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Pizza Fist Time!
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Scott32225
Posts: 3
in Cookbook
Noob here, just diving into the egg-perience!
Tried pizza the other night...came out great. Thanks for the hints on this forum. We did this at about 650 on the egg pizza stone. Publix whole wheat pizza dough ball...cleaned out the fridge with some steak and asparagus from previous night, mushrooms, fresh mozzarella basil pesto and EVOO....Soooo good!
Tried pizza the other night...came out great. Thanks for the hints on this forum. We did this at about 650 on the egg pizza stone. Publix whole wheat pizza dough ball...cleaned out the fridge with some steak and asparagus from previous night, mushrooms, fresh mozzarella basil pesto and EVOO....Soooo good!
Comments
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Thats your first time? Make the rest of us look like schmucks!
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Primo pizza there.....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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Yeah I second this. That pie looks as good as any I’ve seen here. Welcome to the party!milesvdustin said:Thats your first time? Make the rest of us look like schmucks!"I've made a note never to piss you two off." - Stike -
Speaking of fists:
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Oh well, the internet let me down with proper spelling on that GIS
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The pies look awesome! My pizza didn't look like for like 5 years.Keepin' It Weird in The ATX FBTX
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This was the steak and from the night before...and scallops cooked on Himalayan salt block (idea found on here too!) 3 min per side on scallops...perfection! -
Welcome!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Pizza Fist!! The latest Marvel super hero. Shaping pies for the masses with the power of his superior spinning skills.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
It's always interesting to see someone post a cook on the egg
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Why do the scallops have grill marks?
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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That is a great looking pie. Steak also.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Grill marks on scallops from 2 seconds on the grate.
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Still can't quite get over how good that pizza looks - it's almost too good to be true!
"I've made a note never to piss you two off." - Stike -
and a first time photographer, too! Great looking food - and great shots!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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