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My first wood fired pizza.

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
Ok. Last post for a bit. I made pizza tonight. Started with a pesto, roasted chicken (last night's leftovers), mozzarella, and balsamic pizza. It did not disappoint. 





Thanks for looking. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    That is ridiculous! 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • WeberWho
    WeberWho Posts: 11,532
    That was your first pizza? Can it even get better than that? Daaaannnnggg!!!!!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Legume
    Legume Posts: 15,936
    That char!
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Well you cant quit posting now. 

    Little Rock, AR

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  • SciAggie
    SciAggie Posts: 6,481
    Biggreenpharmacist said:
    Well you cant quit posting now. 
    Lol. Y'all aren't tired of this yet? My wife said it passed all expectations. I'm a bottle of wine into the nignt and I'm happy. Life is good my friends. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    WeberWho said:
    That was your first pizza? Can it even get better than that? Daaaannnnggg!!!!!
    I'm not going to lie - it was good. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • EggDan
    EggDan Posts: 174
    Incredible. Nice work!
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  • da87
    da87 Posts: 640
    Crap - thought the major wallet genocide was done.....  Now I need a WFO, @SciAggie's cooks are amazing!
    Doug
    Wayne, PA
    LBGE, Weber Kettle (gifted to my sister), Weber Gasser

    "Two things are infinite:  the universe and human stupidity; and I'm not sure about the universe"   Albert Einstein
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  • SciAggie
    SciAggie Posts: 6,481
    da87 said:
    Crap - thought the major wallet genocide was done.....  Now I need a WFO, @SciAggie's cooks are amazing!
    It's worth every penny. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • g8golfer
    g8golfer Posts: 1,025
    Just curious how do you control your temp in your new oven? Is it same concept as the egg? 
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  • SciAggie
    SciAggie Posts: 6,481
    g8golfer said:
    Just curious how do you control your temp in your new oven? Is it same concept as the egg? 
    Use an infrared thermometer. Big fire = big heat. It's not as bad as I feared it would be. After playing with it for a few days you'll get the hang of it. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • g8golfer
    g8golfer Posts: 1,025
    Very impressive. Keep the pics coming.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    SciAggie said:
    Biggreenpharmacist said:
    Well you cant quit posting now. 
    Lol. Y'all aren't tired of this yet? My wife said it passed all expectations. I'm a bottle of wine into the nignt and I'm happy. Life is good my friends. 
    Well its great!  Love seeing your cooks on it. 

    Little Rock, AR

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  • caliking
    caliking Posts: 19,780
    2nd pic is my favorite. May steal it for a screensaver :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    edited June 2017
    Dang!!!! Thanks for sharing... I love that oven...  did you have to rotate pizza throughout cook?
    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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  • SciAggie
    SciAggie Posts: 6,481
    caliking said:
    2nd pic is my favorite. May steal it for a screensaver :)
    Help yourself my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • pgprescott
    pgprescott Posts: 14,544
    Bravo!
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  • SciAggie
    SciAggie Posts: 6,481
    JohnnyTarheel said:
    Dang!!!! Thanks for sharing... I love that oven...  did you have to rotate pizza throughout cook?
    Yes, I turned it about three times. The pizza cooked in 2-3 minutes. I didn't time it - it was pretty fast though. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Botch
    Botch Posts: 17,391
    I saw the acronym WFO on another thread title, didn't know what it meant.  Now I do, and am insanely jealous!
    Fantastic looking pie!  :triumph:

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • SciAggie
    SciAggie Posts: 6,481
    Botch said:
    I saw the acronym WFO on another thread title, didn't know what it meant.  Now I do, and am insanely jealous!
    Fantastic looking pie!  :triumph:

    Thanks friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • thetrim
    thetrim Posts: 11,387
    Bravo or maybe it's more appropriate to say Forno Bravo!   How long did it take in there?  Just minutes I'm guessing.    
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Focker
    Focker Posts: 8,364
    Oh hell yeah!
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Dredger
    Dredger Posts: 1,468
    Ok. Last post for a bit.

    Please say it ain't so. Those pics brought tears to my eyes they are so beautiful.


    Large BGE
    Greenville, SC
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    And some say it take's an Egg too long to get to temp.....
    New Albany, Ohio 

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  • SciAggie
    SciAggie Posts: 6,481
    thetrim said:
    Bravo or maybe it's more appropriate to say Forno Bravo!   How long did it take in there?  Just minutes I'm guessing.    
    I didn't time them - you have to watch 'em, lol. I'd guess 3-4 minutes. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @Dredger Thank you. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SciAggie
    SciAggie Posts: 6,481
    @THEBuckeye Exactly :) It took 1 1/2 - 2 hours to get to pizza temperatures. It gets hot enough for roasting in an hour. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Stormbringer
    Stormbringer Posts: 2,477
    Amazing photos of the cook and meal, in awe. What wine did you choose to celebrate?
    -----------------------------------------------------------------------
    | 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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  • Carolina Q
    Carolina Q Posts: 14,831
    SciAggie said:
    @THEBuckeye Exactly :) It took 1 1/2 - 2 hours to get to pizza temperatures. It gets hot enough for roasting in an hour. 
    That's better than I thought. Actually, sometimes it's that long for my egg! Not that it actually takes that long, but sometimes it takes ME that long between the time I light it and the time I finally get around to putting food on.

    Stormbringer said:
    What wine did you choose to celebrate?
    He's a Texan. I'm guessing Lone Star. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • The_Stache
    The_Stache Posts: 1,153
    Over the top!!
    Kirkland, TN
    2 LBGE, 1 MM


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