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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 07-11-2010, 07:53 AM   #1
matt
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Join Date: 08-19-07
Location: bloomfield indiana
Default Pizza For dinner, On the egg! (pron)

Did my first pizza on the egg last night, did'nt turn out to bad.
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Old 07-11-2010, 07:57 AM   #2
aquablue22
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Nice looking pie!
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Old 07-11-2010, 08:19 AM   #3
hammerz_nailz
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Nice looking pizza.
What did you use for dough?
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Old 07-11-2010, 08:27 AM   #4
matt
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I bought a dough that was already made.
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Old 07-11-2010, 08:29 AM   #5
Ribbin' Randy
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Looks great. I've gotta try pizza on my weber.
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Old 07-11-2010, 09:25 AM   #6
gtsum
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great looking first pie! I have been cooking so many pies on my primo lately, I am starting to get sick of pies, but the quest for the perfect dough, time, temp, and end result is certainly a challenge...it looks like you are off to a great start!
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Old 07-11-2010, 12:24 PM   #7
matt
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gtsum what temps do you cook your pizza at ?
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Old 07-11-2010, 12:37 PM   #8
gtsum
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Quote:
Originally Posted by matt View Post
gtsum what temps do you cook your pizza at ?
Lately I have been preheating the primo without deflector plates or stone to about 700 and then put my stone and d plates in and let it stabilize for about 30 minutes or so until my dome temps show 550 - I put the pies on and they are done in about 6 minutes - however, the type of flour/dough you use (hydration ratio) will make a great deal of difference in the end result. I still am not totally satisfied with my setup/dough recipe combination as I am having a hard time getting the top done at the same time as my crust (I totally shut down both top and bottom vents when the pies go on to keep the heat in and make it like a brick oven). Pizza making (homemade doughs) on the ceramic cooker is more challenging imo then any bbq I have done over the years...there are so many variables involved, but at least it is fun trying!

I also rotate my pie about every 2 minutes as I have a hot spot on the right side...I think an egg would heat a bit more evenly because of the round shape??
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Old 07-11-2010, 01:13 PM   #9
matt
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I got mine dialed in at 550 but it just kept smoking,so I brought it dowm to 400 and finally the smoke was gone,not sure way I had so much smke at 550 but I did, so I did it at 400 for 10 min's
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Old 07-11-2010, 02:10 PM   #10
tbaker30
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Keep producing pies like that and Joe Karl will be looking for work!
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Old 07-11-2010, 02:32 PM   #11
matt
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LOL!! Not bad for my first attempt !
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Old 07-11-2010, 03:13 PM   #12
Phubar
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Nice pies and thanks for the pics!
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Old 07-11-2010, 03:30 PM   #13
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Good looking pie Matt. That is curious why you had smoking at higher temperature.
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Old 07-11-2010, 04:45 PM   #14
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Nice indeed and a nice looking family
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Old 07-11-2010, 05:10 PM   #15
FretBender
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Does the sausage need to be precooked?
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