Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here


GrilldogGrilldog Posts: 21
edited November -1 in Baking


Fresh Pizza Dough Sauce favorite toppings


First, you'll need a plate setter and a pizza stone. Fire up the BGE and when it's about 400-500 put the plate setter on and get the temp to around 350-375. That's your PIZZA RANGE. Once it's at that temperature put your pizza stone on to warm up for about 20 minutes (there's science to this) Now, in the meantime, prepare your dough. Roll it, pull it, flip it, what ever your fancy, just form the dough, add your toppings and get ready to grill. Oh, and note, just before tossing the pizza on the grill loosely spread corn meal on the plate setter. Put the pizza on the pizza stone and close the lid. Note. fresh Pizza doughs are all different and take different amounts of time to cook. Therefore, as a rule of thumb no matter what fresh dough you're using, after about 20 minutes go back and check your pizza. At that time note if the bottom of the pizza is how you like it. That'll determine how much longer you'll have to wait.


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