How To Make Pizza On Big Green Egg?

In a food processor mix the San Marazano tomatoes and tomato paste together

Is Big Green Egg good for pizza?

A Big Green Egg is well suited for baking authentic pizzas: It can get to high temperatures (400°C/750°F), which produces great thin crust pizza. The curved dome radiates heat down onto the toppings for an even cook.

How long do you cook a pizza on a green EGG?

Use the Aluminium Pizza Peel to slide the pizza onto the Baking Stone, close the lid of the EGG and bake the pizza for 8-10 minutes until crisp and done.

Should I preheat my pizza stone?

You want the stone to preheat for at least 15 minutes before you try to cook the pizza to ensure the stone is good and hot and will cook the crust properly.

How do you keep pizza from sticking to the pizza stone?

Avoid lifting or handling the stone when it is hot. To prevent the dough from sticking then it may be better to use fine polenta, cornmeal or semolina rather than flour. These are slightly coarser than flour so won’t turn into a gluey paste as quickly if they come into contact with water.

How do you keep pizza dough from burning on the green EGG?

My pizza crust burns on a regular basis. How can I prevent this?

1. The Baking Stone must be hot when you place your pizza in the EGG.
2. Also make sure that there is a proper proportion between the thickness of your pizza crust and the topping.
3. Maintain a temperature of 275 to 300 °C when baking pizzas.

Should I oil my pizza stone?

Unlike cast iron cookware, a pizza stone does not need to be seasoned before you use it. On the contrary, you never want to put oil onto your pizza stone because the pores in the stone will absorb the fat, and it won’t work as well.

What temp do you cook pizza on a stone?

For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven. During this time, sprinkle flour or very fine couscous over your work surface.

Can you burn wood in a green EGG?

Because you almost always use the convEGGtor when using wood chips (and chunks), the temperature in your EGG drops when the wood is added.

Smoking wood: to soak or not to soak.

Soaking wood chips	Not soaking wood chips
Drop in EGG temperature	No drop in EGG temperature

How hot does a green EGG get?

The high-quality temperature gauge provides precise readings to 750°F/400°C, and the temperature control system of the Big Green Egg allows you to cook in every season and weather condition – even rain or snow!

How long does it take to heat up the Big Green Egg?

Lighting the charcoal is always quick and easy, as the design of the Big Green Egg allows air flow to circulate efficiently. Consider using two or more Charcoal Starters – All Natural SpeediLight to help speed up the lighting process. The EGG will reach cooking temperatures in 10-15 minutes of lighting.

How long to grill pork chops on Big Green Egg?

Mix the water,syrup,salt,vanilla,onion,pepper,cinnamon,and nutmeg in a medium sauce pan

Heat until it simmers the let it simmer 1 – 2 minutes stirring frequently

Remove from heat and poor in to ice water

When the brine is cool add the brine to a large Ziploc bag with the pork chops

Place in the refrigerator for 4 hours

How to smoke pulled pork on a big green egg?

Set grill/smoker for 250 degrees indirect cooking with cherry wood chunks for smoke flavor.

Season pork butt liberally on all sides with your favorite BBQ rub.

Put pork butt on grill and smoke 10-15 hours or until internal temperature reads 195-200 degrees and the meat “jiggles” when you poke it.

How to smoke Picnic shoulder on a big green egg?

Pork Picnic (bone-in)

Cooking spray

BBQ rub

Apple/Pineapple Juice

Red Wine vinegar

BBQ sauce

Molasses

Cotton Towel

Aluminium foil

Big Green Egg

• I was thinking about whether they are still a good investment, because I bought one when they were the thing to have, but now that it is just me, I find myself using the Rec Tec because I don’t do large meals very often and I have a Rec Tec at the house and cabin and it is so convenient, if I do decide to sell it, I will let you know.
• I’m mine broke today, I’d be pricing another one this weekend I guess I meant that are they still a good investment Steaks aren’t something I eat much since they are so expensive, and I’m just not as interested in them as I used to be.
• However, I agree that they are fantastic cooks.
• BGEs and other similar-style smoker/grills are not just a craze; they are a way of life for many people.
• You would have a difficult time removing it from my possession, especially in comparison to my firearms.
• For the time being, I am still in the Weber phase, so I can’t really comment on the Green Egg phase.

I’m in the same boat.And you intend to remain there.I put up a large cooker on a trailer and used it to cook comp for a bit.

1. The standard Weber Kettle is capable of whatever task I set for it.
2. If I were to spend the money, I’d most likely go with the new(er) huge Weber on the market.
3. I do spend money on a variety of bizarre items.
4. I’m not disparaging anyone’s choice, but a barbecue costing between $800 and $1,000 isn’t in the cards for me.
5. This is the method by which our skygod will choose us.
6. It will take place during the BGE rapture.

1. The majority of people who use pellet grills or matchlight charcoal will be left on this planet to suffer the rigors of propane grills while a small group of selected followers who use BGEs will be transported to Memphis in early May.
2. I also believe that BGE is in need of an upgrade; other Kamado-style cookers have far superior hardware; it appears that BGE is stuck in the past when there was minimal competition.
3. I’ve never had one.
4. I’d never understood why I needed one until now.
5. There was never a time when I needed a BGE or something comparable because I had an old Weber Kettle, Blackstone, and pellet smoker on hand.

• I’ve never had one.
• I’d never understood why I needed one until now.
• There was never a time when I needed a BGE or something comparable because I had an old Weber Kettle, Blackstone, and pellet smoker on hand.
• I have two of these and have done a lot of cooking on them with the pellet smoker.
• I still adore and use my kamado on a regular basis.
• It’s worth mentioning that I got rid of the Weber kettle.

1. It’ll do everything that Weber will do, but it’ll do it a whole lot better, and it’ll do a lot of things that Weber won’t.
2. A griddle is what the Blackstone is really for; it’s used for frying food instead of a grill.
3. Apples/oranges.
4. In addition, the taste you receive from a pellet grill is nothing like the flavor you get with a kamado style barbecue.
5. Furthermore, the kamado does not require power.
6. I used to have one, but I sold it since a Blackstone and a stick burner are all I need.

Want to get one of the pellet smokers for tiny cookers, but haven’t gotten around to it yet.Any recommendations on which one would be the best?I’m not disparaging anyone’s choice, but a barbecue costing between $800 and $1,000 isn’t in the cards for me.To avoid splitting hairs, but for $600, you can obtain an extra big BGE or Kamado Joe grill.The most recent revision was made on October 31, 2021.

