First Pizza

Simply_Smokin

Hello,

It's been a while since I have posted but what's more imprtant is that it hasnt been a while since I have used my BGE. I cooked my first pzza last night. Used dough from the deli section of the grocery store, Ragu pizza sauce, pepperoni, sausage and cheese. Used parchment paper, cooked at 600 degrees for about 10-12 minutes. Not real pleased with crust, might try making the crust the next time I do pizza.

Solson005

I have really enjoyed pizza on the egg, but we also make are own dough. How do you set up your pizza stone? I use this dough recipe http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough and have tried with and without 00 flour if you can find it, get it but it isn't necessary to have great pizza. Have any pictures? Sometimes too much topping can effect the dough as well. Don't give up its one of my favorite things on the egg.

Skiddymarker

Solson005 said:

I have really enjoyed pizza on the egg, but we also make are own dough. How do you set up your pizza stone? I use this dough recipe http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough and have tried with and without 00 flour if you can find it, get it but it isn't necessary to have great pizza. Have any pictures? Sometimes too much topping can effect the dough as well. Don't give up its one of my favorite things on the egg.

Good advice, along with Jamie, the BAM guy is good as well:

http://low-cholesterol.food.com/recipe/emeril-lagasses-perfect-pizza-dough-84545

For me, the most forgiving set up is setter legs down, pizza stone on the setter, no grid, temp 500-550. Not too much topping until you get a feel for cook times. Also, if the crust is overdone, nest time give the stone a wipe with a damp dish towel, just before you put on the pie - cools it just a bit. 

Simply_Smokin

I used the platesetter legs down, then used three mason jar rings as spacers for my pizza stone. I made the mistake of not putting dough on parchment paper before topping. It made it difficult to put pizza on stone.