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  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default First pizza's off the BGE

    Ran the BGE at 525, next time I'm thinking of trying around 650 but would like to hear others opinions? Regardless, the pizza was delicious, really like pizza off the egg! Makes me want to try one off the Yoder as have never tried that... to-do list!

    First Pizza - Pizza Sauce, Pepperoni, Sausage, Diced Ham, Red, Yellow & Green Peppers, Red Onions and Pizza Shake.


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    With a Mozzarella pizza blend of cheese added.


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    Just finishing on the grill.


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    and sliced...


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    Second Pizza - Garlic Alfredo Sauce, Shredded Chicken, Bacon, Green Onions, Artichoke Hearts and Tatonka Dust.


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    With Tatonka Dust added.


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    With a Mozzarella pizza blend of cheese added.


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    Just finishing on the grill.


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    and sliced


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    and a little peek under the hood!



    Thanks for looking!

  2. #2
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looking ?? Shoot I'm drowning in drool. Totally amazing BGE pizza! Thanks for sharing Mossy!

    This message sent grudgingly via tapatalk 4
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Looks killer dude!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Great lookin' pies.

    The crust looks great.


    Looking at your setup, with the raised stone and the space around the edges for heat to rise around it, I believe the higher temp would cause the crust to burn before the top and center of the pie would finish cooking. Even if you cooked at a lower temp it should do well, just take a little longer.
    That seems to work for me when I do pizza on the Keg. I will say cooking on a Keg or a BGE is very different than on other uninsulated types of cookers.

    JMHO/YMMV
    Jim

  5. #5
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,353

    Default

    mmmmmmmmmmmmm pizza!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  6. #6
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Outstanding Pies
    Bill

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