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Pizza Tonight

Grillmagic
Grillmagic Posts: 1,600
in EggHead Forum
Well done pepperoni mushroom and lots of cheese!
Charlotte, Michigan XL BGE
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Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Love that pie!!
    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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  • Hans61
    Hans61 Posts: 3,901
    whats your configuration? haven't seen a pizza stone like that before - pizza looks good!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • SGH
    SGH Posts: 28,988
    I see that you can still work magic on pizzas. 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. 

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  • bhedges1987
    bhedges1987 Posts: 3,201
    You freaken nailed that.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Stormbringer
    Stormbringer Posts: 2,472
    Awesome.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • bluebird66
    bluebird66 Posts: 2,946
    Man, I wish my pizzas looked that good!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Grillmagic
    Grillmagic Posts: 1,600
    Hans61 said:
    whats your configuration? haven't seen a pizza stone like that before - pizza looks good!
    It's a Pizza Que from Williams & Sonma, plate setter legs up, grate then pizza que baked at 475 until golden brown. I have had the same success on a friends XL by using plate setter legs up and just putting four bricks on the grate and a BGE pizza stone. The height and temp work great for me to get the bottom & top done at the same time.
    Charlotte, Michigan XL BGE
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Are there any downsides to using the screen compared to putting directly on egg?  That seems a lot easier, but I like the idea of total exposure to the stone...
    Milton, GA 
    XL BGE & FB300
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  • Grillmagic
    Grillmagic Posts: 1,600
    GoooDawgs said:
    Are there any downsides to using the screen compared to putting directly on egg?  That seems a lot easier, but I like the idea of total exposure to the stone...
    No down side at all to using a screen, I worked in the # 1 voted pizza joint in my little home town in the early 70's and baked 100' s and 100's of pizza on screens,  they are less than 10.00 for a 16 inch screen and they make baking pizza very easy, I bake the pizza for the first 5/7 minutes on the screen than slide directly to the stone. Absolutely worth a try and highly recommend.
    Charlotte, Michigan XL BGE
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    Grillmagic said:
    GoooDawgs said:
    Are there any downsides to using the screen compared to putting directly on egg?  That seems a lot easier, but I like the idea of total exposure to the stone...
    No down side at all to using a screen, I worked in the # 1 voted pizza joint in my little home town in the early 70's and baked 100' s and 100's of pizza on screens,  they are less than 10.00 for a 16 inch screen and they make baking pizza very easy, I bake the pizza for the first 5/7 minutes on the screen than slide directly to the stone. Absolutely worth a try and highly recommend.
    I'll have to give this a try.  Do the screens typically have a temp they should not go above? Any chance they would melt on a 700 degree stone?
    Milton, GA 
    XL BGE & FB300
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  • Grillmagic
    Grillmagic Posts: 1,600
    GoooDawgs said:
    Grillmagic said:
    GoooDawgs said:
    Are there any downsides to using the screen compared to putting directly on egg?  That seems a lot easier, but I like the idea of total exposure to the stone...
    No down side at all to using a screen, I worked in the # 1 voted pizza joint in my little home town in the early 70's and baked 100' s and 100's of pizza on screens,  they are less than 10.00 for a 16 inch screen and they make baking pizza very easy, I bake the pizza for the first 5/7 minutes on the screen than slide directly to the stone. Absolutely worth a try and highly recommend.
    I'll have to give this a try.  Do the screens typically have a temp they should not go above? Any chance they would melt on a 700 degree stone?
    Not sure on how high of temp they can withstand, I bake at 475/500 and they work perfect.
    Charlotte, Michigan XL BGE
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Hans61 said:
    whats your configuration? haven't seen a pizza stone like that before - pizza looks good!
    Every time. You should just save a description so you can paste it in. 

    Nice pie as usual. 
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  • BearQ
    BearQ Posts: 174
    That's a georgeous looking pie, wish mine looked like that.
    Barrie,Ont.,Canada.
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