Find A Dealer
Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
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:
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
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
edited June 2012
EGG Table Forum
Ok, so going to cook Papa Murphy's in the Egg tonight. Couple of questions.
1. On a large Egg what size pizza should I get (Large or Family)?
2. Should I cook it on the "cooking" sheet that it comes with or use parchment paper?
Guess it is too late to help but, largest pizza on your egg is 16" across - 15" is better. Use no bigger than a 16" stone on your legs down plate setter, no rack. Let the egg, setter and stone all warm together, sprinkle some corn meal on the stone just before you slide in the pie. Do not use the "cooking" sheet and no parchment needed.
Use the temp suggestions on the pie until you try one, than adjust as required.
Delta B.C. - Vee-Gan: old Indian word for poor hunter.
Large is perfect
I take parchment paper with me and have PM place between the pizza and tray. I have a 14" stone and the large just fits. After 2 min at 500 I slide the pizza directly onto the stone and finish. Pizzas with less toppings seem to cook better and rotate on the stone every two min. Also, the Tai Chicken pizza is highly recommended.
Powered by Vanilla
for Forum Use Guidelines.