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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-28-2012, 05:43 PM   #1
Buckeye Bob
Is lookin for wood to cook with.
 
Join Date: 03-17-12
Location: Chicago Western Suburbs
Default Pre-Christmas Pizzas

To extend out the holiday eating fest, we decided to make pizzas the night before Christmas Eve. I had only done pizzas one other time so wanted to jump back in again. We used pre-made dough from Trader Joe's. In the past, we have had issues with stretching out the dough but this time, using a tip I saw online, we let it sit out for an hour or so beforehand and it was much easier to shape into the size we wanted.

Started off getting the Egg fired up around 550 with Platesetter legs down topped with the grid and then the BGE feet and the stone sitting on there. I still think I will benefit from getting the stone even higher in the dome and will keep working on ideas for that. I let it heat up for about 40 minutes and then put them on. They cooked in about 8 minutes or so and are so good. One other tip I learned is to wipe the stone down with a damp rag or paper towel between pies, if making multiple, to keep it from getting too hot and burning the crust. Here are some pics.

Pizza #1 Straight up Cheese





Pizza #2 Pepperoni and Banana Peppers





Pizza #3 Artichoke Hearts, Mushrooms, and Kalamata Olives on Herbed Crust. No sauce, just Olive Oil (Please ignore the bad trim job on the parchment paper.)





Last one was the best of all. Sorry I don't have any bottom pics on the crust but came out great and can't wait to make some more. Very easy to do.
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Old 12-28-2012, 08:09 PM   #2
Bonewagon
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Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks good to me!
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Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
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