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
Sunday's pizza(pic heavy)
Options
ResQue
Posts: 1,045
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:
Then the PS legs up:
Then CI grid and stone on top of that. I have a fibrament stone so I use the protective pan underneath:
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:
One meat(had pepperoni and two different salame:
And a hawaiian:
The finished pies, the first went for 9 min, the others went for 8 min:
See the hot spot?
They were the best so far. I told you this was pic heavy. Thanks for looking!
Here is a new setup I tried and I liked the result.
First, I removed the fire ring and placed the AR:
Then the PS legs up:
Then CI grid and stone on top of that. I have a fibrament stone so I use the protective pan underneath:
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:
One meat(had pepperoni and two different salame:
And a hawaiian:
The finished pies, the first went for 9 min, the others went for 8 min:
See the hot spot?
They were the best so far. I told you this was pic heavy. Thanks for looking!
Comments
-
Great looking pies Aaron... now i am hungry...
-
Aaron,
Looks good to me, i'm getting hungry! -
Thanks Kim.
-
If you ask me, it looks like it worked good.
-
Thanks Jimmy.
-
Thanks. This setup is the best I have used so far. Now I just need to try and use the caputo flour and higher heat!
-
Nice looking pizza, both of them. Love the Hawaiian.
Kent -
Thanks Kent. Hawaiian is my favorite, especially dipped in house ranch!
-
Never considered in House Ranch... that really sounds good and yet another thing to try.
Kent -
really sweet pizza's! i see that you have the pizza on parchment paper do you slide the pizza on the stone with the parchment paper under the pizza and if so does it burn up at the high heat? i can't get mine to slide off the peel no matter what i use, flour or cornmeal? thanks lou
-
-
Lou, I only use the paper to assemble. I dust the stone with corn meal and use my superpeel to take them on/off. I am not a fan of using parchment paper. As far as yours not coming off you may have a hydration issue with your dough. I have not had a problem sliding mine off. What dough recipe do you use?
-
Thanks LDD.
-
Thanks for the reply Jagermeister
>
i'm not sure what the hydration issue is not wet enough or too wet?
>
i use the Boule recipe and i let it sit for an hour before i spin it out to my desired size using flour to help with the sticking issue but i can't get it off the peel using cornmeal should i powder profusely with flour???
>
i've resorted to using parchment paper but that baby burns up at high temps
>
thanks lou -
Yummmmm. That is some fine looking pie. I too made pizza but we ate it before the camera clicked.
-
Thanks badger
-
Email sent
-
It might sound odd, but I like it.
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