By the way, I was (and still am) too poor to purchase a BGE for myself.About 15 years ago, my wife gave it to me as a Father’s Day gift.Grills, smokers, pits, and griddles are similar to weapons in that you require a large number of them.Some people are good at one thing.Others are capable of performing a variety of tasks well.

None of us can accomplish everything to the best of our abilities.My daughter and her sister-in-law have a variety of outdoor cookers.It was my pleasure to give them a Komado Joe as a housewarming present.They are enthralled by it.I’m in possession of a BGE.Traeger Pellet Grill, XL BGE and a smaller BGE are among the grills I own.

1. Each one is utilized for a certain style of cooking, unless we are hosting a large event, in which case they will all be fired up.
2. Ribs on the Traeger, Brussels sprouts or veggies on the medium BGE, and burgers/chicken on the XL BGE are examples of what you can cook on the grill.
3. The BGE’s gilded pizza is really delicious!
4. After being stationed in Italy for a year, this is the greatest pizza I’ve tasted in a very long time.
5. To avoid splitting hairs, but for $600, you can obtain an extra big BGE or Kamado Joe grill.

1. Where can you acquire one at this price, and how much is it?
2. In fact, I spent far more for my XL over a decade ago.
3. Another person who uses Akorn.
4. I used to refer to BGE as ″poor man’s BGE.″ Because it is lighter than a BGE and will not shatter, I keep a tiny one in the RV, and it cooks just as well, if not better, than the larger one.
5. To avoid splitting hairs, but for $600, you can obtain an extra big BGE or Kamado Joe grill.
6. Where?

Big Joe is just that: a big, burly man.The range is $1200.00 to $2700.00.I recently noticed several pop-up advertisements on this website.

The most recent revision was made on October 31, 2021.I’ve mastered the usage of the Brinkmann smoke & grill, also known as the ECB.The price of a bag of lump charcoal is almost the same as the price of the previous used bag I purchased.There are a few modifications that may be made to improve the performance of these.

1. In order to create brisket that my wife (who is from Texas) loves above most BBQ establishments in the region, I use a little red oak for smoke and the crutch technique.
2. This is the method by which our skygod will choose us.
3. It will take place during the BGE rapture.

The majority of people who use pellet grills or matchlight charcoal will be left on this planet to suffer the rigors of propane grills while a small group of selected followers who use BGEs will be transported to Memphis in early May.If you’re going to Memphis, you’d best be well-prepared.Where can you acquire one at this price, and how much is it?

• In fact, I spent far more for my XL over a decade ago.
• Luke True Value can be found in Watkinsville.
• It has now been upgraded to an Ace.
• This spring, I went to check it out.
• I offered my daughter and sister-in-law an option between the $600 BGE (with no extras) or the Kamado Joe with extras at Lowes, which was also $600.
• They chose the BGE.

• The kamado Joe was the weapon of choice.
• It was a substantial amount of money ″ (18-19″ or so).
• I was under the impression that size was XL.
• Where can you acquire one at this price, and how much is it?

In fact, I spent far more for my XL over a decade ago.Luke True Value can be found in Watkinsville.It has now been upgraded to an Ace.This spring, I went to check it out.

1. I offered my daughter and sister-in-law an option between the $600 BGE (with no extras) or the Kamado Joe with extras at Lowes, which was also $600.
2. They chose the BGE.
3. The kamado Joe was the weapon of choice.
4. It was a substantial amount of money ″ (18-19″ or so).
5. I was under the impression that size was XL.

Luke True Value can be found in Watkinsville.It has now been upgraded to an Ace.This spring, I went to check it out.

I offered my daughter and sister-in-law an option between the $600 BGE (with no extras) or the Kamado Joe with extras at Lowes, which was also $600.They chose the BGE.The kamado Joe was the weapon of choice.It was a substantial amount of money ″ (18-19″ or so).I was under the impression that size was XL.The 18-year-olds ″is the big, and if you were able to find it for $600, that’s an incredible deal.

• The bigger model, which includes a nest, shelves, and other features, normally costs approximately $1200.
• A midsize BGE was purchased by my brother and myself as a retirement gift for my father around ten years ago, and the lowest we could locate was $750.
• We really wanted to purchase him a big, but the price was simply out of our reach.

• I have two boilers, a Large BGE and a Mini BGE, and if I had to replace one of them, I would definitely look into the more affordable options.
• BGE has, in my opinion, almost priced themselves out of the market entirely.

Big Mac Egg Rolls

These Big Mac Egg Rolls are exactly what they sound like: Big Macs in an egg roll! Basically, these are everything you love about a Big Mac packed up in a baked egg roll with my Skinny Big Mac Sauce drizzled on top — beef, white onion, pickles, garlic, and cheese. Ideal for appetizers, gatherings, or a fast lunch or supper on the go! This recipe makes 12 egg rolls.

What ingredients do I need to make these Big Mac Egg Rolls?

• Laura’s Lean 96 percent ground beef is one of my favorite brands of extra lean ground beef. If you want, you may use 99 percent ground turkey, which would result in a score of 0 points on the Purple and Blue myWW plans.
• Worcestershire sauce is used to flavor meat, and garlic powder is also used to flavor meat.
• Season with salt and pepper to taste
• coarsely diced dill pickle I use THIS Wireless Mini Electric Food Chopper 2-Cup, Portable Small Chopper, which makes dicing so much simpler than using a knife and fork. If you don’t have a vegetable chopper, you may just dice the vegetables by hand.
• Finely sliced white onion is used in this recipe.
• I use THIS Wireless Mini Electric Food Chopper 2-Cup, Portable Small Chopper which makes dicing so much easier. If you don’t have a vegetable chopper, you may just dice the vegetables by hand.
• I like to use Velveeta Shreds, which is a reduced-fat or fat-free cheddar cheese.
• Nasoya Egg Roll Wrappers are what I use
• sesame seeds are optional. Makes 12 egg roll wrappers. It is used as a garnish.

 What kitchen gadgets do you recommend using for these Big Mac Egg Rolls? 

• If you’re in the market for an air fryer, I strongly recommend the Living Simple Air Fryer from Living Simple.
• With this air fryer, you can prepare enough food for 5-7 people.
• You can air fry everything from steak to chicken to fish to bacon to frozen meals to pizza to french fries to veggies to cake, bread, and sweets!
• The temperature goes from 170°F to 400°F, and there is a 60-minute timer.
• Click HERE to see whether it’s available on Amazon.
• For dicing the onion and pickles, I really like this Mini Wireless Food Chopper.

