Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Second pizza, breadsticks...lessons learned

My first BGE pizza turned out great even if it wasn't round. I nailed the shape of this one, but it didn't turn out as well. Last time I had some temperature control issues and cooked closer to 625, this time I had the temp dialed in at 550 but managed to burn the crust. Not sure if it was due to thinner crust or because I removed tha parchment paper after about four minutes. Any thoughts or suggestion? After the pizza, I did breadsticks. I burned the first batch, but got the second batch just right. I only cooked about 5 minutes at 550, and flipped them after 3 minutes.
LBGE & SBGE.  Central Texas.  

Comments

  • gerhardkgerhardk Posts: 764
    It looks very good, I can't imagine that the parchment paper would provide enough insulation to prevent burning the crust.

    Gerhard
  • BotchBotch Posts: 2,289
    edited January 2013
    What Gerhardk said, parchment won't make a difference.  
    I've been playing with pizzas for years, so many small variables make such a big difference in the final product (although I've only produced two inedible pies in that time; a bad pizza is always better than a great Big Mac).  I just about had things dialed in, then I got my first Egg a year and a half ago.
    Started over on the learning process, but its so much more fun than, say, earning a bachelor's degree!  
    _____________________________________________
     
    I Know Why The Egged Bird Sings.
     
    Ogden, Utard.  
  • DuganboyDuganboy Posts: 1,118
    Pizza crusts have a life of their own, just like pork butts.  I make a pizza every week and I have to watch that crust like crazy to get it crisp, but not burnt.
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