Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Burned Pizza

edited November -1 in EggHead Forum
My first attempt at BGE 'za was a flop :-( I used a combination of recipes from Spin and Anthony UpNorth. No complaints about those; I can tell they are terrific. My problem was that I badly burned the bottom of the pizza. I used a pizza setter (without stone). BGE got up to about 650 before I brought it back down to 550. After about 5 mins at 550, I put the pizza on the setter and closed BGE for 8 mins. When I took pizza out, the top was terrific, but the bottom was charred black. Did this happen because I was too cheap to heed the advice of some who said I must use a stone with the setter? Or because I let the Egg get to 650? Or let the pizza sit too long? Or something else?[p]Thanks for any help...


  • Tim MTim M Posts: 2,410
    Eggcitable One,[p]You need a stone and a setter or two stones or a stone and firebricks. Don't preheat the stone more than a few minutes and cook at 575-600 deg. Its too hard to bring down so just add the slide/daisy top and make it wide open. It will max out at 650 but it takes a long time to get there so shut it down a little at 575 deg. Try another - its worth it.[p]Tim
  • SpinSpin Posts: 1,375
    Eggcitable One,[p]I assume you made the pie from scratch (good for you). A second stone on the setter adds the benefit of extra insulation from the heat of the fire.[p]Heating your Egg to 650F is not a problem when cooking over a preheated stone. I often preheat the doubled stones to 700F for 10 minutes.[p]Eight minutes is way too long on a single stone. A double stone will allow a better finish of the topping without burning the dough. Look to finish in 5-7 minutes.[p]Spin[p]
Sign In or Register to comment.