Pizza Pizza

Legume · May 2016

two pizzas, first had red sauce, four cheese blend, fried salami, fresh tomatoes from the garden, onion, fresh mozz balls and fresh basil.

Second pizza was a white sauce with plenty of garlic and basil, Italian four cheese blend, healthy layer of thinly sliced pear, diced and crisped jerk ham from Christmas, onion and chunks of Brie. Finished this one with a drizzle of balsamic glaze.

bgebrent · May 2016

Wish I was at your table brother! Strong work!

SciAggie · May 2016

Nice pies. I like the balsamic glaze.

StillH2OEgger · May 2016

Those look fabulous. I keeping scanning up to look at them again and my mouth waters every time. Very impressive.

Focker · May 2016

Nicely done all around Legume.

NERVOUS · May 2016

Those pizzas look great! I'm getting ready to attempt my first pizza cook... Care to share some details of your setup (for pizza cooks)?

Stormbringer · May 2016

I cook mine indirect at 400C/750F, PS legs up, with fire bricks to raise the BGE pizza stone into the dome of the egg.

If this is your first pizza cook though, maybe play it safe on the temperature and go for 300C/575F.

blasting · May 2016

Really nice looking pies @Legume

texaswig · May 2016

Nice looking pies there bro.

Legume · May 2016

NERVOUS said:

Those pizzas look great! I'm getting ready to attempt my first pizza cook... Care to share some details of your setup (for pizza cooks)?

I use a woo and stone in my XL for indirect setups, for pizza I set this up at the higher level, so the grid is at gasket level. On top of the grid, I use three pottery feet (those things used to elevate a pot off your deck or whatever) and then the XL BGE pizza stone. I have found that the stone gets hotter than when I used a platesetter probably due to a smaller shadow of the indirect stone, so I've dialed back my temps a bit.

I cooked these at 450-500 F.

If you're using a platesetter, legs up will keep your gasket from frying if you have the stock BGE gasket.

TTC · May 2016

Holy smokes. Great creative combinations and beautiful execution. Wow

tarheelmatt · May 2016

Those are some damn nice pies buddy! The crust looks great too.

Care to share the dough type/recipe?

500 · May 2016

Very creative toppings. Looks good.

Legume · May 2016

@tarheelmatt you're either going to be happy or disappointed with my dough answer. No secret recipe, we used Trader Joe's fresh pizza dough, in the deli section of the store. It comes in bags for about $1.20 and will make one large pie, but we usually split into two. The pies I posted above were from one bag of dough, split. They have plain, whole wheat and an herbed crust. The whole wheat and herbed one aren't right to me, they don't cook well so we stick to the plain. You can leave it in the fridge for a few days and it will continue to do a real slow rise.

tarheelmatt · May 2016

Legume said:

@tarheelmatt you're either going to be happy or disappointed with my dough answer. No secret recipe, we used Trader Joe's fresh pizza dough, in the deli section of the store. It comes in bags for about $1.20 and will make one large pie, but we usually split into two. The pies I posted above were from one bag of dough, split. They have plain, whole wheat and an herbed crust. The whole wheat and herbed one aren't right to me, they don't cook well so we stick to the plain. You can leave it in the fridge for a few days and it will continue to do a real slow rise.

You certainly did the dough justice. I tried their dough once, but cannot remember how we liked it though.

NERVOUS · May 2016

Legume said:

@tarheelmatt you're either going to be happy or disappointed with my dough answer. No secret recipe, we used Trader Joe's fresh pizza dough, in the deli section of the store. It comes in bags for about $1.20 and will make one large pie, but we usually split into two. The pies I posted above were from one bag of dough, split. They have plain, whole wheat and an herbed crust. The whole wheat and herbed one aren't right to me, they don't cook well so we stick to the plain. You can leave it in the fridge for a few days and it will continue to do a real slow rise.

We've made pizzas (in our oven) before using this same dough... Can't wait to try it on the BGE!