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Brauma
11-07-2009, 09:04 PM
1st things 1st.

http://i63.photobucket.com/albums/h123/Brauma54/BBQ/PizzaonEgg110709004Medium.jpg

The line up

http://i63.photobucket.com/albums/h123/Brauma54/BBQ/PizzaonEgg110709002Medium.jpg

1st pie ready to go. Basic pepperoni

http://i63.photobucket.com/albums/h123/Brauma54/BBQ/PizzaonEgg110709007Medium.jpg

http://i63.photobucket.com/albums/h123/Brauma54/BBQ/PizzaonEgg110709009Medium.jpg

I definitely need a class in dough tossing. I couldn't get the dough nice and round to save my arse.

http://i63.photobucket.com/albums/h123/Brauma54/BBQ/PizzaonEgg110709011Medium.jpg

But they tasted great. I did three small pies: one pepperoni, one Hawaiian (ham & pineapple), and one combo of all of the above. Looking forward to next time so I can get better. This was fun.
MrJP1957
11-07-2009, 09:10 PM
Looks good. And a round pizza is no fun. Odd shaped ones taste better too.
LT72884
11-07-2009, 09:10 PM
MAN, every one has a dang BGE. Im thinkin maybe next year i oughta get one.
NorthwestBBQ
11-07-2009, 09:18 PM
You can cook a pizza just as well on a WSM.
LMAJ
11-07-2009, 09:24 PM
The best part is you get to eat all your expiments.. looking good!
How'd you like that sauce?
Brauma
11-07-2009, 09:45 PM
The best part is you get to eat all your expiments.. looking good!
How'd you like that sauce?

It was good. I'll take a whack at making my own next time but I can see falling back on this stuff anytime.
Mark Stanton
11-07-2009, 09:48 PM
Thats one great lookin football!!
BBQchef33
11-07-2009, 11:56 PM
pineapple :confused:

ham :confused:


OMG..
somone shoot me.

:tongue:



no pics of that one, so it didnt happen..

but Ill chow down on the one u DID do. :)
MilitantSquatter
11-08-2009, 12:00 AM
Phil - the "sweet piggy" pizza is the last picture...

Looks good Brauma... Nice first start. What did you think of the tomato sauce ?
BBQchef33
11-08-2009, 12:16 AM
u just HAD to point that out didnt you? (sorry guys.... but i got this pet peeve about california pizza kitchen) :twisted::redface::tongue:



Brauma... how come no garlic pie? and btw.... go to naples.. the pizzas are all odd shaped where the dough is just stretched out on the table... perfectly round pies are an american thing (IMO, based on reading and videos).
Hugh Jorgan
11-08-2009, 01:32 AM
Nice job. I don't care what shape it is as long as it's pizza!
WannaBeBBQueen
11-08-2009, 05:42 AM
yummy!!
beerguy
11-08-2009, 05:52 AM
Looks good partner! Wanna try again today, call me, Im only seventy mins away!
ljh34465
11-08-2009, 06:36 AM
Been making pizza for five years or more and have not had a round one yet:mrgreen:

Nice job on your first on the Egg - be advised, they are somewhat addictive - just ask RTD.
Brauma
11-08-2009, 07:09 AM
What did you think of the tomato sauce ?

I thought that canned sauce was fine. It tasted good by itself and on the pie. But I dont have enough of a track record to give a recommendation. After I go thru a bunch of store-bought sauce and make my own, I'll be able to judge.

u just HAD to point that out didnt you? (sorry guys.... but i got this pet peeve about california pizza kitchen) :twisted::redface::tongue:



Brauma... how come no garlic pie?

:biggrin: The Hawaiian pie was a request from the kids and SIL. It was good though.

Oh, I sprinkled some of my powder on the pies. But I had the last of my fresh garlic in the Bandera while making the pies on the Egg. The garlic is in the dehydrator now.

I forgot a buch of chit this go 'round. I forgot onions, shrooms, green peppers. I'm not a fan of green peppers on pizza but my wife likes em. I prefer them raw. But there's always next time.
Brauma
11-08-2009, 07:13 AM
The pie you see on the Egg is the plain pepperoni and mozzarella. The one on the cutting board is ham & pineapple.

Thanks for the advice on not insisting on getting them round. That takes the pressure off.

I cant wait to do this again!
cmcadams
11-08-2009, 07:23 AM
I'd suggest playing with temps a bit. Doing pies at 450 or so allows a bit more smoke, but I found that I like 700+ degrees, pies done in 2 or so minutes. And, no, you can't do that on a WSM. :)
Phubar
11-08-2009, 07:37 AM
Man,I wish I could have a sample of that!
Rick's Tropical Delight
11-08-2009, 09:01 AM
you won't be able to stop now! try rotating your plate setter so one of the legs is directly in the back and compare to your setup with a leg in the front.
Brauma
11-08-2009, 01:05 PM
you won't be able to stop now! try rotating your plate setter so one of the legs is directly in the back and compare to your setup with a leg in the front.

Interesting. I'll try that. Thanks.

I also have a Woo ring from TJV that I plan to try at high temp cooks. It's supposed to eliminate the air flow issues caused by the big legs of the platesetter.
Rick's Tropical Delight
11-08-2009, 01:09 PM
watch the dome thermometer temp change with the different setups
MilitantSquatter
11-08-2009, 03:14 PM
you won't be able to stop now! try rotating your plate setter so one of the legs is directly in the back and compare to your setup with a leg in the front.

Rick - It's funny, every time you remind or teach a new BGE user this, I keep telling myself "I'll try that next time"... then I forget !!!

I looked at my short rib & pizza post from today and in the pics, I had the XL with the leg in the back and the medium was close but not exact..

Gonna make a note and put it by my supplies in the garage to remember for the next cook.