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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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Unread 01-15-2008, 10:09 PM   #1
Ron_L
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Default Pizza on the Egg

I've been looking at a lot of pictures of pizzas that have been cooked in Big Green Eggs so I decided to try it tonight. I bought pre-made pizza dough from Trader Joe's (Garlic & herb) and used some sauce that I bought at Fresh Market. I added pre-cooked italian sausage, slices of red and green bell pepper, sweet onions and mushrooms and then topped it all with a mix of mozzerella and provolone.

My first one wasn't shaped very well but it came out great with a nice crispy crust.



The second one was closer to round

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Unread 01-15-2008, 10:19 PM   #2
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Damn Ron, i personally have gained 10 lb's just reading your thread's this week (it's only Tue.??)
You been one cookin fool!!
Look's great, i'll trade ya pizza for enchilada's???
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Unread 01-15-2008, 10:24 PM   #3
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Very fine eats, Ronelle!
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Unread 01-15-2008, 10:33 PM   #4
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Those look nice Ron! What temp were you cooking these at?
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Unread 01-15-2008, 10:35 PM   #5
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Quote:
Originally Posted by swamprb View Post
Those look nice Ron! What temp were you cooking these at?
Brian must be writing a book tonight.
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Unread 01-15-2008, 10:38 PM   #6
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Looks good Ron. What temp and how long? I fried part of my gasket doing pizzas. I've tried fresh dough, premade crust(really like the thin ones), flat breads, tortillas, french bread and wraps for pizzas. I like thin crisp crusts. I also like PooBah's tomato sauce recipe. I make a batch, and freeze in portions. My next pizza will be on a raised grate with the grid extender on a stone with no plate setter.

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Unread 01-15-2008, 10:39 PM   #7
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On that egg it must be a fine balance between heat and time.

Great pics.
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Unread 01-16-2008, 05:11 AM   #8
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and you didn't say how it tasted.

here's a little tip i learned from thirdeye... fold the parchment paper twice so you are cutting out a quarter circle, then unfold and it's close to a perfect circle.
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Unread 01-16-2008, 06:01 AM   #9
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Where do you get this parchment paper? Does it come in rolls?
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Unread 01-16-2008, 06:20 AM   #10
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Looks fantastic Ron!! Doing are first cook this weekend...might have to add a pizza to the list







Quote:
Originally Posted by Norcoredneck View Post
Where do you get this parchment paper? Does it come in rolls?
Supermarket should have it...it will be in the aluminum foil,saran wrap section.

Another tip...in the winter, it's good to put a piece between the lid and bottom,(when not in use) this way if there is any moisture the gasket's don't freeze together.(A tip given to me by J Appledog)
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Unread 01-16-2008, 06:25 AM   #11
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Quote:
Originally Posted by tonto1117 View Post
section.

Another tip...in the winter, it's good to put a piece between the lid and bottom,(when not in use) this way if there is any moisture the gasket's don't freeze together.
I suppose this tip is for those not in sunny So Cal. Just got finished reading yesterdays paper on the Boston storms. Thanks.
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Unread 01-16-2008, 08:03 AM   #12
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A while back someone listed a pizza making forum. Does anyone recall which one?
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Unread 01-16-2008, 08:28 AM   #13
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Default Pizza

Quote:
Originally Posted by Norcoredneck View Post
A while back someone listed a pizza making forum. Does anyone recall which one?
pizzamakingforum.com....and that pizza looks perfectly good!!!
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Unread 01-16-2008, 08:34 AM   #14
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Quote:
Originally Posted by thillin View Post
Looks good Ron. What temp and how long?
Quote:
Originally Posted by leanza View Post
On that egg it must be a fine balance between heat and time.
550 degrees dome temp, bottom vent open almost all the way, daisy multi-function top closed, daisy wheel open all the way to build the heat in the dome as suggested on the Naked Whiz web site. I used the platesetter (legs down) with the little green BGE feet as spacers and then the BGE pizza stone on the feet. I started checking the first one at 8 minutes and then every two minutes after that since it was the first time. I rotates it after 10 minutes since one side was browning faster and it cooked for a total of 15 minutes. I wanted the cheese to brown but you may not. For the second one I rotated it at 8 minutes and then took it off at 15.

Quote:
Originally Posted by Rick's Tropical Delight View Post
and you didn't say how it tasted.
Great!

Quote:
Originally Posted by Rick's Tropical Delight View Post
here's a little tip i learned from thirdeye... fold the parchment paper twice so you are cutting out a quarter circle, then unfold and it's close to a perfect circle.
Assuming, of course, that your pizza is a perfect circle

Quote:
Originally Posted by Norcoredneck View Post
A while back someone listed a pizza making forum. Does anyone recall which one?
Could it be this one?

Pizza Making Forum
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Unread 01-16-2008, 08:38 AM   #15
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Next trip to Chicago I will be stopping at Ron's for pizza.



Looking good. Glad to see you're getting lots of use out of that BGE.
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