To place a purchase on Amazon, please click HERE.

How do I make these Big Mac Egg Rolls?

• These Big Mac egg rolls may be made in the air fryer or baked in the oven depending on your preference.
• Listed below is the procedure for frying them in the air fryer step by step: Nonstick cooking spray should be used to coat a medium skillet.
• Combine the ground beef, salt, pepper, garlic powder, and Worcestershire sauce in a medium-sized skillet over medium heat.
• Cook the beef for about 10 minutes, or until it is no longer pink.
• Remove the pan from the heat and drain any extra fat or liquid that may have accumulated.
• Cooked beef, chopped onions, and pickles are mixed together in a large mixing dish until well combined.

Stir until everything is well-combined.Fold in the cheese until it is well-combined.Set aside 2 heaping teaspoons of hamburger mixture in the middle of each egg roll wrapper, and roll it up in a diagonal fashion.

1. Starting at the bottom, roll halfway up the length of the roll, then tuck in the sides and roll securely.
2. Set the container aside after sealing it with a drop of water.
3. Repeat the procedure with the remaining egg roll wrappers.
4. Spray nonstick frying spray oil on both sides of the egg rolls before rolling them up.
5. Sesame seeds should be sprinkled on top.
6. Using an air fryer basket, place the egg rolls.

1. Depending on the size of your air fryer, you may need to cook them in many batches at once.
2. Cook for 7-10 minutes at 400 degrees, or until golden brown, in an air fryer.
3. Halfway through the cooking process, turn the pan over.
4. Remove the chicken from the air fryer.
5. Skinny Big Mac Sauce can be used to serve and/or drizzle over the egg rolls.

• The Skinny Big Mac Sauce recipe may be found by clicking HERE.

Ingredients: 

• 1-pound ground beef or turkey that is 96 percent lean
• 1 teaspoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Season with salt and pepper to taste
• A third cup finely sliced dill pickles
• a quarter cup finely diced tiny white onion
• 1/2 cup shredded low-fat or fat-free cheddar cheese (I use Velveeta Shreds)
• 1/2 cup shredded low-fat or fat-free mozzarella cheese
• 12 egg roll wrappers (I like to use Nasoya Egg Roll wrappers)
• sesame seeds
• 12 egg roll wrappers

Air Fryer Directions:

1. Nonstick cooking spray should be used to coat a medium skillet. Combine the ground beef, salt, pepper, garlic powder, and Worcestershire sauce in a medium-sized skillet over medium heat. Cook the beef for about 10 minutes, or until it is no longer pink. Remove the pan from the heat and drain away any excess fat or liquid.
2. Cooked beef, chopped onions, and pickles are mixed together in a large mixing dish until well combined. Stir until everything is well-combined. Add the cheese and fold it in.
3. Set aside 2 heaping teaspoons of hamburger mixture in the middle of each egg roll wrapper, and roll it up in a diagonal fashion. Starting at the bottom, roll halfway up the length of the roll, then tuck in the sides and roll securely. Set the container aside after sealing it with a drop of water
5. Repeat the process with the remaining egg roll wrappers.
6. Spray nonstick frying spray oil on both sides of the egg rolls before rolling them up.
7. Sesame seeds should be sprinkled on top.
8. Using an air fryer basket, place the egg rolls. Depending on the size of your air fryer, you may need to cook them in many batches at a time.
9. Cook at 400 degrees for 7-10 minutes, or until golden brown, until the potatoes are tender.
10. Halfway through the cooking process, turn the pan over. Remove the air fryer from the oven
12. Skinny Big Mac Sauce can be used to serve and/or drizzle over the egg rolls.
13. The recipe may be found by clicking HERE.

Oven Directions:

1. Preheat the oven to 400 degrees. Coat a medium skillet with nonstick cooking spray before starting. Combine the ground beef, salt, pepper, garlic powder, and Worcestershire sauce in a medium-sized skillet over medium heat. Cook the beef for about 10 minutes, or until it is no longer pink. Remove the pan from the heat and drain away any excess fat or liquid.
2. Cooked beef, chopped onions, and pickles are mixed together in a large mixing dish until well combined. Stir until everything is well-combined.
3. Fold in the cheese.
4. Set aside 2 heaping teaspoons of hamburger mixture in the middle of each egg roll wrapper, and roll it up in a diagonal fashion. Starting at the bottom, roll halfway up the length of the roll, then tuck in the sides and roll securely. Set the container aside after sealing it with a drop of water
6. Repeat the process with the remaining egg roll wrappers.
7. Spray nonstick frying spray oil on both sides of the egg rolls before rolling them up.
8. Sesame seeds should be sprinkled on top.
9. Bake for 10-15 minutes, or until the top is lightly browned. Halfway through the cooking process, turn the pan over.
10. Spray nonstick frying spray oil on both sides of the egg rolls before rolling them up. Place egg rolls on a sheet pan lined with aluminum foil
11. sprinkle sesame seeds on top
12. bake for 20 minutes at 350°F.
13. Serve them with my Skinny Big Mac Sauce, which you can get here. Tell you what, this sauce is the main attraction on this menu! The recipe may be found by clicking HERE.

• This recipe makes 12 egg rolls.
• Depending on your tailored plan, you may earn 1-2 PersonalPoints* every egg roll.
• What is the best way to figure out how many points something is worth on my WW personalized plan?
• To access the recipe builder, please click on the link provided below.
• The recipe builder will not upload until you have signed into your WW account, which can take some time.
• Make careful to modify the recipe to reflect any substitutions you make for the original components.

Create, collect, and monitor Personal Points on your personalized plan using the recipe builder, which is the most precise method currently available.The link to the recipe builder is only accessible to WW members who are based in the United States.If you are situated outside of the United States, you will need to manually visit the WW app in order to make the dish in the recipe builder, which will take some time.

