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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

1st pizza on the egg

Haven't found a recipe yet so this was nothing exciting just a chef boyaredee box meal but man did it turn out pretty good, could have probably let it cook a little longer. Have no grid raiser or anything yet ( still need to figure out what i need) so i did PS legs down , pizza stone on the grid @550 for about 13-14 min.
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Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    That looks good, now try making your own dough, and check out the large number topings eggers come up with.  My pizzas just keep getting better.. 
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  • ddeggerddegger Posts: 244
    Looks good. Raising up a couple of inches helps, I think - also allows some space between the stone and the PS.
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  • newby84newby84 Posts: 51
    That's the plan , just need to search through all these recipes and find one to try. My wife wants to try all the fancy toppings, I'm a simple man I just like the reg ole pepperoni lol. Would it be better if I got one of those grid raisers? Most of the threads I've seen with pizza yall have some type of one? 
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  • newby84newby84 Posts: 51
    also, whats the best way to kill the temp? I put the green top on and shut the  front vent and its still at 300 an hour or so later 
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  • ddeggerddegger Posts: 244
    That's the way. ... takes some time for these puppies to cool. 
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  • daffy1909daffy1909 Posts: 447
    couple of small bricks under the stone works well!!! :-h
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  • Charlie tunaCharlie tuna Posts: 2,191

    The key to good pizza is the dough -- and all types of dough is tricky "stuff" !  I recently came across one that called for "cake flour" and i substituted "bread flour".  For some reason it was super good for thin crust pizza, i have made it three times with the same results.  It is listed here over the last few weeks.

    I maintain my temperatures with the vents -- getting the egg stabilized is the key, not chasing temperatures up and down during the cook.  Noticing how the egg reacts to opening the dome during the pizza cooks...

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  • sariverssarivers Posts: 67
    I tried my first pizza tonight. It was not as simple as I expected. It takes a little coordination. The biggest problem was getting the dough to the hot stone. I preheated the stone on the grill then took it inside to put the dough on and then the toppings. It turned out OK but I burned the dough a little on the bottom. Everyone wants to try again.
    Columbia, SC

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  • Mattman3969Mattman3969 Posts: 3,780
    @sarivers- get a good pizza peel so you can leave your stone on the egg. My wife bought me the BGE one and it works fine. If you put your dough on your peel then add toppings just make sure to shake the peel a few times to keep the dough loose, then it is off to the stone. If it is stuck when you try to transfer to the stone just lift a corner and gently blow under it and away it will go. All tricks I learned here.

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    Large BGE. Small BGE Henderson, Ky.
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  • smokesniffersmokesniffer Posts: 1,661
    AH, ZA on the egg. It is way better than take out, for sure.
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  • Charlie tunaCharlie tuna Posts: 2,191
    I use a stone on top of the grid at gasket level - indirect PS legs up.  I use none stick pizza pans because it is just easier to build the pizza on and handle "on" and "off the egg.  I get a good crispy thin crust pizza.
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  • daffy1909daffy1909 Posts: 447
    sarivers said:
    I tried my first pizza tonight. It was not as simple as I expected. It takes a little coordination. The biggest problem was getting the dough to the hot stone. I preheated the stone on the grill then took it inside to put the dough on and then the toppings. It turned out OK but I burned the dough a little on the bottom. Everyone wants to try again.

    i use partchment paper, make it on a cutting board then grab the parchment paper, slide it on the stone! then when its done slide it back onto the cutting board! very simple and still get the crisp on the bottom! i like to cut it about and inch bigger than the crust,just dont let it hang off the stone :-?
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