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.

My first pizza today, a few questions

Actually, it will be my second pizza but the first was more of an experiment.  I don't have a pizza stabber thing (the giant spatula that takes it out of the oven...what the hell is it called?).  So, when I did my first pizza, I had an issue transferring from my giant plate that I made/prepped the pizza on to the actual cooking surface. 

On my first attempt, I preheated the pizza stone with the egg.  Would I be giving up crispyness and taste if I just prep the pizza on the stone and put it all on the egg at the same time?  So essentially the pizza stone will be room temp instead of 500 degrees when starting the pizza.  I assume if I start the pizza on a cold stone, it wont be as crispy...correct?

Second, if I do preheat the stone, can I prep the pizza on parchment paper, put it on the stone with the pizza for a few minutes and then remove the paper?  Will the paper burn at 600 degrees?

Thank you.


  • Carolina QCarolina Q Posts: 11,182
    It's called a pizza peel. Get one! Personally, I prefer wood, but they also come in aluminum. Don't build the pie on a cold stone. It has to be preheated.

    I don't care for parchment myself, but many seem to like it. Suggest that you pull it out from under the pie after a couple of minutes. Supposedly improves the crust.

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Central Connecticut 

  • MklineMkline Posts: 177
    1. preheat heat the stone. you will get a better cook. 
    2. stop at the store and get some parchment paper.
    3. build your pizza on top of a baking sheet with the parchment paper. this will help the transfer between baking sheet and the hot pizza stone. 
    4. once the crust starts to brown remove parchment paper.  

  • nolaeggheadnolaegghead Posts: 22,329
    I haven't done a pizza yet today....

    There's also a "super peel" can buy them.  I made one.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe 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 

  • busmaniabusmania Posts: 407

    Its funny that I worked in a pizza shop for 5 years in college, yet I don't know what the "pizza peel" is called.  Ill probably make my owne eventually but for now, ill use the parchment paper trick.


  • Charlie tunaCharlie tuna Posts: 2,191

    If you don't pre heat your pizza stone, your pizza dough will not be cooked and the toppings will!

    I prep my pizzas on none stick pans and slide them on the pre heated ceramic stones -- cooks great for me and easy to handle. 

Sign In or Register to comment.
Click here for Forum Use Guidelines.