Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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

Take n bake pizza on egg

Hello all,
My wife brought home a take n bake style pizza from the store today and I want to cook it on the Egg. Any thoughts on how to do this? Should I follow the oven instructions or ramp the heat way up like a I would a pizza from scratch? I'm sure someone here has tried this before, so I'm curious what will work best.

Cheers all -
Finally back in the Badger State!

Middleton, WI


  • MickeyMickey Posts: 16,271
    I would do as the package suggest. It will be so good.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • BotchBotch Posts: 3,141
    If its a Papa Murphy's, follow the directions for their regular and thick pies.  For the thin ones, I've raised the temps quite a bit and they've come out well.  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • nolaeggheadnolaegghead Posts: 14,046
    Badger of Blackness, you should consider the instructions temp as the minimum temp you need.  Above that temp is fine.  Probably says 400-450.  I'd shoot for 450-500, indirect, plate setter legs up.  Stone if you have one, otherwise should be fine on the grate if it holds together.  If that's a problem cookie sheet till it firms up then move it directly on the grate.
    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 

  • rholtrholt Posts: 368
    What would one do for a frozen pizza like a digiorno? Thaw or cook it frozen?
  • Thanks guys, I have a pizza stone, but no PS. I'll plan on cooking directions or higher and just keep an eye on it. I'll post some pictures as well.

    It's not Papa Murphy's but it's that style.

    I'm batting about 0.500 on pizzas so far, so we'll see if this is a more forgiving route than the Trader Joe's dough that I find quite sticky.

    Any other thoughts or experiences much appreciated.
    Cheers -
    Finally back in the Badger State!

    Middleton, WI
  • @rholt I've done several digornos and I follow the directions. The egg makes a frozen pizza taste good. We recently got a papa Murphy's that I've been wanting to try.
  • @ Black Badger -   Check it more often.  When making a fresh or homemade dough, you can predict the results a little better - but when making non homemade pizzas on the BGE, I checked every couple minutes, only for a couple seconds, to make sure it was all moving according to plan.  I have some other thoughts on cooking previously frozen pizzas, which if done right can be fantastic on the BGE.  Good luck!  

  • td66snrftd66snrf Posts: 771

    Black Badger I get the costco take home all the time.  I get the pizza stone up to temp checking it with my infared thermometer and follow the instructions. I like to put cornmeal on the stone to keep it from sticking. You'll do fine.

    Your neighbor up the Socal coast


    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
  • tazcrashtazcrash Posts: 1,851
    It may be too late but don't forget to turn it so it cools evenly.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
Sign In or Register to comment.