Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pizza Question

Rafter RRafter R Posts: 120
edited 2:23PM in EggHead Forum
Many of you cook at high temps for pizza. 500+
My question is why so hot? Seems like most oven baked pizzas usually go in at around 400 +/-
and from reading comments the high heat is hard on the gaskets.

humbly requesting Eggducation.

Comments

  • FidelFidel Posts: 10,172
    Sometimes those higher temps are needed to balance getting the dough cooked and the toppings cooked correctly.


    Some doughs have more moisture (aka higher hydration percentage) and need higher temps to get the dough to oven spring and crisp properly.

    The oven baked pizzas usually have a comparably dry crust and the higher temps are not needed.

    Many pizza joints I worked in through college cooked in the 550-650 range, some even higher. It really just depends on your starting point and your intended results.
  • MaineggMainegg Posts: 7,787
    what Rod said and if you think abut the difference between store bought pizzas being done up to cook in our home ovens as a fast meal and then think about those luscious pizzas from a great pizza shop with a brick oven, they are running just a bit more than 400 :) and after you do a few you will find the temp and set up that works for you. this is also why you DO NOT USE a pampered chef stone for pizza, as many on here have found out they just can not take the heat
  • vidalia1vidalia1 Posts: 7,091
    Most brick pizza ovens in Italy (which the BGE mimicks in a way) usually run 800-1100 degrees & cook pizzas in 1-2 minutes.

    Varasano's here in Atlanta keeps all of their pizza ovens at 800 degrees...and btw it really is all about what you like to do and feel comfortable cooking at as opposed to a standard...just saying... :)
  • fishlessmanfishlessman Posts: 21,869
    the really thin crusts do better at really high temps, the really thick crusts at lower temps, the average pizza at mid temps. at 1200 degrees and 53 seconds, no gaskets are needed :laugh:
  • Rafter RRafter R Posts: 120
    got it. thanks
Sign In or Register to comment.
Click here for Forum Use Guidelines.