Pizza in the BGE!!

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SpikeC

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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 700º 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...........



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this is not a double post -hahaha haaaaaaha hahaaaaa
 
Kind of a cracker crust...................
 
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!
 
Is that pizza what they mean when they say "deep, dark golden brown"?
 
Its clearly 'GBD' - gruesome black disaster :D

Stefan
 
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.
 
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
 

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