Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pizza on the BGE Using Firebricks

A few weeks ago I asked on the "other forum" about cooking pizza on firebricks in the BGE. My thinking was that the thicker firebricks would hold a steadier temperature than the pizza stone, which would enable me to cook multiple pies with dome temperatures of ~900* while leaving the stone at ~700-750*. (My goal has been to replicate, to the extent possible, a wood fire oven in my BGE.)

With just the pizza stone, the stone temperature would catch up to the dome temperature very quickly, meaning the bottom of the pizza would be done way before the top.

This weekend I bought some firebricks and gave it a try. It worked great!

I didn't take pictures of the setup, but it was: platesetter legs down, BGE green feet, BGE pizza stone, firebricks, which I had cut and arranged to be slightly larger than the pizza stone.

I cooked 4 pizzas. Here are some of the results:

image

This one is the "Rosa" from Pizzeria Bianco in Phoenix that CarolinaQ did recently (pistachio and red onion).

image

Nice char on the bottom and very fluffy crust.

image
·

Comments

  • rtt121rtt121 Posts: 645
    Very nicely done.

    Exactly how I like my pies.  Homemade dough?
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
    ·
  • Yes.The dough recipe I use is from "The Bread Baker's Apprentice" (but no olive oil), which is pretty much a standard Neapolitan style dough.
    ·
Sign In or Register to comment.