1. Notes from the author: The Skinny Big Mac Sauce is not included in the point value.

Ingredients

• 1-pound either beef or ground turkey that is 96 percent lean
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic powder
• Season with salt and pepper to taste
• A third cup finely sliced dill pickles
• a quarter cup finely diced tiny white onion
• 1/2 cup shredded low-fat or fat-free cheddar cheese (I use Velveeta Shreds)
• 1/2 cup shredded low-fat or fat-free mozzarella cheese
• 12 egg roll wrappers (I like to use Nasoya Egg Roll wrappers)
• sesame seeds
• 12 egg roll wrappers

Skinny Big Mac Sauce

• Half a cup light mayonnaise (Best Foods or Light Kraft Mayonnaise)
• half a cup nonfat Greek or plain yogurt
• 6 tablespoons Heinz ketchup (no sugar added).
• 2 tablespoons water
• 3 tablespoons chopped white onion
• 2 teaspoons sugar or Lakanto Monkfruit Classic sweetener
• 1 tablespoon sweet pickle relish
• 1 tablespoon white vinegar
• a pinch of salt

Instructions

Air Fryer Directions:

1. Nonstick cooking spray should be used to coat a medium skillet. Combine the ground beef, salt, pepper, garlic powder, and Worcestershire sauce in a medium-sized skillet over medium heat. Cook the beef for about 10 minutes, or until it is no longer pink. Remove the pan from the heat and drain away any excess fat or liquid.
2. Cooked beef, chopped onions, and pickles are mixed together in a large mixing dish until well combined. Stir until everything is well-combined. Add the cheese and fold it in.
3. Set aside 2 heaping teaspoons of hamburger mixture in the middle of each egg roll wrapper, and roll it up in a diagonal fashion. Starting at the bottom, roll halfway up the length of the roll, then tuck in the sides and roll securely. Set the container aside after sealing it with a drop of water
5. Repeat the process with the remaining egg roll wrappers.
6. Spray nonstick frying spray oil on both sides of the egg rolls before rolling them up. Sesame seeds should be sprinkled on top.
7. Using an air fryer basket, place the egg rolls. Depending on the size of your air fryer, you may need to cook them in many batches at a time.
8. Cook for 7-10 minutes at 400 degrees, or until golden brown, in an air fryer. Halfway through the cooking process, turn the pan over. Remove the air fryer from the oven
10. Serve the egg rolls with Skinny Big Mac Sauce, drizzling it on top if desired.

Oven Directions:

1. Preheat the oven to 400 degrees. Coat a medium skillet with nonstick cooking spray before starting. Combine the ground beef, salt, pepper, garlic powder, and Worcestershire sauce in a medium-sized skillet over medium heat. Cook the beef for about 10 minutes, or until it is no longer pink. Remove the pan from the heat and drain away any excess fat or liquid.
2. Cooked beef, chopped onions, and pickles are mixed together in a large mixing dish until well combined. Stir until everything is well-combined.
3. Fold in the cheese.
4. Set aside 2 heaping teaspoons of hamburger mixture in the middle of each egg roll wrapper, and roll it up in a diagonal fashion. Starting at the bottom, roll halfway up the length of the roll, then tuck in the sides and roll securely. Set the container aside after sealing it with a drop of water. Repeat the process with the remaining egg roll wrappers.
5. Spray nonstick frying spray oil on both sides of the egg rolls before rolling them up.
6. Bake for 10-15 minutes, or until the sesame seeds are golden brown, until the sesame seeds are golden brown. Halfway through the cooking process, turn the pan over.
7. Spray nonstick frying spray oil on both sides of the egg rolls before rolling them up. Place the egg rolls on a sheet pan that has been coated with aluminum foil. Sesame seeds should be sprinkled on top.

Makes 12 egg rolls (serves 12 people). Per egg roll, you will earn 2-3 PersonalPoints*. The range of PersonalPointsTM is represented by this number. The number of points you receive will vary depending on your unique plan.

Notes

Smartpoints for the Big Mac and Egg Roll: GREEN/BLUE/PURPLE: If you use 96 percent ground beef per egg roll, you get 3 smartpoints; if you use 99 percent ground turkey each egg roll, you get 2 smartpoints; if you use both, you get 5 smartpoints. In this case, the Skinny Big Mac Sauce is not included in the point value.

To create Skinny Big Mac Sauce, follow these steps:

1. Making use of a small mixing bowl or a food processor (I recommend using a food processor for a smoother texture) Combine the light mayonnaise, white vinegar, fat plain or Greek yogurt, no-added-sugar ketchup, sea salt, water, sweet pickle relish, chopped white onion, and sugar in a blender or whisk until the desired consistency is reached.
2. Fill a dressing jar or an airtight container with the mixture.
3. Dressing should be kept in the refrigerator for at least 30 minutes before serving.
4. Servings: This recipe yields 10 (2 tablespoon) servings.

PersonalPoints: 1 PersonalPoint for every 2 tablespoons of product. Green, blue, and purple Smartpoints: 1 Smartpoint for every 2 tbsp of sauce or dressing.

Nutrition Information:

• 12 servings; yield: 12 servings; amount per serving: Calories in one serving: 155 5 g of total fat 0 g of saturated fat Cholesterol: 2 milligrams Sodium: 250 milligrams 17 g of carbohydrates Carbohydrates (Net Carbohydrates): 16 g 1 gram of fiber 1 gram of sugar 11 g of protein Do not use the WW nutritional calculator to figure out how many points you have.
• The nutritional calculator does not take zero-point food items into account, therefore the results will be inaccurate and misleading.
• The estimated and computed Personal Point values and nutritional information are based on the brand of items provided in the recipe and are not guaranteed.
• It is possible that your PersonalPoints values will differ based on the brand of products you use and on your personalised zero point foods list.
• You must enter all ingredients into the WW app recipe builder before it can be accurately calculated.
• To do so, go to the top bar of your WW App and select ″My Foods,″ then when you are in my foods, select ″Recipes,″ then click ″Create″ in the top corner.

This is where you will build the recipe, give it a name, select how many servings it makes, and then add all of the necessary ingredients.

Pizza Rolls

Rating: 5 out of 5 stars 06/21/2010 Yummo!The preparation time is considerable, but the results are definitely worth it.I used pepperjack cheese and prepared a delicious pizza sauce from this website (which is the only one I ever use).

• I cooked them for around 13 minutes at 400 degrees.
• The tops will brown nicely after being sprayed with cooking spray.
• I ate some and put the remainder in the freezer.

1. Rating: 4 out of 5 stars 05/13/2010 I had some egg roll wrappers that needed to be used up, so I decided to give this recipe a shot.
2. They were just fantastic!
3. Being lazy, I just put everything onto the wrapper and coiled them up, which turned out to be an excellent solution.

