1st Thin Crust Pizza Cook on the BGE... with pr0n!

caliking · 01-09-2013, 11:33 PM

Decided to go for it and get the 1st pizza cook done.

I have been giving the BGE a workout since I brought it home a few weeks, so now it was time for thin crust pizzas.

Used Alton Brown's recipe for the pizza dough. Let it sit in the refrigerator overnight so that i would have one less thing to worry about during the cook today.

Fired up the egg with B&B, my current fav lump charcoal. Good size pieces which work well in the UDT. I found this humongous piece in the bag today when I filled up the egg. It was as thick as my forearm! There were 2-3 other pieces almost as big. By far the biggest pieces of lump I have found to date.

Here is what a virgin BGE pizza stone looks like. I set the platesetter legs down, then the stock grid, then the pizza stone. i don't have any ceramic feet. The stone was almost at the level of the gasket but not quite. I hear that the pizzas come out better if rasied higher in the dome, so I will try and figure out a way to get it higher.

Dough sitting for the final rise/rest. The recipe makes two 12-14" pieces, but i divided itinto three balls (about 120g each).

Leftover toppings from when we made pizzas in my stacked brick WFO over the holidays. Homemade sauce, bufala mozz, pepperoni, basil, onions, red bell peppers, and elk sausage I smoked a few days ago.

First pie rolled out. Had to work on it a little bit, adding flour until it stopped shrinking back. About 10" in diameter.

Almost hit 600°F. I could have gone higher if I had paid more attention to packing the lump in, wiggling, and lighting more lump when I started, but this was good enough. I was a little worried about frying the gasket, so didn't want to go nuclear the first time. Temps probably averaged 550°ish.

First pie was a margherita - my favorite!

View from the top vent. Cooked 3-4mins then turned 180° and cooked for another 3-4mins.

First BGE pie! [Sorry the pic is blurry].

Gratuitous upskirt shot.

2nd pie - sauce, pepperoni, bell pepper, parmesan, red onions.

The crust was thin, crispy, and flavorful. The best pizza I have made yet.

Last pie was a garbage pizza - put on whatever we had left. Sauce, basil, parmesan, bufala mozz, bell peppers, red onions, elk sausage.

Overall, it was a resounding success!! When I fire up the stacked brick WFO, it ends up being over a half-day affair. With the egg, we could enjoy pizza on a weeknight. The sauce was made before hand, and frozen in an ice cube tray, so I just took out 2 cubes per pie. Improvement for future cooks will include making the sauce more garlicky, not using 2 cured meats on the same pie (too salty for us), and experimenting with the dough to add some other flavors to it. I will also learn how to tend the fire better so I can maybe hit higher temps, but I don't see the need to really. Unless someone thinks there is some benefit to higher temps. I thoght I smelled the gasket vaporizing a few times, but it seems to have withstood the temps well.

Thanks for looking!

LT72884 · 01-09-2013, 11:45 PM

HOLY CRAP that looks GOOOOOOD. Gotta figure out how to get my weber to 600 and keep it there. haha.

Randbo · 01-10-2013, 12:00 AM

I was ready for bed! Now I want pizza!!! Looks awesome!

Fo Sizzle My Nizzle · 01-10-2013, 12:05 AM

Very nice indeed!

Pyle's BBQ · 01-10-2013, 12:16 AM

Great looking pies. If you want to raise your stone higher get some tuna cans and put them under the stone. 3-4 should work.

AustinKnight · 01-10-2013, 12:39 AM

You did good brotha

chriscw81 · 01-10-2013, 01:25 AM

Excellent, sir! Though, I must say, I've much bigger pieces of lump in my garage right now. Maybe I'm not getting the good stuff......

Sent from my Nexus using Tapatalk 2

DubfromGA · 01-10-2013, 01:28 AM

Man, that looks great !!!!!

Bluebird · 01-10-2013, 03:21 AM

Looks great!

Phubar · 01-10-2013, 03:55 AM

Need that for breakPhast!
Nice crust!

Ross in Ventura · 01-10-2013, 08:04 AM

Great look pie caliKing

Ross

SmokinSlowPoke · 01-10-2013, 08:13 AM

Wow that looks delicious! Pretty sure I would devour any of those pies, nice work!

Wrench_H · 01-10-2013, 08:19 AM

Great looking pies there. Nice work Caliking

bragsly · 01-10-2013, 09:15 AM

I'm going to give that a try this weekend. Looks Great!

caliking · 01-10-2013, 09:35 AM

Quote:

Originally Posted by LT72884

HOLY CRAP that looks GOOOOOOD. Gotta figure out how to get my weber to 600 and keep it there. haha.

I've been able to peg the thermo on my performer, but your're right keeping it there is an issue. But from my experience with destroying my UDT by burning a carpload of wood in it, that might be the way to go

Quote:

Originally Posted by Pyle's BBQ

Great looking pies. If you want to raise your stone higher get some tuna cans and put them under the stone. 3-4 should work.

I'm planning on making a raised grid with nuts, bolts and washers. Should help as a second cooking grid as well as raising up the grid for pizza cooks.

Quote:

Originally Posted by chriscw81

Excellent, sir! Though, I must say, I've much bigger pieces of lump in my garage right now. Maybe I'm not getting the good stuff......

