How Can I Make Pizza WITHOUT Taste of Meat?

NJ-Professor

I cook lots of meat and chicken on my egg. Whenever I try pizza, empanadas, etc. there is always an undesirable meat taste even when egg is cleaned and pizza stone used.

All suggestions greatly appreciated.

jhl192

Search on a clean burn. An hour at 600 to 750 will "SELF CLEAN" your egg and burn off any foul or meaty taste.

badinfluence

Simple. Get a second egg for nothing but pizza. Might sound stupid but i have a egg that i do nothing but baking in. No meat taste at all.

Zmokin

badinfluence said:

Simple. Get a second egg for nothing but pizza. Might sound stupid but i have a egg that i do nothing but baking in. No meat taste at all.

For those that want to bake, that sounds like the smartest way to go.

ads75

badinfluence said:

Simple. Get a second egg for nothing but pizza. Might sound stupid but i have a egg that i do nothing but baking in. No meat taste at all.

With all those eggs you can have a meatless egg, a meat egg, a fish egg, a pizza egg, a baking egg, an ice cream dish egg...

Just jealous...

Terrebandit

Meat? Undesirable? Never!

NPHuskerFL

:-?? Egg is "clean" but you're getting a "meat" flavor in pizza, calzones, bread, baking goods etc.??? When you say clean do you mean the ceramics are white or do you mean that you have cleaned out the lump with fresh lump? I've never had this adverse reaction even after doing a brisket or a Boston butt. I run the egg up to about 600℉ to 750℉ 30 or so minutes just to burn off the old oils and fats and the pizza or baking good is good to go (and that's with the same old lump with some new added to it). What kind of lump are you using. Note: I didn't read all the responses so, if this has already been covered disregard and carry on.

Grillin_beers

I agree with @NPHuskerFL. You might need a fresh load of lump.

GlennM

Blackstone?

KiterTodd

Try leaving the bacon, meatballs and pepperoni off your pizza.



:-\"

NJ-Professor

Thanks to all.....

I have used fresh Naked Whiz Highly Recommended lump.....fired the puppy as high as she could go and kept it there for 10-15 minutes but still traces of flank steak and other meats.

Will try going high temperature for longer......unless I hear something better.

Wolfpack

If you are reusing left over charcoal you likely have drippings that are reheating and giving you this flavoring. As others suggested a clean burn followed by new charcoal should resolve the issue.

badinfluence

ads75 said:

badinfluence said:

Simple. Get a second egg for nothing but pizza. Might sound stupid but i have a egg that i do nothing but baking in. No meat taste at all.

With all those eggs you can have a meatless egg, a meat egg, a fish egg, a pizza egg, a baking egg, an ice cream dish egg...

Just jealous...

@ads75‌ see it works perfect don't it. No meat taste in my bread or pies.

I have said it so many times. One can never have too many eggs.

SkinnyV

Oven, tastes better cooks faster.
I've been tossing my pizzas in after the oven hits temp, the stone is ready by then no waiting 30+ mins etc.

HendersonTRKing

Moar meat, plz.

HendersonTRKing