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.

Char-Woody help

CsgCsg Posts: 17
edited 1:01AM in EggHead Forum
I think it was you that posted cooking a Digiorno pizza could you please give me the time and temperature again. I can't find it in the archives. Thanks

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Csg, Sorry if I am too late, and if your already past the dinner, I hope it turned out well.
    I assume its a frozen dinner and I think mine was a Franchesca or similar..forgot now but it was a rising dough forumula crust.
    I did this one by thawing out the pizza to a near fresh unbaked consistancy, and placed it on the hot pizza stone simply with the round cardboard that it came with. I had the BGE at 500 to 550 F...and rotated the temperature with the solid top cap from around 475 to 550 by placing the cap on and off..like a throttle. All vents wide open other than the capping and uncapping..Watch the dome thermometer and use it for the regulator time.
    The pizza stone by itself on 3 firebricks on edge for a base on the standard grill. Or use a platesitter same way. Add the stone if you wish. I have used both ..sitter or stone or both..
    Takes about 20 minutes for a nice raised browned crusting and melted cheese toppings. Ya got me hungry again..
    Hope this wasn't to much info...Cheers..C~W[p]

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