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BGE Ceramic stones

ChubbsChubbs Posts: 5,274
edited February 2012 in EggHead Forum
Do you use the same side of the stone on every cook or rotate?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Comments

  • ChubbsChubbs Posts: 5,274
    Oh, for pizzas that is.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • edited February 2012
    I always use the same side. Don't know why, just do.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

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  • ChubbsChubbs Posts: 5,274
    Yeah, I have too until pizzas last night. I switched it up so it had me wondering what others do.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • BakerManBakerMan Posts: 154

    After reading the forums for a while I think people might be thinking too much about their pizza stones.  The purpose of the stone is to provide a consistent temperature-stable cooking surface for the bottom of the pizza.  You put it in the Egg and let it heat up while the Egg is coming to temp.  When you open Egg and throw in a piece of cold dough, some of your heat escapes but the stone is not going to cool significantly (due to thermal mass) and the air that escaped will be replaced with hot air in a matter of minutes. 

    Back in my pizza shop days (see profile pic) we had gas-fired Bakers Pride ovens that had a 3 inch thick slab of stone between the burners and the oven space.  The ovens were set to 650 degrees.    Opening and closing the oven doors to cook the pizzas would eventually cool the ovens slightly but it took several hours during the "rush' on Friday nights before the stones would start to cool and slow the cooking time.

    With all that said I think a thicker stone might enable you to cook several pizzas back to back over a longer time due to its mass.  I currently use a 1/4 inch thick Pampered Chef stone we have had for 15 years because that's what we had when I got the Egg.  I'll replace it with a thicker stone when/if it breaks.  So far I have cooked three 12 inch pizzas a week @ 650s degree since November 2011 and the stone seems to do the trick.  I place platesetter legs down, then BGE grate then stone.  I found placing stone directly on platesetter makes the bottom of pizza cook faster than the top so I add air space.  You need to experiment with your stone and your cooking temps.  You can also use canning jar rings to space stone (or a drip pan) on top pf platesetter.

    HTH,

    BakerMan - Purcellville, VA "When its smokin' its cookin', when its black its done"
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  • smoloneysmoloney Posts: 30
    Bakerman I have been looking for a good pizza dough recipe and suggestions? Currently I use Alton Browns but i am looking for something more similar to the mellow mushroom pizza chain type crust. Thanks in advance
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  • boatbumboatbum Posts: 1,273
    The Martha Stewart pizza dough recipe is good also -- dont have it handy but I am sure you could google it.
    Cookin in Texas
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  • smoloneysmoloney Posts: 30
    Thanks my son a JWU culinary student told me to cut down on the needing making to much gluten making it real tough I will take a look at martha's
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  • hogsfanhogsfan Posts: 128
    For all I know there could be a picture of Bozo the Clown on the back of mine. 
    I have never thought to turn it over. lol. 
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