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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 03-23-2009, 06:27 PM   #1
JD McGee
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Default BGE Pizza...a play-by-play...

I finally got around to using my BGE for some pizzas...here's how it went...

Napoletana...Pizza Margherita...

The dough...pretty basic...flour, water, salt, and yeast.



click for video clip...









The sauce...crushed tomatoes, black pepper, dried basil, dried oregano, garlic powder, red wine vinegar, and salt.





The toppings...shredded mozzarella, grated Parmigiano-Reggiano, and fresh basil leaves.



The pie...baked @ 550 degrees for 9 minutes.





After thoughts...

Great flavor...I loved the sauce and the toppings. The crust was a little chewy and not quite as crispy as I wanted. I'll definitely cook them at a higher temp next time...probably 625-650 dome.
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Last edited by JD McGee; 03-23-2009 at 06:42 PM..
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Unread 03-23-2009, 06:30 PM   #2
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Nice - you will now not be able to eat pizza out ever again.
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Unread 03-23-2009, 06:32 PM   #3
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yep. now ya gone and done it.

more basil! hahaa. that's what they told me and they were right.

looks great jd!
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Unread 03-23-2009, 06:35 PM   #4
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Quote:
Originally Posted by Rick's Tropical Delight View Post
looks great jd!

That's what I was thinking.

Nice thread, JD.
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Unread 03-23-2009, 06:41 PM   #5
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Quote:
Originally Posted by LMAJ View Post
Nice - you will now not be able to eat pizza out ever again.
I think you are right bro...the flavor was killer!

Quote:
Originally Posted by Rick's Tropical Delight View Post
yep. now ya gone and done it.

more basil! hahaa. that's what they told me and they were right.

looks great jd!
Thanks Rick...my wife would agree with you. I actually put more on after they came off the egg.

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Originally Posted by Plowboy View Post
That's what I was thinking.

Nice thread, JD.
Thanks man...I hope to keep adding to it with the help of all the Brethren...kind of like a "go to" thread for making pies on the BGE.

My next pies will be "Pizza Alla Marinara"...
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Unread 03-23-2009, 06:42 PM   #6
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Looks great JD !!!

Yes.. you can never have enough basil..

Also next time, consider trying to crush canned whole peeled tomatoes yourself (and drain the excess liquid as more will be created as it cooks under the high heat). A swirl of extra virgin olive oil is also a nice touch.

Question - How was the red wine vinegar applied and in what qty ? That's a new one for me.
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Unread 03-23-2009, 06:44 PM   #7
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try one at 450 for a longer time once. you are likely to toast the gasket cooking at 650 dome with the plate setter in there directing the hot flame at the gasket area. if the gasket is of no use to you, flame on!
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Unread 03-23-2009, 06:52 PM   #8
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Quote:
Originally Posted by Rick's Tropical Delight View Post
try one at 450 for a longer time once. you are likely to toast the gasket cooking at 650 dome with the plate setter in there directing the hot flame at the gasket area. if the gasket is of no use to you, flame on!
I was going to suggest this as well. The higher heat would cook the toppings and brown the cheese faster, so the dough wouldn't have as much time to cook. Lower temp for longer time would give the crust a chance to crisp up.
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Unread 03-23-2009, 06:53 PM   #9
JD McGee
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Quote:
Originally Posted by MilitantSquatter View Post
Looks great JD !!!

Yes.. you can never have enough basil..

Also next time, consider trying to crush canned whole peeled tomatoes yourself (and drain the excess liquid as more will be created as it cooks under the high heat). A swirl of extra virgin olive oil is also a nice touch.

Question - How was the red wine vinegar applied and in what qty ? That's a new one for me.
Thanks Vinny...the vinegar was mixed in to the sauce...2 tablespoons.

Quote:
Originally Posted by Rick's Tropical Delight View Post
try one at 450 for a longer time once. you are likely to toast the gasket cooking at 650 dome with the plate setter in there directing the hot flame at the gasket area. if the gasket is of no use to you, flame on!
Thanks for the tip o wise one...I've got an extra gasket from the last BGE fest...I think I'll shoot for 600-625 and see what happens. I'm trying to recreate actual pizza oven times and temps per authentic DOC pizzas of Naples.
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Unread 03-23-2009, 06:59 PM   #10
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Quote:
Originally Posted by Ron_L View Post
I was going to suggest this as well. The higher heat would cook the toppings and brown the cheese faster, so the dough wouldn't have as much time to cook. Lower temp for longer time would give the crust a chance to crisp up.


Quote:
Originally Posted by JD McGee View Post
Thanks Vinny...the vinegar was mixed in to the sauce...2 tablespoons.



Thanks for the tip o wise one...I've got an extra gasket from the last BGE fest...I think I'll shoot for 600-625 and see what happens. I'm trying to recreate actual pizza oven times and temps.
there a guy on the bge forum that cooks pizzas at 1000. he has no gaskets. newbies try to emulate his technique and then bitch when the gasket toasts.

play around and find what works for you and go with it. from the looks of the first one, you've already got it!
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Unread 03-23-2009, 07:12 PM   #11
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Quote:
Originally Posted by Rick's Tropical Delight View Post




there a guy on the bge forum that cooks pizzas at 1000. he has no gaskets. newbies try to emulate his technique and then bitch when the gasket toasts.

play around and find what works for you and go with it. from the looks of the first one, you've already got it!
Thanks man...I'm close...but not quite there yet. Hey...take a look at these pics. This is what the egg looked like after cooking 2 pies at 550...any idea what the white coating might be? It rubs off...you can see a vertical mark on the dome where I rubbed it with my finger...





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Unread 03-23-2009, 07:14 PM   #12
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Man, these pizza threads are great! I have a UDS. Is it possible to do a pizza in it?
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Unread 03-23-2009, 07:35 PM   #13
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Quote:
Originally Posted by JD McGee View Post
Thanks man...I'm close...but not quite there yet. Hey...take a look at these pics. This is what the egg looked like after cooking 2 pies at 550...any idea what the white coating might be? It rubs off...you can see a vertical mark on the dome where I rubbed it with my finger...




try a different lump.
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Unread 03-23-2009, 07:36 PM   #14
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Quote:
Originally Posted by AlbuQue View Post
Man, these pizza threads are great! I have a UDS. Is it possible to do a pizza in it?
One way to find out bro...how hot can your pit get wide open?
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Unread 03-23-2009, 07:56 PM   #15
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The white residue is most likey ash from toasting everything on the surface. What mine usually looks like after a high temp clean out.
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