The fact that they were delicious didn’t stop my little one from devouring them!Next time, I’d want to experiment with adding some sausage, olives, or green peppers.Thank you for your contribution.:) Rating: 5 out of 5 stars 06/18/2010 I’ve made these numerous times and make a few hundred at a time to freeze, but they never seem to last long in my freezer.If the kids, or even myself, know they’re in the freezer, we can’t bear the thought of leaving them and end up devouring them all in a matter of minutes.really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really, really Rating: 3 out of 5 stars 10/03/2010 For me, a short narrative is something I won’t be writing again.Long story short, I adored the concept.

From the beginning, it was difficult to get a nice rhythm going.Tablespoon was much too much, but it’s possible that my egg rolls were too little; nonetheless, they were the only ones available at my local grocery store, so I’m stuck with them.In the end, I accepted the reality that I would have to create pizza rectangles with roughly a half-tsp of filling for each one.As a result, I created a production line that was quite successful.I made around 6 at a time, in batches.

The frying went OK until one of the pieces oozed out, and then there were small floaties that were getting too dark that I had to fish out.The majority of them would adhere to the ″rolls,″ so I would have to sweep them off with a brush.While the flavor was satisfactory, I felt that the amount of effort required was excessive in comparison to the end product.The youngsters agreed that they were acceptable, but that there was little filling.The extra mess I made, the enormous quantity of oil that I’m not sure I can use for anything else because of the burning filled floaties, and the time it took from start to finish to clean up just weren’t worth it for me, nor was the time it took from the preparation to the conclusion of clean up.

I’m probably holding onto $10 in these 20 and would prefer to just go to the shop and buy them there.However, many individuals appear to be able to get it to work, so I would recommend giving it a shot.However, once was sufficient for me.However, the concept is still appealing to me.Rating: 5 out of 5 stars 05/21/2010I was in a hurry to make something for my children’s lunches, and when I realized I had everything I needed for this recipe, I jumped at the chance.

Moreover, let me state unequivocally that I will never longer purchase frozen ones.They were crispy on the exterior, yet gooey and saucy on the inside.Delicious!My children gobbled them up in no time!Once again, thank you for the fantastic no-brainer recipe!Rating: 5 out of 5 stars 12/01/2010These came out much better than I had hoped they would.

I used my own homemade pizza sauce and topped it with the toppings that we liked the best on our pizza.They were absolutely DELICIOUS!Rating: 2 out of 5 stars 05/23/2010I give this dish two stars not because of the recipe itself, but because it was a complete and utter failure for me.This was a complete disaster, and I believe it was due to the egg roll wrappers we used or the fact that I was unfamiliar with frying foods, but whatever the reason, it was a complete disaster.Sorry.

Rating: 5 out of 5 stars 12/19/2011These were a huge hit with all of the kids!We didn’t use a food processor, instead chopping up pepperoni and combining it with pre-shredded mozzarella and homemade pizza sauce in a large mixing dish.We also just needed to moisten the wrappers with a small amount of water to have them adhere better to one another.

1. Once the chicken was done, we dipped it into the leftover pizza sauce.
2. It was a delicious treat and a lot of fun to put together as a family.
3. Rating: 5 out of 5 stars 01/12/2011 Omg, I just adore the concept of this:) I’m currently waiting for my partner to go to the supermarket to get pepperoni for me.
4. In the end, I’m just going to brush them with water since I’ve discovered that water works better as a glue when I’ve made ravioli or pot stickers out of wonton wrappers in the past.
5. Rating: 4 out of 5 stars 10/02/2011I was extremely excited to make them, but then I realized that I had accidently purchased wonton wrappers instead of egg roll wrappers.
6. I was interested in trying a vegetarian version, but was turned off by the serving sizes.

When I made the sauce, I used a modified version of simple pizza sauce III that I had made the day before and blended in approximately 3/4 cup and 1 cup of cheese to make it thick enough.I decided to give the wonton wrappers a shot anyhow, and they did had an odd flavor that reminded me of a pizza roll from the grocery store.Because of the reduced size of the wonton wrapper, I only needed to reduce the amount of filling to around 1 teaspoon or less.I just used a tiny fryer because I had one on hand.There was no way I was going to squander 8 cups of oil by heating it up and using it for frying.Seeing how well the egg roll wrappers held up as well as the change in flavor would have been interesting to witness.

I’d never considered making a frozen meal snack at home, but I wanted to give it a shot just to see how it turned out.They are, on the other hand, rather time-consuming.Rating: 5 out of 5 stars 04/22/2011These are really delicious.Excellent alternative to store-bought products.I did freeze some of these, and while they were not as nice as they were when they were fresh, they were still quite good.Thank you very much, Cory!

• Rating: 5 out of 5 stars Due to the fact that everyone had skipped lunch, we required a snack before supper on May 30th.
• These were just excellent.
• It’s far superior to any frozen variety.
• I did, however, cheat and just stack the ingredients to save time because I had two hungry men waiting for me to finish cooking.
• They were a big hit with my son.
• Aside from that, the fililng has virtually limitless options.

1. This is a definite keeper.
2. Thank you, Cory, for the wonderful family-friendly recipe!
3. Rating: 5 out of 5 stars 25th of May, 2010When I asked my daughter if she liked these, she said that they were ″freakin’ great.″ They are quite simple to produce and need very little time.
4. This is a keeper of a recipe.
5. Rating: 4 out of 5 stars 11/05/2010I made these as a snack and as an experiment to see what I could come up with.

1. I enjoy pizza and the feel of fried egg roll wrappers, so attempting this was a no-brainer for me.
2. They are very delicious!
3. Cheesy, crispy, and chewy all packed up in a delicious tomato sauce!
4. This is a definite guilty pleasure!
5. The dish was cleared by everyone in the family!

Rating: 4 out of 5 stars 03/07/2010These came out beautifully and are quite wonderful.Rating: 5 out of 5 stars 03/03/2011This is a fantastic recipe!While it takes a little time, the results are well worth the work, and I did not find it to be difficult in any way.I believe that having some prior experience with egg roll wrappers is beneficial, but even if you don’t, once you get used to it, it’s really simple and enjoyable to work with.The pepperoni was left whole, which worked out well for me when I piled the components together.

Compared to store-bought pizza rolls, they are a million times more delicious.Rating: 4 out of 5 stars 06/13/2012 good!However, I want to replace it with something different the next time.The pepperoni is too salty!it is possible that the brand (Hormel).However, such a delightful dish; it will be saved for future use!

