Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
THE Pizza
Options
JohnEggGio
Posts: 1,430
@Focker. Goodness gracious, good gosh a’mighty! Best pizza I ever made - I think one of the best I ever had. Whole mozzarella, pepperoni, hot Italian sausage. Sauce of crushed tomato, with some of the water strained out, minced garlic, torn fresh basil, salt & pepper, crushed red and evoo - uncooked.
So good - every bite...crunch...
Comments: mostly followed dough recipe but it didn’t yield As much as expected. I used maybe 2/3 and thought it was just barely enough (I know, recipe called for 2 10” and the difference in area is substantial). Maybe next time I will raise above felt line - bottom was as well cooked as I might like, but the top could have been a little more.
So good - every bite...crunch...
Comments: mostly followed dough recipe but it didn’t yield As much as expected. I used maybe 2/3 and thought it was just barely enough (I know, recipe called for 2 10” and the difference in area is substantial). Maybe next time I will raise above felt line - bottom was as well cooked as I might like, but the top could have been a little more.
Maryland, 1 LBGE
Comments
-
NICE PIE!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
-
Looks great
-
-
Looks great!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Love the sauce levels, looks stellar! Nice cook on the crust as well.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
We’re ALL on board with this cook!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Nice looking pie!!
Kenji has a similar recipe, a Sicilian pizza. I haven't tried it yet, has anyone else? Sure looks good!
https://www.seriouseats.com/2016/05/the-food-lab-spicy-spring-new-york-best-sicilian-pizza-at-home.html
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Looks wonderful!!!
Your toppings selection is a hard one to beat.
This style is built for meat and grease.
And you weren't shy with them which is perfect.
My last one was 650, and too hot IMO.
550-620 or so seems to be the ideal range.
Your toppings look fine from here my friend. The pepperoni cup char crunch is a nice complement.
Curious to see what elevation does to the top on a longer bake. Dialing and trialing is the fun part.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I've had that bookmarked, yet to try it.Carolina Q said:Nice looking pie!!
Kenji has a similar recipe, a Sicilian pizza. I haven't tried it yet, has anyone else? Sure looks good!
https://www.seriouseats.com/2016/05/the-food-lab-spicy-spring-new-york-best-sicilian-pizza-at-home.html
It looks awesome. Would be a fun cold Winter day oven cook.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Might fine brotherCharlotte, 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"
-
I only ate 1/2 - wife and daughter are out of town. There shall be cold pizza for breakfast!
Thanks for the kind words.Maryland, 1 LBGE -
A leftover tip...JohnEggGio said:I only ate 1/2 - wife and daughter are out of town. There shall be cold pizza for breakfast!
Thanks for the kind words.
When you reheat, do it on low in the same CI pan with a lid. I did this last night.
The bottom fries crispy in its own released oil, the lid cooks the toppings evenly. It's almost as good as off the egg out of the frying pan fresh. Microwave steams the pizza. HTHBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I would never microwave pizza, but a frying pan with lid - yes.Focker said:
A leftover tip...JohnEggGio said:I only ate 1/2 - wife and daughter are out of town. There shall be cold pizza for breakfast!
Thanks for the kind words.
When you reheat, do it on low in the same CI pan with a lid. I did this last night.
The bottom fries crispy in its own released oil, the lid cooks the toppings evenly. It's almost as good as off the egg out of the frying pan fresh. Microwave steams the pizza. HTHMaryland, 1 LBGE
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum