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Yet another pizza question - with pics

PhiliciousPhilicious Posts: 337
edited September 2012 in EggHead Forum
I finally tried my first pizza on my large.  Bought the dough from Publix - a one pound ball.  Stretched it, applied toppings, put it on egg (plate setter with legs up, grate, fire bricks, feet, pizza stone.  First pizza was on for about 8 minutes and looked good but was still a bit undercooked.  Second went on and was rotated once or twice and stayed on a few minutes more than 8.  Came out crispy and nice.  Third was pretty much like the second.

I guess my question is this:  the ball of dough seems too big for one pizza.  The pizzas were were very thick.  I asked the guy in the bakery department if one ball was for one pizza and he said yes (I know about the "how many slices in a 16" issue).  So, do y'all cut the 16 oz ball of dough into smaller pieces?

First pizza for the kids.

Second pizza with set up.

Born and raised in NOLA. Now live in East TN.


  • bud812bud812 Posts: 1,660
    You could make the pizza bigger, ya got a lot of room on the stone. Just a random thought.. L-)

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • TjcoleyTjcoley Posts: 3,489
    I divide into 2 or 3 pies.  The smaller pies are easier for me to handle getting on and off the Egg.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Roll that sucker out.  If you are cooking on high heat the dough will burn before it cooks through.  Make the crust thinner or crank the heat down to around 400 to give the dough time to cook.
  • What ever works is what to do. I put my setter legs down, put the pizza stone on the setter, no rack. I bake at 500F, target, can be anywhere from 475 to 550 dome. 
    The stone and setter act as one thermal mass, so after 15 minutes of stabilized heat, I wipe the stone with a damp cloth - not wet, just damp. it cools the stone slightly. I make my own dough.

    Our pizza always comes out the way we like it. MBGE, Cheap 13"stone. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Rule of thumb for dough ball sizes:

    1 ounce per inch diameter of your pie.  12" pie = 12 oz dough ball.  I have found that a 14" pizza is the best size on the large Egg.  If you like thin crust make your ball 12 ounces for a 14".  An 8 oz ball is good for a personal pizza.

    Simple ingredients, amazing results!
  • dlk7dlk7 Posts: 1,038
    I make 16 inch pizzas with the 1 pound publix dough balls and cook at about 425 stone temp.  Turn a few times and it takes about 12 to 14 minutes to cook.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • fishlessmanfishlessman Posts: 19,308
    i get 3 pies per ball but they are really thin, 2.5 per dough ball would be better for me as 2 per ball is what i would consider a thick pie, theres no real rules for this, base it in what you want from a pizza, thats why theres thick crust, deep dish, newyork style, pan pizza, newengland greek, bakery style , cracker crust etc.
  • You are making crackers not pizza.

    Simple ingredients, amazing results!
  • yzziyzzi Posts: 1,793
    publix dough, I split in half for two pizzas or a pizza and a calzone.
    Dunedin, FL
  • fishlessmanfishlessman Posts: 19,308
    one dough ball


    two per dough ball





    three per dough ball



  • bennybenny Posts: 109
    soooohungry! I'll take picture 3,4,5,or 6......nice looking pizza....
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