1. Rating: 5 out of 5 stars 01/27/2011 These are very delicious!
2. I’ve been making them since I was in high school, and I made them for a culinary science lab for a subject I was taking.
3. As far as the contents are concerned, you can use whatever pizza toppings you choose.
4. We used sausage and green pepper on occasion, depending on our mood and who was consuming them!
5. They are quite simple to make; simply combine the sauce and toppings before stuffing and frying.
6. This is a family favorite!

Rating: 5 out of 5 stars Do not bake on July 10th, 2011.Considering that I despise frying food, I was intrigued to read a previous review that stated that the dish could be successfully baked with decent results.Everything went smoothly up until the point when I cooked them.The filling began to bake nearly immediately after being added to the pan.When they were 5 minutes done on the first side, I flipped them over and baked them for a couple more minutes.I removed them before all of the stuffing had been completely cooked out!

• They were still delicious, though.
• They were a complete and utter disaster, and the shell was not crispy.
• I’ll try it again when I’m in the mood to cook something (rarely, but still).

Giving 5 stars based on personal preference.It was entirely my fault that they didn’t come out well since I didn’t fried them according to the directions!The filling was just as good as, if not better than, store-bought stuff!Rating: 5 out of 5 stars I did read the reviews and took care to level out the biscuits so that they wouldn’t overflow.

• 12/04/2011 Very excellent, would definitely cook again.
• Rating: 5 out of 5 stars 08/29/2011 I made this meal for dinner today.
• Everything turned out perfectly.
• Instead of one cup of cheese, I ended up using 1 1/2 cups instead.
• I also discovered that I needed to use 1 1/2 to 2 tbsp of filling per roll while using my wrappers.

Rating: 4 out of 5 stars 03/06/2011 We had to put in a little more effort for this since we used the Esquisite Pizza Sauce recipe from this website, which we really like.I used egg roll wrappers for this, but I want to use won ton wrappers in the future.Also, because we don’t have a deep fryer, we just cooked the chicken in canola oil in a dutch oven.it was simple and just took a few minutes to do (it worked well).

• To see how it turns out, I’d want to experiment with a ranch or alfredo-style sauce over chicken breasts.
• I would recommend, however, that you use an excellent pizza sauce.
• Rating: 4 out of 5 stars 31/01/2012These were actually rather enjoyable to put up.
• Spending quality time with your family is important.
• Specifically, I used the ″simple pizza sauce III″ recipe from this website.

1. My oil was far too hot on the first batch, so they were thrown out as a result of ″my mistake.″ My kid rapidly devoured the leftover cookies and has inquired as to when I would be cooking them again.
2. Rating: 5 out of 5 stars 07/12/2010We thought this was a fantastic concept.
3. We did, however, read in a review that we could bake them instead.
4. Because I was on a diet at the time, I believed it was the more healthful option.
5. They came up short.
6. Do not bake them in the oven.

• They should definitely be fried.
• Rating: 5 out of 5 stars 05/26/2014 These ended out really well.
• I cooked the wrappers at 400 degrees for approximately 15 minutes, but some of them might have been roasted for a little longer.
• I believe they would have been much better if I had fried them as recommended, but I was in a rush and didn’t want to make a mess so I skipped that step.
• I prepared some pepperoni ones, and I also cooked some scrambled eggs with cheese and bacon, which I served with the pepperoni ones.
• They turned out very well!

The options are virtually limitless!This summer, I want to purchase additional egg roll wrappers and experiment with a variety of recipes to provide to my children as snacks.Thank you for sharing this wonderful starting recipe!

Rating: 5 out of 5 stars 04/05/2011 I am looking forward to making this, but because my kid is allergic to egg wrappers, I am thinking either using phyllo dough or just broiling half of the pizza mix on toast while I deep fried the balance of the pizza mix in egg wrappers for the rest of the family.Rating: 5 out of 5 stars 01/09/2012 It’s even better than the genuine article!Thank you to HOTNSPICY for providing the baking instructions.They may have tasted better when fried, but with the BCS on tonight, it was convenient to cook a large batch and pop them into the oven when required.I intend to make more of them in the future with a variety of toppings.Rating: 5 out of 5 stars 07/15/2010 It’s very delicious!

1. These were very delicious.
2. I followed the recipe carefully and they turned out perfectly.
3. I’ll definitely be cooking them again in the future.
4. Rating: 4 out of 5 stars 10/27/2011I made these once and they were good, but they were a lot of work and more expensive than purchasing them frozen.

Rating: 2 out of 5 stars 11/29/2011The insides of mine were a little wet.They are delicious while raw, but after frozen and cooked, they have a watery consistency within.Rating: 4 out of 5 stars 07/24/2014 Excellent concept for using leftovers.It takes very little time to prepare and it tastes fantastic.Rating: 5 out of 5 stars 07/03/2010I’ve made these a number of times before.

1. They are usually a hit with the crowd.
2. I receive requests to produce them on a regular basis.
3. On a pizza, you may put any contents you want on it.
4. Combine all of the ingredients and wrap them up.
5. I’ve used a variety of ingredients, including ham, Italian sausage, pepperoni, onions, mushrooms, green pepper, and other vegetables; but, you may use anything you like.
6. Rating: 4 out of 5 stars January 12, 2012They were excellent, although they did not seem like they did in the photograph; still, I enjoyed creating them, and they were excellent.

1. Rating: 5 out of 5 stars 04/14/2011 Great!
2. I tried frying half of the buns and baking half of them.
3. The fried buns turned out fantastic!
4. The baked buns were really disgusting.

• Because they spilled everywhere, and because the egg roll wrappers were both overly crunchy and wet at the same time, they were a disappointment.
• Rating: 5 out of 5 stars 05/31/2010 This is a good recipe.
• My husband and I had a great time with them.

• Making this dish is a little time-consuming, but it is well worth it.
• Rating: 5 out of 5 stars 03/09/2020These were fantastic.
• When making these, allow enough of time for the wrapping process to be completed.
• That was the most difficult aspect for me.
• There is also a lot of cleanup.
• Rating: 4 out of 5 stars 12/18/2013This is superior than the packaged Totino’s pizza rolls, which have the WORST ingredients possible.

