 said:That looks amazing! I'm new here so would you share details on that pizza stone?Charlotte, Michigan XL BGE -
That looks fantastic!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
@Grillmagic
Mighty fine looking pies my friend. 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. -
-
Great looking Zas!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Welcome home and excellent looking cooks.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Oh mamacita...
-
Great looking pie. I like the white cheddar idea.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
I do like the combination of mozzarella and provolone cheese. My preference for a third cheese is Parmesan. Mozzarella is pretty bland. Provolone adds flavor and still melts well. Parmesan just adds to the flavor and doesn't need to added in a large portion.
-
Nailed that cook.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum