Pizza on the egg
- Thread starter anamosity
- Start date
NorthwestBBQ
somebody shut me the fark up.
Wow, you did a great job on your Pizza bro! It looks so delicious.
Q
Que-Dawg
Guest
Very nice
Mark Stanton
is one Smokin' Farker
Lookin good. Nice job!
Great looking pizzas!
1_T_Scot
is One Chatty Farker
Do you preheat your Egg for long or just get it to Temp and go. I find that If I get it to temp then have a beer and do something else for 1/2 hour the top of the pizza cooks a lot better.
Also be careful with the topings put them on light.
1_T_Scot
is One Chatty Farker
Great looking Pizza!! Is that homemade Dough?
SoCalWJS
is one Smokin' Farker
I try to stabilize at temp for a half hour or so prior to the start (Platesetter, egg feet, pizza stone), so I don't think that's it.
I probably need to back off on the toppings - I am an advocate of the "the more the merrier" school of pizza prep :biggrin:.
Norcoredneck
somebody shut me the fark up.
Looks great.
Dang, that looks great!!!
anamosity
Full Fledged Farker
OK,
The dough is home made. It is Wolfgang Pucks Pizza Dough recipe. The recipe has been posted on here before. Tastes great and is very easy to make.
The setup is a large egg, plate setter and a pizza stone I got from the local restaurant supply store. The owner guaranteed it to no break when using it correctly. I have used it many times in the egg and other than the stains it still works great.
I heat the egg, the setter and the stone up to 500 degrees or so before putting the pizza in. One thing I do is I leave the pizza on the pizza pan for the first 5 minutes so it can set up. Then I slide it off on to the stone. Then it takes about 8 more minutes and its golden and delicious.
On a side note i do not use the egg feet. I think I am going to pick up a set to try. But at current time I do not have them.
The dough is home made. It is Wolfgang Pucks Pizza Dough recipe. The recipe has been posted on here before. Tastes great and is very easy to make.
The setup is a large egg, plate setter and a pizza stone I got from the local restaurant supply store. The owner guaranteed it to no break when using it correctly. I have used it many times in the egg and other than the stains it still works great.
I heat the egg, the setter and the stone up to 500 degrees or so before putting the pizza in. One thing I do is I leave the pizza on the pizza pan for the first 5 minutes so it can set up. Then I slide it off on to the stone. Then it takes about 8 more minutes and its golden and delicious.
On a side note i do not use the egg feet. I think I am going to pick up a set to try. But at current time I do not have them.
