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Still More Pizza!

I HAVE to stop this!! Too much pizza lately!! But it's hard, now that I've discovered Lahey's dough recipe. Here's last night's pie, using Caputo 00 Pizzeria flour. AP flour (which the recipe calls for) is good, but I think 00 is better. Or I'm just getting better at making it. Not an egg cook. I do most oven things on the egg. For pizza, this works better for me. Done in my oven heated to 550° on my pizza steel. After the preheat, the actual bake is done under the broiler. 

This one has Cento San Marzano tomatoes (food milled) with salt, pepper, garlic powder and oregano, hand cut Boar's Head natural casing pepperoni, Italian sausage (with extra fennel), red bell pepper, yellow onion, mozzarella, sharp cheddar and Locatelli pecorino romano cheeses plus fresh basil. I also brushed a little evoo around the crust edge. Just gotta figure out how to get the underside a little more done. Otherwise, I’m happy! 

By the way, my new favorite pizza "sauce" is nothing more than the milled tomatoes spread lightly over the dough, followed by a pinch of salt, a few grinds with a pepper mill and a light dusting of garlic powder and oregano. I think the WFO/Margherita guys just use tomatoes, but I prefer this. I have a good marinara recipe too, but for pizza, this is hard to beat. Plus I don't have to cook it. 

Thanks for lookin'. Again. 






One more thing, you don't need a lot of sauce. I didn't take a pic of this pie, but I borrowed one (duly credited  =)) to illustrate. This is plenty! 

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

                                                            …Unknown

Michael 
Central Connecticut 

Comments

  • Another great lookin' pie.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
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  • Please continue. You have been a big help and we will try the 00 with this recipe as soon as we get a chance. 
  • BotchBotch Posts: 6,464
    I HAVE to stop this!! Too much pizza lately!! 
    Be careful, my friend, it can happen.  I got my Large just about the time I discovered http://www.pizzamaking.com/ , and went completely nuts, pizza six nights a week, taking notes, experimenting, then one day I ate about half a slice, set it down, and quit.  Got completely burnt out.  I've had pizza maybe twice now in the last 4 years, and both were office luncheons.
    Your pies look fantastic.  As much as pizza is loved, however, you can burn out on it.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Carolina QCarolina Q Posts: 13,095
    Botch said:
    I HAVE to stop this!! Too much pizza lately!! 
    Be careful, my friend, it can happen.  I got my Large just about the time I discovered http://www.pizzamaking.com/ , and went completely nuts, pizza six nights a week, taking notes, experimenting, then one day I ate about half a slice, set it down, and quit.  Got completely burnt out.  I've had pizza maybe twice now in the last 4 years, and both were office luncheons.
    Your pies look fantastic.  As much as pizza is loved, however, you can burn out on it.  
    I'm not worried about burn out, it's health issues and weight gain that concern me! If I burn out, that's probably a GOOD thing! =) Thanks for the compliment though. For me, these recent pies have been better than any I've made and quite possibly, as good as any I've had.

    As for pizzamaking.com, those guys are nutz!! Pete-zza may be the worst! =) I  rarely visit there, though I'm sure I could benefit. 

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 13,095
    Another great lookin' pie.
    Thank you!

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • g8golferg8golfer Posts: 845
    I love pizza so what’s this dough recipe you talk of? 
  • Carolina QCarolina Q Posts: 13,095

    Woodchunk said:
    Please continue. You have been a big help and we will try the 00 with this recipe as soon as we get a chance. 
    I'm probably out for a while. Too many pies lately.

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 13,095
    g8golfer said:
    I love pizza so what’s this dough recipe you talk of? 
    Jim Lahey's no knead. It's easy to find. Google.

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • danv23danv23 Posts: 825

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • Hawg FanHawg Fan Posts: 1,479
    That's a great looking pie Michael.  I know the feeling about too many pies.  I've experimented with several recipes lately and had to back off.  But I want back in the game every time I see a pie.

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
  • Dude! 

    Awesome pie!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • Carolina Q, I posted a reply in the other forum but I don’t think my picture loaded. I preheat my steel anywhere between 46-60 min. at 550. The bottoms of my pizzas are a nice brown.
    Everyday is Saturday and tomorrow is always Sunday.
  • northGAcocknorthGAcock Posts: 10,254
    I HAVE to stop this!! Too much pizza lately!! 
    No such thing as too much pizza.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • Carolina QCarolina Q Posts: 13,095
    Carolina Q, I posted a reply in the other forum but I don’t think my picture loaded. I preheat my steel anywhere between 46-60 min. at 550. The bottoms of my pizzas are a nice brown.
    Thanks. I'll give it a try next time. Yours looks good!

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

                                                                …Unknown

    Michael 
    Central Connecticut 

  • bluebird66bluebird66 Posts: 2,077
    Awesome pizza!!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

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