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View Full Version : Pizza in the BGE!!



SpikeC
08-14-2012, 09:16 PM
I made some pizza dough with the sour dough starter that I have been nurturing! I built a pizza with some basil pesto that I froze last summer with fresh mozzarella and feta, chicken and heirloom tomato. It was looking really good, the Egg was over 700 and in 4 minutes it was ready. As I slid the peel under the pie it slid away from me......
That was last night. Today...........



9143

WildBoar
08-14-2012, 09:19 PM
Well, at least it looks nice and carmalized!

Pensacola Tiger
08-14-2012, 09:25 PM
Oh, the horror!

apicius9
08-14-2012, 09:27 PM
Looks crispy.

Stefan

knyfeknerd
08-14-2012, 09:31 PM
hahahaaaaaaaahaaa!!!!!

Kyle
08-14-2012, 09:32 PM
Been there, done that! :/

knyfeknerd
08-14-2012, 09:33 PM
this is not a double post -hahaha haaaaaaha hahaaaaa

SpikeC
08-14-2012, 09:41 PM
Kind of a cracker crust...................

SpikeC
08-14-2012, 10:12 PM
So tonight I stuffed a chicken with a sliced lemon and a bunch of fresh rosemary and rested it on a rack over some 2 buck chuck, then roasted it in the Egg using the pizza for smoke. Wazoo!

Zwiefel
08-14-2012, 10:22 PM
using the pizza for smoke

HA! Love it.

SpikeC
08-14-2012, 10:26 PM
Me too! The chicken was great!

Deckhand
08-15-2012, 12:49 AM
Always a trend setter for new techniques.

Keith Neal
08-15-2012, 04:33 AM
Is that pizza what they mean when they say "deep, dark golden brown"?

apicius9
08-15-2012, 05:18 AM
Its clearly 'GBD' - gruesome black disaster :D

Stefan

lowercasebill
08-15-2012, 08:28 AM
you're in good company
http://www.bubbatim.com/Bubba_s_Burnt_Offerings.php

Deckhand
08-15-2012, 11:41 AM
I know some of those guys from the egg forums that is classic. That is a good site with the used egg, egg book price list updated annually. Don't know how I missed that before.

AFKitchenknivesguy
08-17-2012, 11:10 PM
Damn dude, damn.

Duckfat
08-21-2012, 11:04 PM
Two options that can make cooking pie on a BGE or any grill a bit more pleasant is either a pizza screen or deep dish pans. If you use screens (you can get them cheap on flea-bay) youst be sure NOT to press on the dough when saucing or putting your toppings on. You don't want to push the dough into the screen. ;) With deep dish pans I put the dough in a sprayed pan and then sauce it allowing the crust to rise an hour or so before I toop the pies and cook. You can do Detroit style this way as well with square pans. Now I just have to figure out how to cook on the BGE and drive the Dream Cruise at the same time!

Dave