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Pizza Night

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thebtls
thebtls Posts: 2,300
edited February 2012 in EggHead Forum

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First time in a several weeks that we cooked out twice in one weekend. Last night it was pizza. Just the basics. Pepperoni, Multiple Cheeses, Tomato Sauce and Paul Prudhommes Pizza Spice. Used the Betty Crocker Pizza Dough Mix which works VERY consistently (mixes and sets up in 5 minutes) and cooks in 10 minutes at 550-600 Degrees. The second pizza we added some green peppers and onions as the only change. Pizza is one of the fastest and easiest cooks on the egg next to stir fry, with stir fry taking more prep time. Platesetter legs down, started at 500 with the first pizza and it creeped up to 550 by the end of the second pizza. 10 Minutes each, done to perfection.

Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Comments

  • EZEGG
    EZEGG Posts: 49
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    Nice job on the pizza!  They look great!   :D
    Eric O. RMBBQA Member Blog - http://smokeontherockies.com/ Large Big Green Egg
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  • Chubbs
    Chubbs Posts: 6,929
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    How long did you preheat the stone? When I cook at that temp, I have to have my stone if for a while to achieve brown crust without overcooking top. I did 2 pies last night at 750. Turned out great.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • thebtls
    thebtls Posts: 2,300
    edited February 2012
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    I heat it until it's around 400 degrees or more (surface temperature), I don't really check anymore.  I fire up the egg, let it go full flame, add the platesettter and stone, close the lid, adjust the vents and then go in the house and dress my dough with ingredients.  That probably takes 15-20 minutes and then I cook.

    On this cook the first pizza went on about 450 dome and was taken off in 10 minutes and ALMOST overcooked with the dome reading 550 when I removed it.  It stabilized there and the second pizza had more ingredients and cooked in 9 minutes to perfection. 

     I have NEVER cooked a pizza longer than 13 minutes and never had one undercooked.  I use a mimimum of 3 cups of cheese, and tons of ingredients and it seems to work out well for me in that set up.

    I actually never cook anything lid down over 550 really.  It just isn't necessary if you use regular or thin crust, unless you're trying to cook raw sausage or something...I've never even had my egg up to 750 except by accident once or twice by walking away with it open after lighting it and getting distracted. 

     

    Keep On Eggin'

    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • hogaholic
    hogaholic Posts: 225
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    You can get that stone hotter by elevating it off the platesetter with the ceramic feet that comes with the egg.  In my experience the stone recovers faster between pizzas when not sitting directly on the platesetter.
    Jackson, Tennessee. VFL (Vol for Life)
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  • thebtls
    thebtls Posts: 2,300
    edited February 2012
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    I don't want the stone to recover,I want it to stay hot. Also I don't need it hotter than 4-500 degrees I'm making what we think are perfect pizzas. I tr,IDE the feet and the tend to slide of you don't glue them on.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • mikey5874
    mikey5874 Posts: 86
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    Your set up is what I used except the dough. (first pie last week) I didn't even pre heat the thing, but it came out great. Next time I will pre-heat though. 
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  • thebtls
    thebtls Posts: 2,300
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    I burned a couple of pizza doughts until I started using the dough mix, or canned dough pluse parchment paper and preheated stones.  I never elevated the stone with feet, it just isn't necessary.  I think it is harder however to get a thick crust or a really thick with ingredients pizza done just right without some experimenting but I still find that 13 minutes is about tops in the 600 degree range or you lose the bottom of the crust soon after that...good luck. Keep On Eggin.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • gerhardk
    gerhardk Posts: 942
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    You can get that stone hotter by elevating it off the platesetter with the ceramic feet that comes with the egg.  In my experience the stone recovers faster between pizzas when not sitting directly on the platesetter.
    I think the stone gets hotter when sitting on the plate sitter, at least that is the message I get from the burnt crust on the third pizza.

    Gerhard
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  • thebtls
    thebtls Posts: 2,300
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    After two pizzas, I close off the bottom vent and the damper gets closed down 90%, it keeps the egg from smoking up the pizza but keeps it from continuing to climb in temperature.  Sometimes if I am only doing two pizzas I do it as soon as I get to temp and then the stones never continue to heat up beyond what they need to be to give me a good cook.  As for the burnt crust, I ALWAYS peek about 6 minutes in and gauge the remaining time based on the bottom of the crust. 

    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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