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very quick pizza question please!
Comments
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Parchment paper or coarse flour, like semolina..... Don't use too much flour I find it burns, might just be my stone. Parchment is the foolproof method and no clean-up.....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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If your heat your stone at a high temperature for at least 45 minutes your pizza should not stick. You need to put cornmeal, or flour on your peel to transfer it to the stone. You can also use parchment paper
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Thanks bud. I think I might have enough here for 4 pizza's. Forgot about that!County of Parkland, Alberta, Canada
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Bottom line is parchment is better. You have the freedom to make your pizza a bit heavier and even oil your crust without the risk of sticking.
My first 50+ pizzas I never used it but may stick to it now.Seattle, WA -
Looks like I have enough, thanks again to all! Have some long weekend cooks I will post tomorrow that turned out great. Been some bad luck for me around here though. Post the pizza tomorrow as well I hope. Thanks again.County of Parkland, Alberta, Canada
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Another vote for parchment.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I hate parchment. Used it a couple of times. Crust sucked. Just a pinch of semolina on the peel and dough slides right off.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Parchment worked great for me you can remove after a few minutes if u like.Cant see anything else working better.Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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On pizza #2 of 4, its working great, not sure how to post pics off blackberry so I will tomorrow if I end up going to work.County of Parkland, Alberta, Canada
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I DID remove it after a couple minutes. Not for me. Semolina first choice, then cornmeal, then flour. If I'm out of all three, I'll leave the parchment in the cabinet and have a burger.CANMAN1976 said:Parchment worked great for me you can remove after a few minutes if u like.Cant see anything else working better.
)I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:I hate parchment. Used it a couple of times. Crust sucked. Just a pinch of semolina on the peel and dough slides right off.I build the pie right on the parchment on my open sided cookie sheet, don't seem to need a peel with the egg.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Well first time with the paper and I see no issues. Working well for me for sure. But all options suggeted make sense. Thanks to all.County of Parkland, Alberta, Canada
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A few weeks ago I had a spur of the moment urge to cook pizza. I went to WalMart and picked up three 16 ounce dough balls in the deli area. They were $0.88 each and I was amazed at the quality of the dough. It was the best store bought dough I have ever had. I always add cornmeal even on my parchment paper. Parchment stays for first 3 minutes and then it gets pulled. Cook another 3 to 5 minutes. Cooking temperature is constant and stable 550 degrees. One inch air gap between stone and indirect barrier. 6-8 minutes for round hand tossed and about 12-15 minutes for deep dish pizzas.Simple ingredients, amazing results!
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Any issue leaving the paper for the whole cook?County of Parkland, Alberta, Canada
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