Author Topic: Lat week's pizza on the Big Green Egg  (Read 1201 times)

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Offline MilitantSquatter

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Lat week's pizza on the Big Green Egg
« on: July 11, 2010, 05:16:34 PM »
Here's a few pics of my pie last week ...cooked on the XL Big Green Egg w/stone...temp around 650

Hi-gluten flour, crushed san marzano tomatoes, fresh mozz, olive oil, grated grana padano & basil.

(http://i700.photobucket.com/albums/ww8/MilitantSquatter/pizza%20july/th_pizza1.jpg)

(http://i700.photobucket.com/albums/ww8/MilitantSquatter/pizza%20july/th_pizza2.jpg)

(http://i700.photobucket.com/albums/ww8/MilitantSquatter/pizza%20july/th_pizza4.jpg)


Thanks for looking !!
« Last Edit: July 11, 2010, 05:26:59 PM by MilitantSquatter »


Online Jackie Tran

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Re: Lat week's pizza on the Big Green Egg
« Reply #1 on: July 11, 2010, 05:44:11 PM »
Very nice work! How long did you bake that for? Did you have to rotate that at all during the bake? Looks like some nice even browning.

Offline MilitantSquatter

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Re: Lat week's pizza on the Big Green Egg
« Reply #2 on: July 12, 2010, 08:39:54 PM »
Thanks !!

that one took about 5 minutes.. and I did rotate once.

I position the legs of the plate setter at the 12, 4 & 8 o'clock positions to maximize heat flow. I find that the heat on the BGE flows a bit heavier to the rear this way but I can get temps up highest this way.

I've pushed 800 deg. when I want too.
« Last Edit: July 12, 2010, 10:32:34 PM by MilitantSquatter »

Offline abilak

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  • Location: IHB, FL
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Re: Lat week's pizza on the Big Green Egg
« Reply #3 on: July 19, 2010, 01:55:08 PM »
Looks great!
Oh I miss going high-temp..
I used to have an old oven that I modified to go to 1100deg...
It was great until my Wife made me get rid of it.


 

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