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Official Labor Day Pizza Throwdown Voting Page
DoubleEgger
Posts: 18,501
Submissions and voting is OPEN. Most votes wins. Vote as often as you'd like. Polls close Wednesday at 8PM EDT.
I'm looking forward to seeing some great pies.
I'm looking forward to seeing some great pies.
Comments
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Mac and cheese, fried chicken pizza on Roberta's dough.
My inspiration was "could I?....but, should I?"
XL & MM BGE, 36" Blackstone - Newport News, VA -
We made pizzas for lunch today.
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 -
Posting the pictures of the pies here too! Enjoy!!
1. Margarita with some fresh basil from the garden
2. Pepperoni with chopped up serrano peppers (they are hidden for the surprise)
3. Plain cheese with oregano for my daughter.
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This was a take and bake steak mushroom onion thin crust delicious!!
someone who made their own from scratch should probably win though :-)“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 -
Were we supposed to post elsewhere? I haven't been on the forum much this weekend.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 -
So this on a dough that is 50/50 tipo 00 and bread flour, salt, yeast and water cold fermented. I love this dough, it's my go-to.
I brush olive oil on the rolled out dough, then add some spices to get "extracted" via the oil. The oil also protects the dough from sogginess.
The toppings are:
Genoa salami
hot sopressota
pepper salami
goat cheese
goat brie
havarti
gouda
sun dried tomatoes and basil compote
green peppers, mushrooms, roasted red peppers, onion, etc.
topped with cracked black pepper and course grind red pepper
It tasted better than anything I've had a restaurants recently. Crust crispy and perfect. I wish I could post flavor.
______________________________________________I love lamp.. -
Not doing mine until tonight."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I'm basing my vote on who throws the closest to perfectly round pie.
Sorry @Hans61 - you were in contention till I saw you say it was a take and bake.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
That does appear to be a contender. However, looking just a little janky to the right there:nolaegghead said:Perfect
suggests factory pie...
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
So. Close.HeavyG said:That does appear to be a contender. However, looking just a little janky to the right there:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
In my defense, and I agree not perfectly round, that's an orthogonal circle on a non-orthogonal view.______________________________________________I love lamp..
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A Sharpie and frozen pizza cardboard template over the parchment would do wonders, for those chasing the perfect circle. Maybe leave a little pull tab.HeavyG said:That does appear to be a contender. However, looking just a little janky to the right there:
It is the best amoebzza throwdown offering thus far.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I did this one for lunch today. Starts out with 00 flour dough made yesterday. Sauce and a peperroni layer before the cheese.
....additional toppings include fresh mushrooms, Vidalia onions, garlic and Roma tomatoes.
Just prior to throwing it on I topped with more mozzarella and freshly grated Parmesan.
Brought it in and sliced. Right on point.
I enjoyed playing and hope you all had a great Dabor Lay weekend!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 -
Lololololnolaegghead said:In my defense, and I agree not perfectly round, that's an orthogonal circle on a non-orthogonal view.XL & MM BGE, 36" Blackstone - Newport News, VA -
Mellow mushroom copycat recipe for the dough.
Pizza sauce, mozzarella, pepperoni, mushrooms, olives and artichoke hearts marinated in basil EVOO and lemon white balsamic.
And and the finished product. I actually burned the bottom due to a bad dome thermometer and I preheated the stone a little too long I think. Still ate the top. Lol
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I was going to correct for that but I thought I'd wait and see how things "shape up" over the next couple days of entries.nolaegghead said:In my defense, and I agree not perfectly round, that's an orthogonal circle on a non-orthogonal view.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
A thick cut pizza with a creamy mozzarella base sauce, spinach reduced in water with a little butter and garlic, Moroccan lamb spiced sausage and topped with crumbly goats cheese.
Cooking in the Egg at 400C/750F, the heat gun behind used to check the temp of the stone:
Cutting ... it had gotten dark outside, so lighting not that great:
The crust was so crisp it just stays in one shape without flopping/collapsing and some lovely slightly runny goats cheese
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| 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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Chicken vindaloo with red onions, kalamata olives and blue cheese. HOT vindaloo curry made with fresh tomatoes and My Spice Sage spices. Made a bunch of straight up cheese also, but this one was awesome! Home made Caputo 00 dough.
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Where does one raise the white flag? All these look killer."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Meatball, roasted hatch chilis, bacon, pepperoni, whole milk mozzarella and a bit of provolone, baked on the egg,
I made the crust from scratch, made the sauce and the meatballs (2/1 beef/pork), and roasted the chilis. Both the bacon and pepperoni are used sparingly - more as a seasoning than as a primary topping.
14-incher, nearly perfectly round, and a little thicker than thin - just the way I like it. Served with a hearty cabernet.
Ciao bella! Mille grazie!
Maryland, 1 LBGE -
Here it is - pepperoni, mushrooms & green peppers. Home made hand tossed dough. Good luck everyone!
XL Central Ohio -
Awesome pizzas everyone. Loving the participation. Keep 'em coming. Vote Early Vote Often
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Some of y'all really do know how to cook some pizza on the Egg. These look great all around."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Your mom.JohnInCarolina said:Some of y'all really do know how to cook some pizza on the Egg. These look great all around.______________________________________________I love lamp.. -
Simple crust:
2-3 cups of flour
1 pkg yeast
1 cup warm water 110 - 120 degrees
1 tsp sugar
2 tbsp olive oil
pinch of salt
Mix 2 cups flour, yeast, water, sugar, salt and oil. Mix in stand mixer and until well mixed and keep adding flour little bits at a time until it pulls away from bowl and no longer sticky. Cover bowl and let it sit for hour while egg and stones setup get hot. Cooked pies high in the dome at 500 for 15-20 minutes. Kids made there own small ones with sausage, pepperoni and black olives. Other one make Canadian bacon and sausage. Wife and mine was what was left over. Had a little dough left over and made cheese sticks with a base of butter and garlic powder.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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@YukonRon after seeing these, I quietly ate my entry. White flag raised.
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For those who prefer a simply elEGGant thin-crust pizza …
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@theyolksonyoutheyolksonyou said:@YukonRon after seeing these, I quietly ate my entry. White flag raised.
We tried a new dough recipe, that we need to dial in. It was good, nothing was left, but the crust needs reworked. We tried adding some corn meal. Need to work with the ratios.
However today..we did french baguettes. Got. It. Down."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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