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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pizza - first try
Options
CrazyHarry
Posts: 112
It was a weeknight and I wasn't up for making my own dough/sauce so I stopped by Papa Murphy's on the way home. Bought two uncooked pizzas, one with just sauce and the other with cheese, pepperoni, bacon and tomatoes.
I used a 14" Oneida pizza stone I bought from Bed Bath and Beyond (for about 14 dollars). Medium egg.
My layers: fire ring -> grid -> platesetter (EDIT: legs down) -> pizza stone.
Strangely, I couldn't get my dome temp over 400 degrees (even with the vent fully open and the DMFT sitting on my side table). Let it heat up for over an hour, too. Maybe the stone is a bit too large...
Despite a lower temperature than I would've liked the pizzas cooked MUCH faster than I expected. In fact, the crusts were a little too crunchy and hard. Still, they turned out pretty good!
Pizza #1
Herbed tomato sauce
Fresh goat cheese
Roasted garlic (on half)
Kalamato olives
Goat Cheese pizza on the Egg by Cybert99, on Flickr
Pizza #2
Pepperoni
Bacon
Tomatoes
Cheese mixture
Pepperoni Pizza on the Egg by Cybert99, on Flickr
I used a 14" Oneida pizza stone I bought from Bed Bath and Beyond (for about 14 dollars). Medium egg.
My layers: fire ring -> grid -> platesetter (EDIT: legs down) -> pizza stone.
Strangely, I couldn't get my dome temp over 400 degrees (even with the vent fully open and the DMFT sitting on my side table). Let it heat up for over an hour, too. Maybe the stone is a bit too large...
Despite a lower temperature than I would've liked the pizzas cooked MUCH faster than I expected. In fact, the crusts were a little too crunchy and hard. Still, they turned out pretty good!
Pizza #1
Herbed tomato sauce
Fresh goat cheese
Roasted garlic (on half)
Kalamato olives
Goat Cheese pizza on the Egg by Cybert99, on Flickr
Pizza #2
Pepperoni
Bacon
Tomatoes
Cheese mixture
Pepperoni Pizza on the Egg by Cybert99, on Flickr
Comments
-
HI Crazy Harry
coincidence, I cooked my first Pizza last night,
and also have a brother named Harry.
Never cooked one before but learned a lesson.
When your using platesetter and want temps around 450-500 You gotta really fill up the egg with charcoal,
get it up to about 600 or so, then be careful
put in your platesetter and stone and adjust till you get your temp. I could not get mine up to temp
until I did that. Have had a egg for 3 years but never
cooked a Pizza. remember that stone does block heat,
the Probe is getting indirect heat which is naturally not as hot as direct heat. Only took me 3 years to figure out, LOL I also should of used something
under stone to air circulated cause my crust was very soft. will do beter next time. good luck BullyC -
Since they cooked quickly, you may want to check your dome thermometer. -RP
-
Suggest platesetter legs down, stone on top. It'll crisp quick, especially after the stone has time to really come to temp.
-BD -
I calibrated it a couple of weeks ago, but I may have to do it again.
The crust was pretty thin. Dome temp was a freckle over 400. Instructions from Papa Murphy's said: "425 to 450, indirect, for 20 to 25 minutes."
The crust on the second pizza was brown and crunchy after about 15 minutes. -
Hi crazy Harry
Other guy was right, Legs down on Pizza,
On second pizza did you still have that cardboard
under pizza from papa murphys? I did and my crust never got crisp, had it on 425-450 for 20 minutes,
never got crisp. Just wondered how yours got crisp?
Thanks BullyC -
Oops, fixed my first post. The platesetter legs were definitely down...
For the first pizza I left the paper tray under the pizza the whole time. It got pretty brown after 15 minutes or so. My wife thought this imparted a slightly strange taste.
For the second pizza I tried to take it off the plate but the crust was too thin and I was worried it would tear. So I cooked it for about 5 minutes with the tray and then slid it directly onto the pizza stone. The second crust got a little burned.
I let my stone heat up for over an hour. And I had ALL the vents wide open. (Like I was searing a couple of steaks.) -
CrazyHarry: Did you have any air gap between your platesetter and the stone?
-
Great looking pies!! That second pizza looks amazing.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum