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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

BGE Pizza Pan

DuganboyDuganboy Posts: 1,118
edited October 2012 in EggHead Forum
I have a regular pizza stone and I make pizzas on it and I've learned to master the flip to get it off the peel, but I got one of the round perforated pizza pans from the mothership for Christmas and it has become our favorite way to make pizza.  Spray the pan with Pam and make the pizza right on the pan. 

 I have a Woo2 and I put it on the elevated grid UPSIDE DOWN and put the pan on the round ring for even more elevation in the BGE.  The perforated bottom makes for a crispy bottom for the crust. 

For those of you who are having a hard time with the peel and the transfer to the stone check out this pan.  I've been using it exclusively with great results. 


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