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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 10-24-2009, 08:29 PM   #1
anamosity
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Default Pizza on the egg

I cooked up some pizza on the egg tonight.
Had a pepperoni, a combo and a Canadian bacon pineapple.
Very delicious stuff. The egg makes for a great pizza oven.







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Unread 10-24-2009, 08:31 PM   #2
NorthwestBBQ
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Wow, you did a great job on your Pizza bro! It looks so delicious.
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Unread 10-24-2009, 08:32 PM   #3
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Nice job.
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Unread 10-24-2009, 08:51 PM   #4
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Outstanding looking pie!
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Unread 10-24-2009, 08:59 PM   #5
SoCalWJS
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They look beautiful!

Details? (please)

I can't quite make out the setup - the pizza looks perfectly done - if I get my cheese like that, the crust is a bit too crisp (read: burned).
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Unread 10-24-2009, 09:21 PM   #6
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Very nice
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Unread 10-24-2009, 10:48 PM   #7
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Lookin good. Nice job!
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Unread 10-24-2009, 11:00 PM   #8
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Great looking pizzas!
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Unread 10-25-2009, 12:11 AM   #9
cowgirl
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Wow!!! Do you deliver? Looks fantastic.
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Unread 10-25-2009, 06:46 AM   #10
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Quote:
Originally Posted by SoCalWJS View Post
They look beautiful!

Details? (please)

I can't quite make out the setup - the pizza looks perfectly done - if I get my cheese like that, the crust is a bit too crisp (read: burned).

Do you preheat your Egg for long or just get it to Temp and go. I find that If I get it to temp then have a beer and do something else for 1/2 hour the top of the pizza cooks a lot better.

Also be careful with the topings put them on light.
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Unread 10-25-2009, 06:48 AM   #11
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Great looking Pizza!! Is that homemade Dough?
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Unread 10-25-2009, 07:29 AM   #12
SoCalWJS
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Quote:
Originally Posted by 1_T_Scot View Post
Do you preheat your Egg for long or just get it to Temp and go. I find that If I get it to temp then have a beer and do something else for 1/2 hour the top of the pizza cooks a lot better.

Also be careful with the topings put them on light.
I try to stabilize at temp for a half hour or so prior to the start (Platesetter, egg feet, pizza stone), so I don't think that's it.

I probably need to back off on the toppings - I am an advocate of the "the more the merrier" school of pizza prep .
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Unread 10-25-2009, 07:32 AM   #13
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Looks great.
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Unread 10-25-2009, 07:39 AM   #14
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Dang, that looks great!!!
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Unread 10-25-2009, 09:00 AM   #15
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Gotta love Pizza on the Egg
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