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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pizza on Lodge Cast Iron Pizza Pan
HeathBar
Posts: 21
Previous searches of mine led little information on using the Lodge Cast Iron Pizza Pan in the BGE. Tonight we cooked 4 pizzas and though I'm new to BGE's I was thoroughly impressed with the crust that was formed.
My setup:
XLBGE; platesetter with legs up, 4 inch raised grill (gets the cast iron 6-7 inches from the top of the dome), Lodge Cast Iron Pizza Pan pre-heated for 25 minutes.
The first pizza was at 650 for 4 minutes, and successive pizzas the temp was increasing a little faster than I expected so the next three were cooked from 700-750 or so and time on the CI was around 2 minutes.
XL BGE
Comments
-
Nice setup, i have to try that high in the dome !
-
Do you have a pizza stone? Would be interested to hear how the CI pan compares to the stone. I've had good luck with the stone but am up for trying something diffrent.
-
I don't have a stone that I can use in the egg. I had the CI pan which I used in my oven before I got my egg. Based on my experience in the past, this CI pan will keep it's heat and I didn't see any less browning after successive pizzas like I have experienced with stones in the oven.XL BGE
-
My best pizza was with the Lodge CI pan. With a Large Egg, can't raise it up due to the size, but at gasket level, still made a great crust.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
<P>Heath what did you use for dough? Caputo/other homemade or store bought?</P>
<P>I have the same CI Piz pan but have not yet tried it on the egg. </P>______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
-
All I had was some organic all purpose and used Peter Reinhart's Napoletana Pizza Dough revipe. I do intend to use caputo but where I live no one carries it.
XL BGE -
HeathBar said:I do intend to use caputo but where I live no one carries it.
______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
-
Looks great. Love the the bottom shot of the crust.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
HeathBar said:All I had was some organic all purpose and used Peter Reinhart's Napoletana Pizza Dough revipe. I do intend to use caputo but where I live no one carries it.
-
Yeah, I'll have to get some online. We are in the suburbs of Dallas and don't have a Whole Foods nearby without driving all the way into the city. Any brand recommendations?XL BGE
-
Looks great- thanks for sharing. I have a CI griddle that should serve that purpose. I will have to give this a try.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum