Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Cooking Pizza

I cooked a pizza, and it was a total flop. It ran all over the place and it was a horrible mess to clean. Please can someone tell me how to cook a pizza or what in the WORLD I did wrong.



  • GfwGfw Posts: 1,598
    <p />Frances, Spin is the real expert on BGE pizza and I'm sure that he'll be along - in the meantime, check out the link to my web site - pictures and directions.[p]REMEMBER - there is no such thing as a failure if we use it as a learning experience. Good luck with your next pizza!

  • CatCat Posts: 556
    Frances,[p]Check out Spin's tutorial in the recipe section (link below).

    [ul][li]Spin's Pizza[/ul]
  • Tim MTim M Posts: 2,410
    <p />Frances,
    Tell us what you did - the only other time someone complained about "running" was when they added tomatoes on it. I would aviod that as much as possible since they reduce themselves by letting the water run free and that would make too much liquid. The Egg pizza doesn't need a real wet sauce or any extra water. Too much liquid makes my pies soggy in the middle. [p]Here is one of mine just before it went in. Its about 13-14" diameter and try to keep the toppings on top so they cook faster. Try again - it's worth it. You can also get wonderful results with a Boboli crust!![p]Tim

    [ul][li]Tim's BGE place[/ul]
Sign In or Register to comment.