Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
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 Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pre Christmas Pizzas

To extend out the holiday eating fest, we decided to make pizzas the night before Christmas Eve.  I had only done pizzas one other time so wanted to jump back in again.  We used pre-made dough from Trader Joe's.  In the past, we have had issues with stretching out the dough but this time, using a tip I saw on this site, we let it sit out for an hour or so beforehand and it was much easier to shape into the size we wanted.

Started off getting the Egg fired up around 550 with Platesetter legs down topped with the grid and then the BGE feet and the stone sitting on there.  I still think I will benefit from getting the stone even higher in the dome and will keep working on ideas for that.  I let it heat up for about 40 minutes and then put them on.  They cooked in about 8 minutes or so and are so good.  One other tip I learned is to wipe the stone down with a damp rag or paper towel between pies, if making multiple, to keep it from getting too hot and burning the crust.  Here are some pics.

Pizza #1  Straight up Cheese



Pizza #2  Pepperoni and Banana Peppers



Pizza #3 Artichoke Hearts, Mushrooms, and Kalamata Olives on Herbed Crust.  No sauce, just Olive Oil (Please ignore the bad trim job on the parchment paper.)



Last one was the best of all.  Sorry I don't have any bottom pics on the crust but came out great and can't wait to make some more.  Very easy to do.

Clarendon Hills, IL


  • Those look great, nicely done. I've used the garlic/herb TJ's crust in the past and struggled with it quite a bit. Results are always tasty, but I get a lot of holes when stretching the dough and end up over working it. It also tends to stick an awful lot. Did you use any extra flour when working the dough? Did you use parchment paper alone or with corn meal?

    Very nice looking pics, the wife wants up to do pizzas again soon now!

    Cheers -
    Finally back in the Badger State!

    Middleton, WI
  • nolaeggheadnolaegghead Posts: 26,360
    I've always noticed my pizzas get progressive better through a cooking session.  I think it's because I'm opening and shutting it and it gets progressively hotter.  I need to start hotter.  I usually start around 600 and it's up around 700 by the the time I'm cooking the last pie.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Dyal_SCDyal_SC Posts: 4,709
    Beautiful pizzas!
  • jfarleyjfarley Posts: 145
    Nice! Only done pizzas once but this is making me want to do it again. I notice you did three. The first time I ran out of fuel after three pizzas. Is that expected due to the high temperature?
    LBGE - July 2012
    Valencia, CA
  • Farley, fuel was not a problem although there was not much left by the time it was done. I did overfill it though but think it should last for you.
    Clarendon Hills, IL
Sign In or Register to comment.
Click here for Forum Use Guidelines.