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What to do when you have a bad day at work? Hmmm..
Mud Pig
Posts: 489
This generally works out pretty well for me. Getting a 200 pound ceramic grill to 700 degrees and making pizza with fresh ingredients. Needless to say it tends to de-stress me. Something about an angry pig furnace piping away at scalding hot temperatures soothes the soul.
Anyways, on to the cook.
Fresh dough with Don Pepino's pizza sauce, fresh mozzarella dried off and sliced, pecorino romano cheese to compliment the pie, Genoa salami and some oregano.
On to the XL at 700 degrees, stand back this pig is angry!
Took this pic 6 minutes into the cook, I let the cook go to 8 cause I like the crust crispy.
All sliced and ready to go, have to love those dough bubbles. This shot was taken inside because it just started to rain as I pulled the pie off.
So today I'm at work totally relaxed. All thanks to the burning rage that is pizza making on the XL BGE.
MP
Anyways, on to the cook.
Fresh dough with Don Pepino's pizza sauce, fresh mozzarella dried off and sliced, pecorino romano cheese to compliment the pie, Genoa salami and some oregano.
On to the XL at 700 degrees, stand back this pig is angry!
Took this pic 6 minutes into the cook, I let the cook go to 8 cause I like the crust crispy.
All sliced and ready to go, have to love those dough bubbles. This shot was taken inside because it just started to rain as I pulled the pie off.
So today I'm at work totally relaxed. All thanks to the burning rage that is pizza making on the XL BGE.
MP
Comments
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MP.
You couldn't be more right about the egg keeping stresses at bay.
Pie looks friggin great and the toppings sound like a perfect mix.
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You just gave me my Sunday cook.... That looks good.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). Just given a Mini to add to the herd.
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Definitely was a perfect mix of toppings. The fresh sliced mozzarella had a nice creamy texture to it and the pecorino romano has a nice tang and salt content so they worked perfectly together. I love salami on a pizza so I went with that, but any meat would work. Likewise, oregano is always the finish on my pies. I put it on pre cook to really get that flavor to permeate the whole thing.
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You get to drink more beer with something "low and slow" to get over that bad day at work !!
Nice Pizza ! -
What kind of flour did you use. Looks great.
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Mud Pig, nice pie...........and nice gasket! :laugh:
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It was a last minute decision to make pie so I bought a fresh dogh ball from Whole Foods. They make them fresh each day so I picked one up. Turned out great.
Generally I'll use King Arthur flour if I'm making my own dough. -
Haha, I've been running no gasket for a couple of months now. Don't even miss it. For all the people who complain about their gaskets, stop being Mary's. The BGE doesn't need a party dress to have a great time at the ball.
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HA HA well said!! and great looking pie! My large has almost no gasket left and the other night I did a high burn to clean it up a little as we are taking it to NH for Pete's troop cook fri, last night she was sealed shut! guess there was just enough left to melt in and that egg is about 7 years old so I was pretty surprised. I just stuck the weed burner down the top and let her rip for a few minutes and she got a happy and opened right up
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that's great looking "big" pie. twww.ceramicgrillstore.com ACGP, Inc.
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Mud Pig and Mainegg, Ha Ha Pizza is a well known local establishment In Yellow Springs, OH. They make a mean mushroom pizza I'm told. Ha ha ha.... What have you two been smokin?
http://www.reviewtheworld.com/content/hahapizza.html -
That's pretty cool, I'll have to try the place if I ever am around that town.
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HE HE?? to funny R can't wait to see you again in a few weeks!!
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first then cook second.... If i had to choose one... damn that's a tough question. Pizza looks good!
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Tearin it up as always MP. Good job and glad your a little bit more relaxed. Looks good.
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Schweet lookin PIE! I'm with highpress,drink,then load bullets!!! :laugh:
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Then load bullets!!! :ohmy: :laugh:
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