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Grilled pepperoni and sausage pizza

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Post Mon Aug 20, 2012 10:14 am
toyman medium
medium

Posts: 126
I keep my egg covered for peace of mind. It keeps bird droppings off, water from penetrating to the inside and hopefully keeps the metal parts (bands/bolts, etc) from rusting. The exterior on my egg does get uncomfortable to touch, but has never gotten to the point of burning me. Thats with high heat searing/both vents fully opened or high heat cleaning.

The pizza's look fantastic! I'm a big fan of the San Marzano tomatoes. Not that it makes too much difference, but if they are true San Marzano's, they will have a paper DOP label on them.
Large Big Green Egg
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Post Mon Aug 20, 2012 1:28 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Dyal_SC wrote:
Is your thin crust recipe from a cookbook, or can you share it? It looks terrific!


I used the following recipe (by weight), using half tipo 00 flour and half all-purpose:

http://www.fornobravo.com/pizza/pizza_dough.html

I’ll use all tipo 00 next time, although it was good with the half-half variation.

Post Mon Aug 20, 2012 6:04 pm
BBcue-Z well done
well done

Posts: 3045
Location: Atlanta-GA
Very nice pizza!!
I don’t think it’s missing the pork at all. I use the same ingredients when I’m trying to cut back on calories. Impressive as usual!!
Image

Post Tue Aug 21, 2012 7:14 pm
KettleKooked well done
well done

Posts: 310
Location: Ohio

Smokin' Gal, that's one of the finest BGE pizza's I've ever laid my hungry eyes upon. I am drooling.
I like it fast, fun or tasty.
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Mike

Post Wed Aug 22, 2012 10:34 pm
jsperk well done
well done

Posts: 945
Location: Pittsburgh PA
Great job Smokin'gal. Pizza looks top notch.
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