1. Thank you for coming up with the concept!
2. Rating: 5 out of 5 stars 10/04/2018 Served as an appetizer or snack, the rolls were a hit with the entire family on the night of the high school football game.
3. These are excellent appetizers to enjoy while waiting for the main dish of the day on college Saturday and NFL Sunday.
4. I used AR’s delectable pizza sauce recipe, and the additional Parmesan Romano in the sauce greatly enhanced the flavor of the finished product.
5. Rating: 5 out of 5 stars 05/05/2019 However, my rolls were constantly puncturing, enabling the contents to leak into the fryer and leaving the roll as little more than a hollowed out shell.
6. If you have any recommendations on how to resolve this situation, I would really appreciate them.

• Rating: 5 out of 5 stars 02/10/2015 This dish, I believe, is more of an idea than it is a specific recipe.
• I suggest this because the ingredients in pizza might vary greatly.
• If you utilize the best ingredients and know how to properly wrap an egg roll, you will have a fantastic dish on your hands.
• I sought up this recipe because I was interested if it was possible to stuff pizza components into the interior of an egg roll wrap, and it turns out that it is possible.
• I cut up the pepperoni and then mixed it all together with the sauce and mozzarella cheese.
• It took around a tablespoon of the mixture to fill each wrap, which was then pan-fried with approximately 1/2 inch of oil.

They were excellent.Simply put, don’t attempt to cram too much inside the wrap.After being rolled, mine were approximately one inch thick.Rating: 5 out of 5 stars 09/04/2020 Kids adored it and stated that it tasted exactly like store-bought, only better (in my opinion) because there were no chemicals or preservatives to increase the shelf life!

I made half of the recipe and added 1 teaspoon of Italian pizza flavor to it.I’m looking forward to customizing it with other files as well!Because I had wonton wrappers on hand, I used them.Tossed in the freezer until ready to fry, and they were done in no time!You’re welcome for this homemade rendition of a fast-food freezer staple.Rating: 5 out of 5 stars 06/26/2013 What a fantastic concept!

Rather than putting the pizza sauce on the pizza rolls, I used it to dip them in instead.Very simple and something I’ll cook again and again!Rating: 5 out of 5 stars 04/02/2011I started preparing them for my children over 20 years ago and continue to do so now, but I now include sliced green peppers in the recipe.Rating: 4 out of 5 stars August 27, 2010The flavor was wonderful, but mine didn’t hold together very well.It’s possible that I rolled them incorrectly.Rating: 4 out of 5 stars 10/01/2017th Rating: 5 out of 5 stars 06/19/2014 I started with a few little ones and eventually graduated to using complete sheets of egg roll wrappers.

1. Using 350 degree oil, I fried them for a few minutes on each side until they were golden brown.
2. My family and neighbors went crazy over them.
3. Rating: 2 out of 5 stars 04/13/2011 I believe it would be less difficult to purchase totinos pizza pockets rather than contaminate your home with grease.
4. I had the same issue with the filling spilling out and making it difficult to cook the rolls, which resulted in some rolls being empty.
5. My spouse enjoyed it a lot and ended up needing to take antacids since he ate too many of them.

1. Because the stuffing is primarily pepperoni, they were, in my opinion, far too salty.
2. My fussy child only ate two bites out of the whole thing.
3. These are not something I will produce again.
4. Rating: 4 out of 5 stars 06/15/2019 I didn’t blend the sauce and pepperoni together until the last minute.
5. I simply layered the sauce, then the pepperoni, and finally the cheese before rolling them up.

1. They turned out beautifully.
2. What do you do when you have more than 25 lbs of pepperoni to use up?
3. Try any dish you can find that uses pepperoni and see how it turns out.
4. Rating: 5 out of 5 stars Thank you for submitting the recipe on July 24th, 2011.
5. I’ve always liked pizza rolls and am confident in my ability to create them.

Rating: 5 out of 5 stars 10/18/2015 This is a fantastic recipe.Easy.We were impatient and just placed the sauce and pepperoni on top of the cheese, which was a brick of mozzarella that had been chopped into sticks for ease of assembly.They were excellent when they arrived, and we will definitely be using them again.Rating: 5 out of 5 stars 09/19/2016 Yum!

• I made these for my son’s ninja birthday party, and they were a tremendous hit.
• I highly recommend these.
• I chose the easy way out and just piled the pepperoni, cheese, and pizza sauce on a pizza crust before rolling it up and baking it.
• Rating: 4 out of 5 stars 11/25/2012 This turned out fantastic!

• Rating: 4 out of 5 stars 01/17/2020 These were a big hit with my hubby.
• I thought they were tasty, but a touch too greasy for my liking.

Grilled Pizza on a Big Green Egg

• A good dough and a hot fire are the most important ingredients when it comes to grilling pizza. When it comes to attaining that golden crust and ideal flavor for Grilled Pizza on a Big Green Egg, there are a few extra considerations. Pizza on the grill is a lot of fun. Whether you’re making pizza for a large group or just for your Friday night pizza party, adding a wood-fired taste is a delightful addition. We have discovered that having the necessary equipment to create pizza on a grill simple, choosing the perfect dough, which is one that is light and fluffy while yet getting crispy, and cooking it at the proper temperature of 500 degrees Fahrenheit are the keys to making the greatest pizzas. Instead of focusing on a specific recipe for the greatest pizza, this lesson will teach you how to grill pizza using a certain approach. While we have included a simple (and delicious) recipe at the bottom of this article, you can use this approach to make any of your favorite pizza combinations on your Big Green Egg using this technique. It is critical to have a few crucial tools at your disposal. Pizza Stone — Using a high-quality pizza stone will allow the heat from the grill to concentrate on the stone, which will result in better results. It is ideal for both large and small pizzas, and we utilize the XL version of the Big Green Egg stone for this purpose. We prefer not to use a pizza steel because the heat generated by a grill is so intense that the pizza crust is frequently burned before the entire pizza is cooked through. In certain circles, the ConvEGGtor is referred to as the ″plate setter.″ It is critical to have the plate in position with the legs pointing up in order to deflect the intense heat generated by the charcoal. When using only the ConvEGGtor or only a stone over the charcoal, the likelihood of burning the bottom of the pizza before it is finished increases.
• Pizza Peel – Having a decent Pizza Peel is essential. It facilitates the transfer of the pizza to and from the grill, as well as the turning of the pizza to ensure equal cooking. Spatulas, on the other hand, are more difficult to operate. You may use wood or metal for this project.

Best Thermometer for Grilled Pizza

An infrared thermometer is an excellent investment for making grilled pizza.It measures the surface temperature (pizza stone) immediately and does so in a short period of time.Aside from that, it is an excellent tool for preheating cast iron cookware and other surfaces.

