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    PIZZA

    Posts: 5,678
    edited February 2016 in EggHead Forum
    Made my first pizza's on the Egg tonight. I went simple, ready made dough from Publix, hunts tomatoe sauce with garlic, oregano and basil, a vidalia onion, roasted peppers, italian sausage and pepperoni. Started the pizza on the steel plate from Roswell hardware and finished on the stone. They were eggsellent! 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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    • Posts: 5,678

                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 6,835
      Looking good!
      Steve 
      XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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    • Posts: 6,418
      WowZas!!   B)  Looks terrific!!  
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    • Posts: 19,636
      I'd hit that all day long.  Strong brother Whitee.
      Sandy Springs & Dawsonville Ga
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    • Posts: 15,172
      JRWhitee said:
      Made my first pizza's on the Egg tonight. I went simple, ready made dough from Publix, hunts tomatoe sauce with garlic, oregano and basil, a vidalia onion, roasted peppers, italian sausage and pepperoni. Started the pizza on the steel plate from Roswell hardware and finished on the stone. They were eggsellent! 
      Great looking pizza......nice job. Question for ya.......where did you get the vidalia onion? 
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 351
      Whistle Pig and pizza!  Now that's a good combo!
      Franklin, TN
      Large BGE+PSWoo2
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    • Posts: 6,929
      Simple is best!!!! Those pies look spectacular... Thats as good as money will buy..
      Greensboro North Carolina
      When in doubt Accelerate....
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    • Posts: 6,629
      Now those are some mighty fine first pizzas!!!
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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    • Posts: 1,400
      @JRWhitee Pizzas look great!  That granite countertop is beautiful as well.
      Large BGE - McDonald, PA
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    • Posts: 13,836
      I surprised you haven't made pizzas before. Looks good to me, especially for the first time.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 1,201
      Great job on the 'za
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    • Posts: 6,929
      Strong first run. Congrats
      Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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    • Posts: 17,629
      Very nice first time zas. 
      LBGE 2013 & MM 2014
      Die Hard HUSKER & BRONCO FAN
      Flying Low & Slow in "Da Burg" FL
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    • Posts: 967
      BGE pizza is sooooo gooood, Great Job!!
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    • Posts: 4,232
      @JRWhitee

      Looks great!

       I buy 12" doughs from Allesio's on McGinnis Ferry east of 141 and sauce, cheese  and pepperoni at the 48th Street Market in Dunwoody - Mt. Vernon and Jetty Ferry.  The 48th Street Market is where BGE shot the pizza video. It's a bit of a process to get the ingredients but makes for a fun prep and cook. 

      They package the sauce and cheese in the right proportions for a 12". Try a stick of the Margarita Pepperoni. Best ever. 
      New Albany, Ohio 

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    • Posts: 5,678
      northGAcock said:
      show previous quotes
      Great looking pizza......nice job. Question for ya.......where did you get the vidalia onion? 
      publix
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 5,678

      THEBuckeye said:
      @JRWhitee

      Looks great!

       I buy 12" doughs from Allesio's on McGinnis Ferry east of 141 and sauce, cheese  and pepperoni at the 48th Street Market in Dunwoody - Mt. Vernon and Jetty Ferry.  The 48th Street Market is where BGE shot the pizza video. It's a bit of a process to get the ingredients but makes for a fun prep and cook. 

      They package the sauce and cheese in the right proportions for a 12". Try a stick of the Margarita Pepperoni. Best ever. 

      Thanks Buddy, I live in Shakerag a mile from that allesio's. i have been meaning to his that deli in Dunwoody.
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 5,678
      Thanks for the comments guys, we will be doing this a lot!

                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
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    • Posts: 225
      JRWhitee said:
      Made my first pizza's on the Egg tonight. I went simple, ready made dough from Publix, hunts tomatoe sauce with garlic, oregano and basil, a vidalia onion, roasted peppers, italian sausage and pepperoni. Started the pizza on the steel plate from Roswell hardware and finished on the stone. They were eggsellent!

      First try?  Looks like you nailed it. Can almost taste it from here.
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    • Posts: 1,468
      Looking good!
      Large BGE
      Greenville, SC
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    • Posts: 1,578
      Lookin' good Jim!
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    • Posts: 26
      Looks great... but a word of caution.  I'd recommend not cutting your pizza on your peel--unless you have an "always clean" one for building fresh pizzas.  I've read post after post on here about folks having issues with pizzas not "launching" from peel to stone on the egg... A sure way to have a sticky peel in the future is to have the wood soaked with oil from cheese/pepperoni/sausage/etc....  Doesn't change how good your pizzas look, but a clean/dry/oil-free peel will make future pizzas that much easier.
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    • Posts: 2,885
      The cheese looks wonderful!

      NW IA

      2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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    • Posts: 2,842
      Great looking pies!
      Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
      Floyd Va

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    • Posts: 5,678
      NavyMatty said:
      Looks great... but a word of caution.  I'd recommend not cutting your pizza on your peel--unless you have an "always clean" one for building fresh pizzas.  I've read post after post on here about folks having issues with pizzas not "launching" from peel to stone on the egg... A sure way to have a sticky peel in the future is to have the wood soaked with oil from cheese/pepperoni/sausage/etc....  Doesn't change how good your pizzas look, but a clean/dry/oil-free peel will make future pizzas that much easier.
      Thanks Matt,

      I actually build my pizza's in the pan next to the peel in the above photo. I start the pizza in the pan on the stone and then transfer the pie to the stone after the crust firms up, maybe 10 minutes or so.
                                                                  
      _________________________________________________
      Don't let the truth get in the way of a good story!
      Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
      Green Man Group 
      Johns Creek, Georgia
      · Share on FacebookShare on Twitter

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