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First time doing pizza in cast iron

So tonight I am going to follow this: http://eggheadforum.com/discussion/1148443/frozen-pizza-sorta/p2 and do couple pizzas in a cast iron. I have the exact same size cast iron that @griffin used. Couple questions as this is my first time ever making pizza. Griff mentioned putting canola oil on bottom mould olive or vegetable work? I don't have canola. Also how much dough? I bought two 16oz of dough from whole foods. Is that perfect for 2 or? I got some real mozzarella, not the pre shredded stuff. Any other tips for a newbie would be appreciated. Will post pics in this thread afterwards.
Boom
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Comments

  • FanOfFanboysFanOfFanboys Posts: 1,833
    edited March 2013
    Also do you preheat the cast iron? I assume no but wanted to verify. Hoping to fit two pans on there at same time.
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  • r270bar270ba Posts: 763
    Can't wait to see the results. Please post pics. Do you make your own dough?
    Anderson, SC
    XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)
    Webber Kettle and Webber Summit Gasser
    Want List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $

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  • BudgeezerBudgeezer Posts: 513
    You do not preheat the cast iron. I use olive oil as well with a sprinkle of sea salt. The pan pizzas turn out great.
    Edina, MN

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  • BudgeezerBudgeezer Posts: 513
    Picture above was a smoked meatloaf cheese burger pizza.
    Edina, MN

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  • ChubbsChubbs Posts: 5,089
    edited March 2013
    I have been doing skillet pies for a few years. I use olive oil. Pour it in skillet, swirl around to coat bottom and walls of skillet. Throw dough in. If enough time let it rise to fill skillet. If not enough time push it to fill skillet. If it doesn't go quite to edge no worries. Skillet pies hold a lot more ingredients. I usually use tomato slices as base instead of sauce. Take the cheese all the way to the edge so it makes a crusty cheesy crust. I go 500-550 done for 25 minutes then check bottom of pie. Sometimes go to 30 minutes. Let sit for little bit before cutting. I remove mine onto a cooling rAck like budgeezer for 20 or so. Enjoy.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    @chubbs how much dough? 16oz about right for a 10.5" skillet? I just put some olive oil and dash of sea salt at bottom and threw dough in pan in oven with light on like griff mentioned. I hope to cook about 7 so have 90 mins to let it fill itself out. You go 550? I've seen most guys say 425-450. Don't want to burn. Have two pans so plan to cook both at same time
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    @budgeezer that's a good idea. Tonight just doing simple mozzarella and pepperoni. If I don't screw up I'll start expanding what I do with toppings
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    Also about how much cheese per pizza? Any idea in ounces?
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  • BudgeezerBudgeezer Posts: 513
    Not sure in ounces but you want to create a cheese gasket, edge to edge.
    Edina, MN

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  • MayberryMayberry Posts: 466
    You're in for a treat. I love doing cast iron skillet pizzas!
    Athens, GA
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    So I never got a answer. And for anyone searching Internet in the future: 16oz of dough is way too much. Ha. By time I got middle cooked the bottom and outside was over cooked. I think will go 12oz next time. I'll post some pics tomorrow. The middle was good and I def learned a lot, just for how to layer toppings and dough quantity. I feel my next one will be a success.
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos
    Boom
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    Those are pictures after half hour and outside perfect and ready. But again way more dough than needed for that size pan so had to cook another 30.
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  • WiltOnTiltWiltOnTilt Posts: 102
    edited March 2013
    What temp were you at? That's a long cook! Looks worth it though!
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    Wilt, about 450. By time the inside was cooked the outside was burnt. So going to try again soon but with 12oz of dough.
    Boom
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  • demodemo Posts: 145
    Indirect I assume, platesetter legs up or down??
    Thanks
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  • ChubbsChubbs Posts: 5,089
    Sorry for just seeing this. I use a 1 lb dough ball from publix if rushed or a little less if make my own. Here is my setup @demo. Platesetter legs down. Ceramic feet then skillet on those. I go 500-550 for 25-30 mins
    image.jpg 779.3K
    image.jpg 500.3K
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • GriffinGriffin Posts: 6,776
    Sorry, I'm just seeing this as well. Not online much during the weekend. Computer at home is down so I'll occassionally jump on with my Kindle Fire if I get really bored. I never really weighed out the dough. I just used Zippylips recipe and cut it in half. Not sure on the weight so I wouldn't have been able to help you if I had seen it in time.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Dyal_SCDyal_SC Posts: 2,275
    Looks great to me, fanoffanboys!
    2014 Co-Wing King
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  • FanOfFanboysFanOfFanboys Posts: 1,833
    Ok so trying again. This pic is terrible but I tried to make it about 10 ounces. Was 16 and I split. So hoping this is better Photobucket Pictures, Images and Photos
    Boom
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  • ChubbsChubbs Posts: 5,089
    Make sure cheese goes all the way to edge of skillet. The ole cheese gasket. I makes it IMO. Good luck
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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