Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

SAMs pizza on the egg

Ok we're trying our first pizza on egg tonight. Platesetter legs up? Pizza on stone or directly on grate? Any help would be greatly appreciated Fire lit and ready to go

Comments

  • legs up, stone on grate, or better yet raise it up off the grate with a few fire bricks or stone chunks or whatever - just get it higher in the dome.  550 degrees.  at least 30 minutes to get everything up to temp. 
    Mamaroneck
  • what kind of pizza? Pre-made or fresh dough?



  • Just a WAG guess but I think it may be from Sam's

    Steve 

    Caledon, ON

     

  • Yes SAMs we cheated Stone or grate?
  • doubledouble Posts: 1,214
    edited December 2012
    Stone as high in the dome a possible
    Lynnwood WA
  • Thanks guys I really appreciate your help Have a great weekend
  • I have always used the stone, higher the better. I believe that the distance between the platesetter and the stone should be minimal. If you have some bricks, pieces of steel tube, electrical boxes or something like that, put them under the platesetter legs on the fire ring and use the little green feet or plumbing fittings on the platesetter to support the stone.

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,348
    I've done those right on the grid before, indirect, of course (because it was my oven).  That dough doesn't need much cooking.  Stone would be fine, but I wouldn't get it too hot.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • BrownieBrownie Posts: 1,023
    Give your stone at least 20 minutes to preheat.
  • nolaeggheadnolaegghead Posts: 15,348
    Isn't that dough partially pre-cooked?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Nola, I have no knowledge of this pizza. I know nothing...nothing

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,348
    Steven - It's a "fresh" pre-built pizza.  I haven't cooked one in years, but I seem to recall they have to par cook the dough or it turns into a sloppy mess sitting in the box in the store.  I buy a slice now and then - it ain't bad.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Never been to a Sams. We have them and I have a membership but there isn't one close to my normal haunts.

    Steve 

    Caledon, ON

     

  • This baby looks nice not a bad way to go on a Friday night Thanks for the help
Sign In or Register to comment.