Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! 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

papa murphy's pizza



  • DnlDnl Posts: 12

    Today was my first shot at cooking a Papa Murphy's on our new large egg. I was actually feeling alittle intimidated on how to cook it after reading all the different suggestions on proper steps here, but took the suggestions from our dealer and it turned out perfect!

    Plate setter, legs down - pizza stone directly on top, got the temp up to 500. Placed the pizza with the cardboard on the pizza stone. After 6 minutes, took the pizza and cardboard plate off and tossed some corn meal on the pizza stone. Slid the pizza off the cardboard onto the pizza stone and let cook for another 20 minutes, spinning it once on the stone. We don't have a pizza peel, yet, so had to use two spatulas to transfer it to a cutting board. The toppings were perfectly cooked and the crust was crispy but not burnt.

    Needless to say we won't be making pizza in the oven again.


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