• The Thermoworks Industrial IR Gun is a fantastic investment that will last a lifetime.
• It is simple to use and works quickly.

Pizza Dough

The quickest and most convenient method to obtain excellent pizza dough is to phone your favorite pizza business and see whether they sell pre-made dough, or simply pick one up at the grocery store.However, for those who like to create their own dough, this pizza dough recipe from Chef Billy Parisi is delicious and simple to prepare; all it takes is a little time.Starting with a superb dough is essential for each type of grilled pizza, regardless of the method used.

• Ken Forkish, proprietor of Ken’s Artisan Pizza in Portland and the Northwest’s foremost authority on wood-fired pizza, is yet another option for handmade dough enthusiasts.
• This excellent resource for the pizza enthusiast, The Elements of Pizza, is written by Ken and includes some surefire dough recipes that may be found in the book.
• If you make a lot of pizzas on the grill, this book is well worth the money you spend on it.

Preparing the Dough For Grilled Pizza

• It is critical to prepare the dough for the grill once it has been created. Make a well-floured work area, then use a pizza peel to prepare it for the baking.
• Allowing it to warm up to a more comfortable working temperature is beneficial so that you can operate more efficiently. When you work with a cold dough, it has a tendency to pull back on itself.
• Drop a little amount of big grit corn meal or semolina flour onto the dough after it has reached the desired form to make it easier to slide the dough onto the pizza stone.
• Make sure you don’t go overboard with the toppings. Every topping adds to the dough’s weight, making it harder to transfer on a grilling surface. Instead of piling on a slew of toppings, think about using a few.
• Begin with a minimal investment. We prefer to create little pizzas on the grill (about 10 inches in diameter). This way, you may create a bunch of them and customize the toppings on each one. Alternatively, if you are hosting guests, each person can get a little pizza.

How to Grill Pizza

1. Grill should be preheated: Begin by lighting your coals, then placing the ConvEGGtor (legs facing up) and finally the grates. After that, set a pizza stone on top of the grill grates to allow it to warm up with the grill and get hot (500 degrees Fahrenheit for the stone temperature).
2. Check the temperature a second time: Take note of the significance of the stone’s temperature. Your thermometer will only record the temperature of the immediate vicinity in which it is placed. As a result, having an infrared thermometer is beneficial. If you don’t have an infrared thermometer, you may use an instant read thermometer instead – just make sure you know what the maximum range of your thermometer is so you don’t damage the probe. When in doubt on the Big Green Egg, set the higher temperature indicator to 500 degrees Fahrenheit and you will locate the stone at 500 or 525 degrees Fahrenheit.
4. Pizzeria: Using your pizza peel, carefully slide the pizza off the peel and onto the center of the pizza stone. Grilled Pizza: Close the cover and let it to grill for 5 – 6 minutes, turning the pizza 180 degrees after 5 minutes to ensure equal cooking, then closing the lid and allowing it to cook for another 5 – 6 minutes. Because the Egg is working as a convection oven, certain parts will be hotter than others as a result of the convection. As a result, by rotating the pizza 180 degrees, you achieve an even cook.
5. When it comes to the pizza, first check to see whether you like the look of the underside before removing the pizza when it is bubbling on top and the dough is firm on the underneath.
6. To slice and serve the pizza, place it on a cutting board and cut it into slices. The use of a wooden peel for cutting the pizza is not recommended. A flat surface is required for a simple slide. Every time you cut into a peel, it becomes rougher and more difficult to remove the skin off the fruit.

What temperature should I grill pizza at?

For a typical pizza, the stone temperature should be 500 degrees Fahrenheit. We are not constructing thin crust Neapolitan style pizzas, where a temperature of 600 – 700 degrees is a more appropriate goal temperature. We’ve discovered that 500 degrees Fahrenheit is the ideal temperature for the pizza stone to crisp up the dough, cook the pizza completely without burning it.

Video

Grilled Pizza on the Big Green Egg Recipe

• Pizza Peel
• Pizza Stone
• ConvEGGTor
• IR Thermometer

• Ingredients: 1 full pizza dough (store-bought or handmade)
• 12 cup shredded mozzarella cheese
• 13 cup pizza sauce
• 13 cup spicy pickled peppers
• 8 pepperoni or salami slices

For Preparing the Dough

• ▢ 2 tablespoons coarse corn meal
• ▢ 2 tablespoons flour

• Preheat the Big Green Egg to 500 degrees Fahrenheit with the ConvEGGTor legs up and a pizza stone in the bottom. This should take around 30 minutes from the time the computer is first turned on.
• Dust a pizza peel with flour and begin rolling out the dough into a circular with a diameter of 10-12 inches on the peel. Once the dough has been flattened out, gently lift each half and sprinkle with corn meal before adding the toppings to the pan. The sauce is usually the first thing we do, and we spread it out using the back of the spoon to smooth it out. After that, we add the spicy peppers, the pepperoni, and the cheese to finish it off.
• Gently slide the pizza off the peel and onto the center of the pizza stone, shut the lid, and cook for 5 – 6 minutes, or until the crust is golden brown. The sides of the crust will be just beginning to get golden in color. After 5–6 minutes, rotate the pizza with the peel 180 degrees and close the lid. Gently raise the edge of the crust to test whether it is browning to your taste and then transfer with the pizza peel to a cutting board. Depending on how wet the crust is, it will take a varying amount of time to bake. Remove the dough from the oven when the cheese is bubbling and the dough feels firm to the touch on the bottom.

Things to consider: The IR thermometer is key to measuring the temp of the pizza stone. Be sure before putting another pizza on, you let the stone warm back up again. Every dough has different moisture levels. The wetter the dough, the longer it will take to cook and the heavier it will be. So be sure to adjust based on the dough. Finishing salt, or Maldon, is a great way to add a small bit of flavor after the pizza comes off. Favorite Homemade pizza dough is from Chef Billy Parisi. We get 6 small pizza doughs out of it and great for a crowd. Find the perfect wine pairing at the Vindulge Wine Shop Mention @vindulge or use the hashtagvindulge

More Mouthwatering Pizza Recipes

• The following pizzas are available: Smoked Brisket Pizza, Buffalo Chicken Pizza, BBQ Chicken Pizza, Skirt Steak Grilled Flatbread Pizza (featured in our cookbook, Fire + Wine), and more.

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