BGE Pizza...a play-by-play...

JD McGee · 03-23-2009, 06:27 PM

I finally got around to using my BGE for some pizzas...here's how it went...

Napoletana...Pizza Margherita...

The dough...pretty basic...flour, water, salt, and yeast.

click for video clip...

The sauce...crushed tomatoes, black pepper, dried basil, dried oregano, garlic powder, red wine vinegar, and salt.

The toppings...shredded mozzarella, grated Parmigiano-Reggiano, and fresh basil leaves.

The pie...baked @ 550 degrees for 9 minutes.

After thoughts...

Great flavor...I loved the sauce and the toppings. The crust was a little chewy and not quite as crispy as I wanted. I'll definitely cook them at a higher temp next time...probably 625-650 dome.

LMAJ · 03-23-2009, 06:30 PM

Nice - you will now not be able to eat pizza out ever again.

03-23-2009, 06:32 PM

yep. now ya gone and done it.

more basil! hahaa. that's what they told me and they were right.

looks great jd!

Plowboy · 03-23-2009, 06:35 PM

Quote:

Originally Posted by Rick's Tropical Delight

looks great jd!

That's what I was thinking.

Nice thread, JD.

JD McGee · 03-23-2009, 06:41 PM

Quote:

Originally Posted by LMAJ

Nice - you will now not be able to eat pizza out ever again.

I think you are right bro...the flavor was killer!

Quote:

Originally Posted by Rick's Tropical Delight

yep. now ya gone and done it.

more basil! hahaa. that's what they told me and they were right.

looks great jd!

Thanks Rick...my wife would agree with you. I actually put more on after they came off the egg.

Quote:

Originally Posted by Plowboy

That's what I was thinking.

Nice thread, JD.

Thanks man...I hope to keep adding to it with the help of all the Brethren...kind of like a "go to" thread for making pies on the BGE.

My next pies will be "Pizza Alla Marinara"...

MilitantSquatter · 03-23-2009, 06:42 PM

Looks great JD !!!

Yes.. you can never have enough basil..

Also next time, consider trying to crush canned whole peeled tomatoes yourself (and drain the excess liquid as more will be created as it cooks under the high heat). A swirl of extra virgin olive oil is also a nice touch.

Question - How was the red wine vinegar applied and in what qty ? That's a new one for me.

03-23-2009, 06:44 PM

try one at 450 for a longer time once. you are likely to toast the gasket cooking at 650 dome with the plate setter in there directing the hot flame at the gasket area. if the gasket is of no use to you, flame on!

Ron_L · 03-23-2009, 06:52 PM

Quote:

Originally Posted by Rick's Tropical Delight

try one at 450 for a longer time once. you are likely to toast the gasket cooking at 650 dome with the plate setter in there directing the hot flame at the gasket area. if the gasket is of no use to you, flame on!

I was going to suggest this as well. The higher heat would cook the toppings and brown the cheese faster, so the dough wouldn't have as much time to cook. Lower temp for longer time would give the crust a chance to crisp up.

JD McGee · 03-23-2009, 06:53 PM

Quote:

Originally Posted by MilitantSquatter

Looks great JD !!!

Yes.. you can never have enough basil..

Also next time, consider trying to crush canned whole peeled tomatoes yourself (and drain the excess liquid as more will be created as it cooks under the high heat). A swirl of extra virgin olive oil is also a nice touch.

Question - How was the red wine vinegar applied and in what qty ? That's a new one for me.

Thanks Vinny...the vinegar was mixed in to the sauce...2 tablespoons.

Quote:

Originally Posted by Rick's Tropical Delight

try one at 450 for a longer time once. you are likely to toast the gasket cooking at 650 dome with the plate setter in there directing the hot flame at the gasket area. if the gasket is of no use to you, flame on!

Thanks for the tip o wise one...I've got an extra gasket from the last BGE fest...I think I'll shoot for 600-625 and see what happens. I'm trying to recreate actual pizza oven times and temps per authentic DOC pizzas of Naples.

03-23-2009, 06:59 PM

Quote:

Originally Posted by Ron_L

I was going to suggest this as well. The higher heat would cook the toppings and brown the cheese faster, so the dough wouldn't have as much time to cook. Lower temp for longer time would give the crust a chance to crisp up.

