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My First Pizza on the Egg

tenormantenorman Posts: 23
edited August 2012 in Baking
Nothing fancy, just a pepperoni pizza.  The three photos show the progression from (1) being placed in the Egg, (2) Cooking in the Egg with dome down, and (3) Done.  My boys commented that it tasted like the pizza they get at Bertucci's.  It definitely has a unique wood-fire taste, and it was using BGE lump.  I would like to experiment with other charcoal to see how the taste varies.  I had a 350F temperature in the Egg and baked for 20 minutes...next time I'm going to go 50F hotter.

-KC

pizza1.JPG 507.4K
pizza2.JPG 591.5K
pizza3.JPG 440.9K
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Comments

  • danv23danv23 Posts: 538
    Get Ozark Oak if you can. #1.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
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  • I cook pizza at 525, let the stone heat up with the Egg for about an hour - this is important. Put the pizza on and in no time it's done. I think you need to bump that temp up!
    HOTTY TODDY!
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  • TjcoleyTjcoley Posts: 3,422
    One of the first round pizza's I've seen here - good job!
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • One of the first round pizza's I've seen here - good job!

    +1 Nice job!
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  • tenormantenorman Posts: 23
    I cook pizza at 525, let the stone heat up with the Egg for about an hour - this is important. Put the pizza on and in no time it's done. I think you need to bump that temp up!
    Thanks, I'll try that next time.
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  • tenormantenorman Posts: 23
    One of the first round pizza's I've seen here - good job!

    +1 Nice job!
    Thanks y'all, It wasn't homemade dough, it was the white pizza dough from Trader Joe's, but I rolled it out.  ;-)
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  • I do my pizza's at 550 and in about 10 minutes their done.
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  • EllisEllis Posts: 193

    Good point Tj, I have never seen a round one at my house. Add I use the dough from T Joe's some day I would like to try and make my own dough.


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  • chuffchuff Posts: 255

    Good point Tj, I have never seen a round one at my house. Add I use the dough from T Joe's some day I would like to try and make my own dough.

    So what's stopping you? It's only four ingredients, and one of those is water! Seriously, it couldn't be easier to make pizza dough. Now perfecting it...... that might be another matter, but that's the case with almost any cooking.
    XL BGE
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  • EllisEllis Posts: 193
    Chuff good point. Thanks to this fourm I have more stuff going in the bucket list than whats come out,  it makes me wish as was 50 again.

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  • trip150trip150 Posts: 30
    Looks delicious
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  • I did my first pizza with the legs on the plate setter down as well.  Had much better success the second time I did the pizza with legs up/grate/stone & ran my egg at 650 F.  Let it go for 7 min, which was too long, probably was done at 5. 
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  • SkiddymarkerSkiddymarker Posts: 7,148
    Nice job!
    There are almost as many ways to cook a pie as there are ingredients to make one. 
    We use legs down, stone on the setter just like you have. Temp of 500-600F works for us, but the best results seem to be in the 500-525 range. At the 600 range, I reverse the setter and use a grate.
    If you do more than one pie, wipe the stone off with a damp cloth, just to cool it a bit, better crust. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Great looking Za!!
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  • SkiddymarkerSkiddymarker Posts: 7,148
    Nice job!
    There are almost as many ways to cook a pie as there are ingredients to make one. 
    We use legs down, stone on the setter just like you have. Temp of 500-600F works for us, but the best results seem to be in the 500-525 range. At the 600 range, I reverse the setter and use a grate.
    If you do more than one pie, wipe the stone off with a damp cloth, just to cool it a bit, better crust. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • JHazardJHazard Posts: 18
    Place setter with stone on top at around 700 degrees is perfect I've found. It's like Neapolitan pizzas and tastes great. I used pure lump from Central Market, but at this temp I could only sustain it for around 35 minutes. Also, I bought top end ingredients, portioned out small pizzas and allowed my friends all to make their own. It was awesome!
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