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 Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	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 somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	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 *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

03-28-2011, 12:52 PM	#3
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	http://www.bbq-brethren.com/forum/sh...d.php?t=102712 Dough __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

03-28-2011, 12:58 PM	#5
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	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 Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, 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 Name/Nickname : Tim	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. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

03-28-2011, 12:56 PM	#4
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	Wow Moose! Thank you! Also thank you Pyle

03-28-2011, 01:02 PM	#6
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	Got it! Good set of rules BBQchef33

03-28-2011, 07:43 PM	#7
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	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 Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	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 Name/Nickname : Tim	And watch yourself lifting when the lid with high temps, make sure you "burp" it first. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

03-28-2011, 08:02 PM	#12
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	Got it. Ill keep a close eye on things.

03-28-2011, 08:54 PM	#13
TedW is Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	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 Name/Nickname : Phil	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 Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, 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 Blowin Smoke! Join Date: 05-12-09 Location: Northern Michigan by the Pinkie	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.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Complete Tutorial: How to Make Great Pizza at Home Using Store Bought Pizza Dough	Moose	Q-talk	43	08-18-2012 04:59 PM
pizza on a bge	ALLENY	Q-talk	6	09-24-2011 09:45 AM
Pizza from my BGE	shadow	Q-talk	13	10-05-2009 04:14 PM
First Pizza on BGE	Trucky1008	Q-talk	9	06-05-2009 09:56 PM
Grilled pizza tutorial W/pics	boberosabbq	Q-talk	19	04-25-2007 09:09 AM