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Burnt Pizza

PhredPhred Posts: 16
edited September 2011 in EggHead Forum
I've tried making pizza twice on my large egg.twice.  I placed my official BGE pizza stone on the grill and set the temp to 425 degrees.  I gave it about 20 minutes for the temperature to stabalize and then cooked the pizza for 20 minutes.  The crust was burnt to a crisp and inedible both times.  What did I do wrong?  I made the dough from scratch.  Could I have done something wrong there that would cause burning?

Comments

  • JeffMJeffM Posts: 102
    At 450 degrees my pizza took only 10 minutes.  Time may be the issue
  • BBQMavenBBQMaven Posts: 1,041
    edited September 2011
    Phred,
    Tell us a little more about the set up..- did you use a plate setter, if so, how? legs up or down?

    Here is my set up

    image

    Without the plate setter, the direct heat from the lump would get stone hotter than 425. Also, I've never cooked a pizza over 10 minutes. 
    -
    Kent Madison MS
  • PhredPhred Posts: 16
    Thanks for the picture Kent.  I put the stone directly on the grate.  I'll try something to elevate it like you have.
  • PhredPhred Posts: 16
    I just found these little green legs that I've had since I bought my first BGE 10 years ago.  They'll be perfect for elevating the stone.  I have never used them for anything before.  I have no idea why I've kept them.
  • BBQMavenBBQMaven Posts: 1,041
    That's the ticket!

    I also use them under my drip pans when doing Butts or briskets. The air space keeps the drippings from burning. 
    Kent Madison MS
  • SqueezySqueezy Posts: 1,102

    I've been using 2 firebricks between ... good support and no burnt pizza.... :)

     

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • PhredPhred Posts: 16
    Thanks to all your advice, I succeeded.  I still need to work on presentation since it's not round.  I think I'll use parchment under it next time like you did Kent.
  • GrannyX4GrannyX4 Posts: 1,474
    No one said it had to be round!!! Just had to be good.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • 4Runner4Runner Posts: 2,762
    Dome hotter and/or raise the pie. Looks great though.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • TamiTami Posts: 4
    Just cooked my first Pizza I used the setter legs down and the stone on the little legs for a lift I also bought a fresh Pizza from walmart.  It was very good and I baked cookies afterwards on the stone Cookies came from the school fundraiser prefrozen.
  • Gotta use the platesetter!  Here's another tip to avoid burnt crusts:

    Keep a cool stone on the side.  If the bottom of the pizza finishes before the top does, lift the pizza off the hot stone, slide the cool stone under the pizza, and resume.
  • SqueezySqueezy Posts: 1,102
    Gotta use the platesetter!  Here's another tip to avoid burnt crusts:

    Keep a cool stone on the side.  If the bottom of the pizza finishes before the top does, lift the pizza off the hot stone, slide the cool stone under the pizza, and resume.

    Well arent you just more than a pretty face ... great idea!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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