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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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Second Time Pizza

SeeingSpotsSeeingSpots Posts: 151
edited January 2013 in EggHead Forum
Thanks to advice from this board I used the parchment paper approach to cooking pizza on my LBGE.  It turned out awesome!  Very easy to get onto stone and off again.  No sticking, no mess, no peel.  Easy.  The very bottom of the crust was like a cracker, with the middle to top being soft.  Perfect!


Flowery Branch, GA  LBGE
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Comments

  • Solson005Solson005 Posts: 1,906
    Good looking pizzas always good to hear a new method works out for a fellow egghead. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • calikingcaliking Posts: 6,718
    Good looking pies!.

     I tried parchment  when I made pizza recently and really liked it too. Rolled out 3 crusts on parchment, then assembled the toppings and popped em into the egg one by one. This assembly line approach worked well - no worries about assembled pizzas sitting too long on a peel, no wrestling to jiggle it off the peel into the egg. I removed the parchment midway to let the crust get crispy. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking said:
     I removed the parchment midway to let the crust get crispy. 
    Thanks.   Yes, I did the same.  Amazing how easy.
    Flowery Branch, GA  LBGE
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