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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Sunday's pizza(pic heavy)

ResQue
ResQue Posts: 1,045
edited November -1 in EggHead Forum
It seems a lot of people did pizza over the weekend. Well I did too.

Here is a new setup I tried and I liked the result.
First, I removed the fire ring and placed the AR:
DSC_0016.jpg

Then the PS legs up:
DSC_0017.jpg

Then CI grid and stone on top of that. I have a fibrament stone so I use the protective pan underneath:
DSC_0019.jpg
DSC_0020.jpg

I got the egg to 550* and let it preheat for about an hour. Next cook I will hopefully have a IR thermo to check the heat of the stone. For the dough I used Reinhardt's neo-neapolitan with KA bread flour. Two pies I, actually the wife, hand stretched and two were rolled. Here are pics of the assembled pies:
Two mahgeritas:
DSC_0046.jpg
DSC_0041.jpg
One meat(had pepperoni and two different salame:
DSC_0042.jpg
And a hawaiian:
DSC_0043.jpg

The finished pies, the first went for 9 min, the others went for 8 min:
See the hot spot?
DSC_0045.jpg
DSC_0055.jpg
DSC_0049.jpg
DSC_0056.jpg

They were the best so far. I told you this was pic heavy. Thanks for looking!

Comments