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Pizza stone

PA Dutch EggerPA Dutch Egger Posts: 128
edited 10:28PM in EggHead Forum
I want to make my first pizza later this week.
Do I put anything on the stone so it does not stick?
What temp, and for how long, do I bake it?
What would I use if make chocolate chip cookies?

Comments

  • Celtic WolfCeltic Wolf Posts: 9,773
    You might want to sprinkle some corn meal on the stoine but that is it. 500 deg F till the cheese is melted and the crust is a light brown.

    For the cookies use, flour, water, vanilla, butter, sugar, chocolate chips...

    OK seriously get a cook sheet that will fit your egg.
  • vidalia1vidalia1 Posts: 7,091
    Buy two of these and you will be fine for pizzas, cookies, etc

    http://www.amazon.com/AirBake-WearEver-Natural-Perforated-Pizza/dp/B000063SKQ

    also make sure you have the BGE pizza stone

    btw the pizza pans are cheaper at Target but that link would not work...FYI
  • Here is a link to my Pizza hints and tips page: Pizza Hints and Tips Good luck!
    The Naked Whiz
  • RascalRascal Posts: 3,538
    Parchment paper on a raised stone.
  • This is my setup.
    DSC_0023.jpg

    parchment paper on pizza stone on on egg feet on top placesetter, you can bake cookies this way as well

    Ross
  • You use these on top of the stone? Air gap between stone and pan?
  •  
    Ross, that looks fantastic! smiley_drool.gif

    Gator

     
  • Carolina QCarolina Q Posts: 11,527
    I don't understand the need for anything between the stone and the pizza. Other than corn meal that is. Assuming you have a peel. It's all I've ever used in either my oven or the egg. No screens, no pans, no parchment... and no moveable parts on the peel :).

    Just a little corn meal on the peel, add toppings after you put the dough on the peel and then just slide it onto the stone. Am I missing something? Wouldn't be the first time!!


    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • I used to use corn meal until I tried parchment.
    I find parchment makes working with the Pizza a lot easier.

    This is especially true if you have a lot of toppings.

    At the end of the day corn meal, parchment, air bake pans, whatever- it's all a matter of personal choice.

    just like your preferred method of starting your fire.
  • Because I make a really thin crust pizza

    Ross
  • vidalia1vidalia1 Posts: 7,091
    Michael I have a peel and use it sometimes but doing cookies that way is a mess... :P

    I have 2 AirBakes for the large BGE & 2 for the small Egg and they are just so much easier to me...also I usually put the pan right on the stone...
  • Carolina QCarolina Q Posts: 11,527
    Yeah, Kim, I imagine a peel would make cookies an adventure!! :laugh:


    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Carolina QCarolina Q Posts: 11,527
    Thin crust? Me too. Sometimes anyway. I think I have some parchment laying around here somewhere. I'll have to give it a try next time. Not thrilled with corn meal on the crust anyway.

    Always heard that crust came out better if placed directly on the moisture absorbing stone, but maybe that's wrong - or parchment doesn't impede that process?


    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Here is a cook I did at 675*
    DSC_0026-9.jpg

    DSC_0027-6.jpg

    DSC_0031-5.jpg

    Ross
  • Carolina QCarolina Q Posts: 11,527
    Well, THAT looks about as good as it gets!! Maybe tonight. :)


    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

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