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.
First time doing pizza in cast iron
So tonight I am going to follow this: http://eggheadforum.com/discussion/1148443/frozen-pizza-sorta/p2
and do couple pizzas in a cast iron. I have the exact same size cast iron that @griffin
used. Couple questions as this is my first time ever making pizza. Griff mentioned putting canola oil on bottom mould olive or vegetable work? I don't have canola. Also how much dough? I bought two 16oz of dough from whole foods. Is that perfect for 2 or? I got some real mozzarella, not the pre shredded stuff. Any other tips for a newbie would be appreciated. Will post pics in this thread afterwards.