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Pizza - First go around

CookinbobCookinbob Posts: 984
edited July 2013 in EggHead Forum

We had a gathering a few nights ago and
I decided to do Pizzas on the XL, having just acquired a BGE Pizza stone. 
I got a lot of input here on how to set up the egg, and went with the plate
setter, feet up, and stone on the grill.  Used fresh dough from a recipe i
got in the book "Artisan Bread in 5 Minutes a Day"  Beauty of
the dough is that you mix it, let it rise for 2 hours, they put it in the
fridge for up to 12 days, and use when ready. I made mine on Thursday for the
cook the following Monday.



I started my fire in a chimney, then dumped into the egg with a mix of old and
new lump.  I wanted to get the temp to 500 hoping to have the stone around
450 for the cook, it actually took quite a while to get the dome temp up to
about 550 after which I dialed it back to 500 which it held well.  I
happen to have access to a FLIR IR camera, so shot an image of the stone before
i started cooking,  pretty uniform at 430 to 450 except for the very edges
between the PS feet.



Slid the first pizza on, and immediately
started prepping the second.  It took about 10 minutes, and was nicely
done, crispy bottom on the crust and great texture.  I would have liked
the tops a little darker, but no one

complained - the pies were definitely done.    I did a total of 5 pizzas,
all with similar results.  Temp started to drop a bit for the last one, so
I opened the vents to bring it back up.  I thermal imaged the  stone after the last pizza, and the temp was
still over 400 except for the center of the stone (where the Za sat). 

Note, I use parchment paper
always.  No worries about dough that sticks to the peel, and the crust
comes out the same whether on the stone directly or paper.



Next time I do Pizza, i am going to try using the stone on a raised grate, and skip
the plate setter. I can measure the temp of the stone, so if it is too hot, i
will re-place the place setter.  My theory is that the stone will heat
more quickly without the PS, and the dome will have more radiant heat to cook
the top of the pizza.  I would go for a higher temp, but am concerned that
above 450, I will char the bottom before the top is done.



If I learn anything worth sharing, I will post it.

 

IR_0093.jpg
800 x 600 - 127K
bottom-crust.jpg
1200 x 800 - 98K
white.jpg
1200 x 800 - 202K
XLBGE, Homebrew and Guitars
Rochester, NY

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