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
2nd try egged pizza. New rig much better
Options
Harleydog77
Posts: 217
I cooked pizza again on the egg. It turned out a little better this time. I cut some stainless steel pipe at work today with this in mind. I took some advice that getting the pizza stone up into the dome will be better for browning the toppings. It did make a difference.
Now for the ingredients. Scamorza cheese, fresh basil, margarita peperoni, toasted pine nuts, black olives, and red onion.
Pizza #1 decorated by my girlfriend Kat
Pizza #2 decorated by me
I definitely think Kat's pizza turned out better. The crust was thinner, crispier, and it had a better ratio of toppings. I guess maybe I will ask her to decorate my next one!
-Yates
Now for the ingredients. Scamorza cheese, fresh basil, margarita peperoni, toasted pine nuts, black olives, and red onion.
Pizza #1 decorated by my girlfriend Kat
Pizza #2 decorated by me
I definitely think Kat's pizza turned out better. The crust was thinner, crispier, and it had a better ratio of toppings. I guess maybe I will ask her to decorate my next one!
-Yates
Comments
-
Looks good Dog
Glad to see that gasket holding up 
:woohoo: -
Me too! I really hope it continues to. I think it is going to hold this time.
-
The one thing that I would do different is this.I would turn that platesetter over,put the grid on top,then the spacers/stone.Here's why,I think that the upside down platesetter deflects the heat toward the gasket.It may not be true,but it makes sense to me
I know that most people do it your way,but I'm different Great lookin pie -
Thanks for the pointer. Pizza cook #3 I will definitely do that! I appreciate your advice.
-Yates -
Hey,don't appreciate it yet,like I said,most people do it your way I just think that it may cause some of the gasket issues,but have no scientific proof I do like the spacers that you made,very creative
-
I have sooo much scrap stainless steel pipe laying around my shop I could make everyone on this forum a set, and still have some left over.
-
Harleydog77
Good looking pizza. That tube is induction welded BTW. 400 series stainless:laugh:
SteveSteve
Caledon, ON
-
LOL it was ERW A312 316L. It really added to the flavor of the pie!!! :woohoo: :woohoo: :woohoo:
-
Harleydog77,
I'm sorry, you are right it is 300. I saw the tig line and it wasn't polished out. Should have looked at the printing.
SteveSteve
Caledon, ON
-
:P That's ok. I'm sure after a few cooks you wont even be able to tell it's stainless without a magnet.
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
- 313 Health
- 293 Weight Loss Forum