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-   -   Pizza on BGE Demo Class this past Saturday (many pics) (https://www.bbq-brethren.com/forum/showthread.php?t=108368)

SmokinGuitarPlayer 06-08-2011 05:15 PM

Pizza on BGE Demo Class this past Saturday (many pics)
 
Since I'll be baking pizza-on-Egg again this year at the MidEggLantic Eggfest on July 23 (our stores's BGE Egg-fest ) I did a practice demo-cook this past Saturday. Here's some pics from that event.

http://www.ceramicgrillforum.com/dow...ile.php?id=619

http://www.ceramicgrillforum.com/dow...ile.php?id=618

http://www.ceramicgrillforum.com/dow...ile.php?id=617

http://www.ceramicgrillforum.com/dow...ile.php?id=616

http://www.ceramicgrillforum.com/dow...ile.php?id=615

http://www.ceramicgrillforum.com/dow...ile.php?id=614

http://www.ceramicgrillforum.com/dow...ile.php?id=613

http://www.ceramicgrillforum.com/dow...ile.php?id=612

http://www.ceramicgrillforum.com/dow...ile.php?id=611

http://www.ceramicgrillforum.com/dow...ile.php?id=610

http://www.ceramicgrillforum.com/dow...ile.php?id=609

http://www.ceramicgrillforum.com/dow...ile.php?id=608

http://www.ceramicgrillforum.com/dow...ile.php?id=607

http://www.ceramicgrillforum.com/dow...ile.php?id=606

http://www.ceramicgrillforum.com/dow...ile.php?id=605

http://www.ceramicgrillforum.com/dow...ile.php?id=604

http://www.ceramicgrillforum.com/dow...ile.php?id=603

http://www.ceramicgrillforum.com/dow...ile.php?id=602

http://www.ceramicgrillforum.com/dow...ile.php?id=601

http://www.ceramicgrillforum.com/dow...ile.php?id=600


http://www.ceramicgrillforum.com/dow...ile.php?id=599

Groundhog66 06-08-2011 05:24 PM

Looks like your temp is a bit too high, or perhaps you might want to reduce your cook time slightly.

kyle corn 06-08-2011 05:26 PM

Wish I was closer! That looks awesome!

Grabnabber 06-08-2011 05:35 PM

Looks awesome!

Love the giant fly swatter! :thumb:

Pyle's BBQ 06-08-2011 05:45 PM

When I was in college and worked for a pizza place. We had the old deck ovens and we would use a fork to go around the edges of the sauce to keep the bubble down. The pizza still looks great.

SmokinGuitarPlayer 06-08-2011 06:02 PM

We like the bubble and char (puff and black spots) ! We also bake in Forno Bravo wood ovens and traditionally, pizza is baked at 405C (around 930 F so you get lots of rise and char ..it's a little harder to get it on Ceramic grills but I'm getting better at it.
FB/SGP

Groundhog66 06-08-2011 06:35 PM

Quote:

Originally Posted by SmokinGuitarPlayer (Post 1668563)
We like the bubble and char (puff and black spots) !


Well, then I retract my previous statement :thumb: And I would say it is spot on.

SmokinGuitarPlayer 06-08-2011 06:37 PM

No retraction necessary!! Pizza ... It's all good !

Ryan Chester 06-08-2011 06:42 PM

Looks excellent!

Twisted Martini 06-08-2011 09:54 PM

Love your stuff Fred, your videos have helped me out a ton. Haven't bought anything yet, but I will I assure you.

When I made pizza on my egg, I had a hard time keeping the dough stretched out. Maybe cuz' i'm not italian, I got no skillz...

Braddog 06-08-2011 10:14 PM

Great pics and great lookin' pies.

Cheers,
Braddog

Grillman 06-08-2011 11:12 PM

Great looking pizza.

DannyMac 06-08-2011 11:29 PM

Nice lookin' pies.

huckjr 06-08-2011 11:59 PM

Looking good fred "LETS GO!!!"

SmokinGuitarPlayer 06-09-2011 03:56 AM

Twisted... let your dough warm up before trying to stretch it out and it will be much easier. Also, if it "fights" you ... put it down and let it relax for 10 / 15 minutes and then go for it again, it will have relaxed.
FB/SGP


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