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Old 07-24-2008, 12:25 PM   #1
Ron_L
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Default Eggbert Does Pizza

I had some pizza fixins' left over from the weekend pizza and pool party so we had pizza on the Egg for dinner last night.

Sausage and cheese for my daughter...


And Teriyaki Chicken, onions, red bell pepper and mushrooms with mango BBQ sauce for my wife and me...
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Old 07-24-2008, 12:37 PM   #2
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That looks yummy. Tell Eggbert he/she did a great job!
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Old 07-24-2008, 12:39 PM   #3
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Eggbert is a he, of course... Eggberta is a she.

Geez.

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Old 07-24-2008, 12:41 PM   #4
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Man those sure look good RonL.
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Old 07-24-2008, 12:42 PM   #5
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Great browning on that cheese!! How hot are you running your egg?

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Old 07-24-2008, 01:01 PM   #6
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500 degrees dome temp
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Old 07-24-2008, 01:15 PM   #7
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Man, that's some good looking ZA!

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Old 07-24-2008, 01:17 PM   #8
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Looks great.
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Old 07-24-2008, 01:44 PM   #9
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You guys kill me with these pizzas.
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Old 07-24-2008, 02:49 PM   #10
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Quote:
Originally Posted by bowhnter View Post
You guys kill me with these pizzas.
Go get yourself an egg! You won't regret it.
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Old 07-24-2008, 02:53 PM   #11
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Quote:
Originally Posted by thillin View Post
Go get yourself an egg! You won't regret it.
I'm looking for one of those great deals you all find ....I haven't found mine yet
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Old 07-24-2008, 02:54 PM   #12
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We won't rat you out for cooking Pizza on a wednesday if you cook one on friday too.

Up unitl now I have cooked mine at 500 degrees too, but am going to try 450 next time 'cause Rick says that is what he does. Be interesting to see what the difference will be.
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Old 07-24-2008, 05:01 PM   #13
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Quote:
Up unitl now I have cooked mine at 500 degrees too, but am going to try 450 next time 'cause Rick says that is what he does. Be interesting to see what the difference will be.
I'd be interested to see your results. I've done a few at 435-450 and not had the browning Ron had. One of the reasons i did the grill/dome comparison the other day. I've also wondered if the plate setter on a large might allow more airflow than the medium.

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Old 07-24-2008, 05:06 PM   #14
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the dome temp you bake pizzas at really depends on the crust you are using. i'm using the half baked, premade mama mary's crusts. fresh dough crusts are a different thang.

looks like great stuff, ron! how was the crust, chewy or cripsy? and was that what you were going for?
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Old 07-24-2008, 05:30 PM   #15
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Nice job Ronelle !!!

I'm due to make some more pizzas on the egg.. Thanks for the reminder.
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