Quote:

Originally Posted by JD McGee

Thanks Vinny...the vinegar was mixed in to the sauce...2 tablespoons.

Thanks for the tip o wise one...I've got an extra gasket from the last BGE fest...I think I'll shoot for 600-625 and see what happens. I'm trying to recreate actual pizza oven times and temps.

there a guy on the bge forum that cooks pizzas at 1000. he has no gaskets. newbies try to emulate his technique and then bitch when the gasket toasts.

play around and find what works for you and go with it. from the looks of the first one, you've already got it!

JD McGee · 03-23-2009, 07:12 PM

Quote:

Originally Posted by Rick's Tropical Delight

there a guy on the bge forum that cooks pizzas at 1000. he has no gaskets. newbies try to emulate his technique and then bitch when the gasket toasts.

play around and find what works for you and go with it. from the looks of the first one, you've already got it!

Thanks man...I'm close...but not quite there yet. Hey...take a look at these pics. This is what the egg looked like after cooking 2 pies at 550...any idea what the white coating might be? It rubs off...you can see a vertical mark on the dome where I rubbed it with my finger...

AlbuQue · 03-23-2009, 07:14 PM

Man, these pizza threads are great! I have a UDS. Is it possible to do a pizza in it?

03-23-2009, 07:35 PM

Quote:

Originally Posted by JD McGee

Thanks man...I'm close...but not quite there yet. Hey...take a look at these pics. This is what the egg looked like after cooking 2 pies at 550...any idea what the white coating might be? It rubs off...you can see a vertical mark on the dome where I rubbed it with my finger...

try a different lump.

JD McGee · 03-23-2009, 07:36 PM

Quote:

Originally Posted by AlbuQue

Man, these pizza threads are great! I have a UDS. Is it possible to do a pizza in it?

One way to find out bro...how hot can your pit get wide open?

thillin · 03-23-2009, 07:56 PM

The white residue is most likey ash from toasting everything on the surface. What mine usually looks like after a high temp clean out.

03-23-2009, 06:27 PM	#1
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	BGE Pizza...a play-by-play... I finally got around to using my BGE for some pizzas...here's how it went... Napoletana...Pizza Margherita... The dough...pretty basic...flour, water, salt, and yeast. click for video clip... The sauce...crushed tomatoes, black pepper, dried basil, dried oregano, garlic powder, red wine vinegar, and salt. The toppings...shredded mozzarella, grated Parmigiano-Reggiano, and fresh basil leaves. The pie...baked @ 550 degrees for 9 minutes. After thoughts... Great flavor...I loved the sauce and the toppings. The crust was a little chewy and not quite as crispy as I wanted. I'll definitely cook them at a higher temp next time...probably 625-650 dome. __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... Last edited by JD McGee; 03-23-2009 at 06:42 PM..

03-23-2009, 06:30 PM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Nice - you will now not be able to eat pizza out ever again. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

03-23-2009, 06:42 PM	#6
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Looks great JD !!! Yes.. you can never have enough basil.. Also next time, consider trying to crush canned whole peeled tomatoes yourself (and drain the excess liquid as more will be created as it cooks under the high heat). A swirl of extra virgin olive oil is also a nice touch. Question - How was the red wine vinegar applied and in what qty ? That's a new one for me. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

03-23-2009, 07:14 PM	#12
AlbuQue Full Fledged Farker Join Date: 03-23-08 Location: Albuquerque, NM	Man, these pizza threads are great! I have a UDS. Is it possible to do a pizza in it? __________________ [FONT=Comic Sans MS][B][I]Mick Schmidty[/I][/B][/FONT] They call me "Smiley" :-P UDS 1 Super-Fast [COLOR=blue][B][U]Blue[/U][/B][/COLOR] Thermopen on order

03-23-2009, 07:56 PM	#15
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	The white residue is most likey ash from toasting everything on the surface. What mine usually looks like after a high temp clean out. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

03-23-2009, 06:32 PM	#3
Rick's Tropical Delight Guest	yep. now ya gone and done it. more basil! hahaa. that's what they told me and they were right. looks great jd!

03-23-2009, 06:44 PM	#7
Rick's Tropical Delight Guest	try one at 450 for a longer time once. you are likely to toast the gasket cooking at 650 dome with the plate setter in there directing the hot flame at the gasket area. if the gasket is of no use to you, flame on!

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