My First Pizza on the Egg

tenorman · August 2012

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

danv23 · August 2012

Get Ozark Oak if you can. #1.

MissingToof · August 2012

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!

Tjcoley · August 2012

One of the first round pizza's I've seen here - good job!

WickedIsland · August 2012

One of the first round pizza's I've seen here - good job!

+1 Nice job!

tenorman · August 2012

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.

tenorman · August 2012

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. ;-)

The_Bozzinator · August 2012

I do my pizza's at 550 and in about 10 minutes their done.

Ellis · August 2012

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.

chuff · August 2012

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.

Ellis · August 2012

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.

trip150 · August 2012

Looks delicious

the_alchemist83 · August 2012

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.

Skiddymarker · August 2012

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.

LizzieSamps · August 2012

Great looking Za!!

Skiddymarker · August 2012

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.

JHazard · August 2012

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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My First Pizza on the Egg

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