Going for a Pizza on BGE. Any tutorial?

TedW · 03-28-2011, 12:44 PM

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.

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

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.

03-28-2011, 12:44 PM	#1
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	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.

03-28-2011, 12:47 PM	#2
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	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 __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

03-28-2011, 12:52 PM	#3
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	http://www.bbq-brethren.com/forum/sh...d.php?t=102712 Dough __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

03-28-2011, 12:58 PM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

03-28-2011, 07:52 PM	#8
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	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. __________________ Tim -

03-28-2011, 12:56 PM	#4
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	Wow Moose! Thank you! Also thank you Pyle

03-28-2011, 01:02 PM	#6
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	Got it! Good set of rules BBQchef33

03-28-2011, 07:43 PM	#7
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	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!

03-28-2011, 07:55 PM	#10
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	Aha. So I should leave the lid offand really let the fire roar before even closing the lid? Im such a newb

03-28-2011, 07:59 PM	#11
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	And watch yourself lifting when the lid with high temps, make sure you "burp" it first. __________________ Tim -

03-28-2011, 08:02 PM	#12
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	Got it. Ill keep a close eye on things.

03-28-2011, 08:54 PM	#13
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	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

03-28-2011, 10:43 PM	#14
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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 __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

03-29-2011, 10:31 AM	#15
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	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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