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-   -   Going for a Pizza on BGE. Any tutorial? (http://www.bbq-brethren.com/forum/showthread.php?t=103361)

TedW 03-28-2011 12:44 PM

Going for a Pizza on BGE. Any tutorial?
 
I thought maybe there was a classic thread somewhere or a video. I'll be starting with a pre-made dough that gets rolled out.

Moose 03-28-2011 12:47 PM

Follow this and you'll be in good shape. DON'T roll out the dough, though:

http://www.bbq-brethren.com/forum/sh...d.php?t=102712

Pyle's BBQ 03-28-2011 12:52 PM

http://www.bbq-brethren.com/forum/sh...d.php?t=102712

Dough

TedW 03-28-2011 12:56 PM

Wow Moose! Thank you!

Also thank you Pyle

BBQchef33 03-28-2011 12:58 PM

yeah.. Dont roll the dough, stretch it by hanging it over the top of your wrists and forearms and cycle thru it till its round.

a few rules I follow.

Let the pizza stone preheat for at least 30 minutes. i have found that the first pie is the worse, and the 3rd is the best unless i let the stone come up to temp.

I dont precook the sauce. Pizza sauce cooks on the pie.

Use coarse corn meal on the stone and teal instead of flower. It acts like little ball bearings and allows the dough to move around better. Also adds texture to the crust.

and most important, always send a slice to me. :-P

TedW 03-28-2011 01:02 PM

Got it! Good set of rules BBQchef33

TedW 03-28-2011 07:43 PM

So far so good. I decided to make sauce from whole canned tomato.

Three cheeses. Pepperoni and onion. I need to figure out the photo account here so I can post pron.

All that ceramic really takes a long time to heat up!

Groundhog66 03-28-2011 07:52 PM

What kind of lump are you using, and how much did you put in? You want to let it all get fully lit before you close the lid, or you might have trouble getting your temps up.

Also, I like your choice of just crushed tomatoes for sauce...I think that is a nice clean flavor.

Groundhog66 03-28-2011 07:54 PM

Quote:

Originally Posted by Groundhog66 (Post 1593236)
What kind of lump are you using, and how much did you put in? You want to let it all get fully lit before you close the lid, or you might have trouble getting your temps up.

Also, I like your choice of just crushed tomatoes for sauce...I think that is a nice clean flavor.

edit - I cook my pies at around 450-500, it gets pretty touch & go at really high temps I have found.

TedW 03-28-2011 07:55 PM

Aha. So I should leave the lid offand really let the fire roar before even closing the lid? Im such a newb

Groundhog66 03-28-2011 07:59 PM

And watch yourself lifting when the lid with high temps, make sure you "burp" it first.

TedW 03-28-2011 08:02 PM

Got it. Ill keep a close eye on things.

TedW 03-28-2011 08:54 PM

Stone was likely close to 700 when I started. Other than the bit of char its a big hit.

Looking for the best cheese blend

BBQchef33 03-28-2011 10:43 PM

i forgot to include that in my post.. I do the pizza at 550-600. i used to cook pizza at 700+, but i do thin crust pies, and either the bottom would burn or the dough would cook to fast and the cheese wouldnt be melted enough.

now i do it in 2 stages.. I add a light coating of sauce to the crust and par cook it for a few ninutes, then add the rest of the sauce and the cheese.


my sauce is real simple. Saute 2 cloves garlic in oil, then add a 2 cans of cento crushed tomatoes, half teaspoon salt, half teaspoon black pepper, heaping tablespoon oregano and 2 tablespoons of dried onion flakes. Let it sit for about an hour or 2 at room temp. Thats enough for 5 or 6 16 inch pies or 3 22 inch pies.


another tip.. use panko bread crumbs under the pie, and also sprinkle some on the edge of the crust before u cook it.

After it comes out and is still hot, drizzle high quality olive oil on top(some of the ones infused with basil, or rosemary are really good on pizza).

Slice ribbons of fresh basil right off the leaves with a scissors and let it sit on the hot pie. The heat releases the oils and the smell is awesome.

egg pizza :: pizza! slideshow by bbqchef33 - Photobucket




TedW 03-29-2011 10:31 AM

I'm missing the cheese element here. I'm sure this is hotly debated, but are there favorite cheese blends? I used a soft mozzarella (almost fresh), provolone and some Pecarino (like a Parmesan). Didn't quite hit that gooey chew of cheese that I was looking for.


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