Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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

Big Green Egg Pizza Stone - Science or Gimmick?

thebtlsthebtls Posts: 2,300
edited 12:22PM in EggHead Forum
Fact: Dough, like pizza dough, when baked on a stone surface will finish crisper, browner and more satisfying than if it is baked in a conventional oven or on a metal pizza pan.

Why: Pizza stones and brick ovens (in this case the Big Green Egg) have a very extreme heat capacity (the ability to take a lot of heat without its temperature going up a whole lot). The stone has a higher heat capacity than most metals.

A good pizza stone also has a "vastly superior emissives" Infrared radiation i.e. heat, in a hot oven is "absorbed by the molecules of the materials that it strikes, which then re-emit much of the radiation almost instantly." Even when brought to the same temperature, the pizza stone emits more infrared radiation "striking the dough which results in better browning and crisping of its surface."

Conclusion: ALWAYS pre-heat your Big Green Egg Pizza Stone! The porous surface provides the additional advantage (on top of the emissivity) of absorbing the steam emitted from the bottom surface of the dough thus keeping is dry for more effective crisping.

I always welcome visits to my BGE Blog and Reciprocal Links!!!
Visit my blog, dedicated to my Big Green Egg Recipies at You can also follow my posts on FaceBook under the name Keep On Eggin' or the link!/pages/Keep-On-Eggin/198049930216241
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