My BGE Pizzas with photos

cmcadams

cmcadams

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With the temps getting to the low 70s and lots of sun today, I planned on pizzas for today. I made the dough yesterday, using Peter Reinhart's recipe, which can be found here:
http://www.101cookbooks.com/archives/001199.html

It was easy to make, and made a very workable crust that I actually tossed a bit for the first time. I made 2 pizzas, one was a version of margherita pizza with heirloom tomatoes, and the other was grilled asparagus, caramelized onions, fresh mozz, olive oil, garlic, peppadew peppers and sundried tomatoes, with a bit of balsamic glaze at the end with fresh basil.

The BGE got up to about 700 degrees to bake the pizzas... And they were the best I've had off the egg so far. Just a touch of good smoke, great crust, pretty healthy meal overall.

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i don't get the pizza thing, my last four went in the trash, but yours make me hungry to try it again. looks very good
 
bbq ron said:
i don't get the pizza thing, my last four went in the trash, but yours make me hungry to try it again. looks very good
Click to expand...

Ron, what did you do before? A lot of the time, to me, the problem with home pizza is overdoing the toppings. How did you cook it? There are some good pizza cooks here... Spill it, and we'll try to figure it out!
 
Wow great pron and I think I could be forced to have a piece or two :rolleyes:
 
Super looking pie there. Love the colors and it looks like it tasted great.
 
well the 1st two went on a preheated pizza stone in my chargriller at 450 degrees for ten min and the bottom was burned.
next two went on a pizza stone that wasn't preheated on chargriller at 450 degree's for 4 min and bottom was still burned.
i told wife i knew what to do next time and her reply was what?
i told her to cook in in the inside oven cause i had enough. help me understand what i'm doing wrong
thx, i feel better now
 
My guess is that you have the pizza stone directly over the fire. If that's so, the stone itself is going to be really hot.

Do one of two things...

1. Get a 2nd pizza stone, and place it on the first one, but with 4 aluminum foil balls in between to have 1/2" or more space between them. This way, the stone won't be hotter than the chamber of the grill. The crust shouldn't burn that way.

2. Place the stone in the grill but not directly over the fire to see if it won't be so hot next time.
 
I spot a Shun knife in the background...they sure are nice. I just bought one last month
 
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