Sent from my Nexus using Tapatalk 2

What lump do you buy? I want big pieces for my tandoor but have a hard time finding them. B&B has the biggest pieces I have seen, and is easy to get around here.

Quote:

Originally Posted by Ross in Ventura

Great look pie caliKing

Ross

Thanks! I've seen a bunch of your awesome cooks on your egg and have been inspired.

01-09-2013, 11:33 PM	#1
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	1st Thin Crust Pizza Cook on the BGE... with pr0n! Decided to go for it and get the 1st pizza cook done. I have been giving the BGE a workout since I brought it home a few weeks, so now it was time for thin crust pizzas. Used Alton Brown's recipe for the pizza dough. Let it sit in the refrigerator overnight so that i would have one less thing to worry about during the cook today. Fired up the egg with B&B, my current fav lump charcoal. Good size pieces which work well in the UDT. I found this humongous piece in the bag today when I filled up the egg. It was as thick as my forearm! There were 2-3 other pieces almost as big. By far the biggest pieces of lump I have found to date. Here is what a virgin BGE pizza stone looks like. I set the platesetter legs down, then the stock grid, then the pizza stone. i don't have any ceramic feet. The stone was almost at the level of the gasket but not quite. I hear that the pizzas come out better if rasied higher in the dome, so I will try and figure out a way to get it higher. Dough sitting for the final rise/rest. The recipe makes two 12-14" pieces, but i divided itinto three balls (about 120g each). Leftover toppings from when we made pizzas in my stacked brick WFO over the holidays. Homemade sauce, bufala mozz, pepperoni, basil, onions, red bell peppers, and elk sausage I smoked a few days ago. First pie rolled out. Had to work on it a little bit, adding flour until it stopped shrinking back. About 10" in diameter. Almost hit 600°F. I could have gone higher if I had paid more attention to packing the lump in, wiggling, and lighting more lump when I started, but this was good enough. I was a little worried about frying the gasket, so didn't want to go nuclear the first time. Temps probably averaged 550°ish. First pie was a margherita - my favorite! View from the top vent. Cooked 3-4mins then turned 180° and cooked for another 3-4mins. First BGE pie! [Sorry the pic is blurry]. Gratuitous upskirt shot. 2nd pie - sauce, pepperoni, bell pepper, parmesan, red onions. The crust was thin, crispy, and flavorful. The best pizza I have made yet. Last pie was a garbage pizza - put on whatever we had left. Sauce, basil, parmesan, bufala mozz, bell peppers, red onions, elk sausage. Overall, it was a resounding success!! When I fire up the stacked brick WFO, it ends up being over a half-day affair. With the egg, we could enjoy pizza on a weeknight. The sauce was made before hand, and frozen in an ice cube tray, so I just took out 2 cubes per pie. Improvement for future cooks will include making the sauce more garlicky, not using 2 cured meats on the same pie (too salty for us), and experimenting with the dough to add some other flavors to it. I will also learn how to tend the fire better so I can maybe hit higher temps, but I don't see the need to really. Unless someone thinks there is some benefit to higher temps. I thoght I smelled the gasket vaporizing a few times, but it seems to have withstood the temps well. Thanks for looking! __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

01-09-2013, 11:45 PM	#2
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	HOLY CRAP that looks GOOOOOOD. Gotta figure out how to get my weber to 600 and keep it there. haha. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

01-10-2013, 12:00 AM	#3
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	I was ready for bed! Now I want pizza!!! Looks awesome! __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

01-10-2013, 12:05 AM	#4
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO Downloads: 0 Uploads: 0	Very nice indeed! __________________ WSM 22 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Redhead Weber SS Performer ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTS ~ Redhead Weber 22 OTPlus When all else fails just ask yourself, WWGALD???

01-10-2013, 12:16 AM	#5
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Great looking pies. If you want to raise your stone higher get some tuna cans and put them under the stone. 3-4 should work. __________________ 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

01-10-2013, 12:39 AM	#6
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	You did good brotha __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

01-10-2013, 01:25 AM	#7
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	Excellent, sir! Though, I must say, I've much bigger pieces of lump in my garage right now. Maybe I'm not getting the good stuff...... Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Master Forge gasser(charcoal chimney starter)

01-10-2013, 01:28 AM	#8
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Man, that looks great !!!!! __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

01-10-2013, 03:21 AM	#9
Bluebird Full Fledged Farker Join Date: 07-11-12 Location: Floyd Va Downloads: 0 Uploads: 0	Looks great! __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn & Weber Genesis.

01-10-2013, 03:55 AM	#10
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Need that for breakPhast! Nice crust! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

01-10-2013, 08:04 AM	#11
Ross in Ventura is One Chatty Farker Join Date: 05-16-08 Location: Ventura, California Downloads: 0 Uploads: 0	Great look pie caliKing Ross __________________ My Blog:http://grillingandsmoking.blogspot.com/ Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and ET-732

01-10-2013, 08:13 AM	#12
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	Wow that looks delicious! Pretty sure I would devour any of those pies, nice work! __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

01-10-2013, 08:19 AM	#13
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Great looking pies there. Nice work Caliking __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

01-10-2013, 09:15 AM	#14
bragsly Found some matches. Join Date: 07-02-09 Location: Urbandale, IA Downloads: 0 Uploads: 0	I'm going to give that a try this weekend. Looks Great! __________________ "Too much of anything is bad, but too much good whiskey is barely enough." Mark Twain