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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Getting better at pizzas

bccomstockbccomstock Posts: 337
edited June 2013 in EggHead Forum
This is about my 4th time doing pizzas on the Egg.. And my second time using the Serious Eats New York style dough and sauce recipes, which are great by the way (dough - and sauce - And one batch of sauce lasted through 6 pizzas.  I should note that I modified the sauce recipe slightly by using whole peeled tomatoes with basil in the can instead of using basil sprigs.

I did have a couple mishaps along the way.. 

First off, I mixed the last of my WGWW and Royal Oak bags.. And I had forgotten that the Royal Oak I had was extremely sparky.. So I got some ash bits on the first pizza.. Extra flavor, right? 

Then the fire was raging pretty well and I wanted to slow it down a bit, so I closed all the vents.. Y'all see where this is going, right?  Well, not once, but twice I got a nice flashback.. First I took the closed daisy wheel off and figured that was enough air.. So when I opened the bottom vent, what did I have but a huge stream of fire shooting out at me.. For some reason I shut it back down, burped the Egg and tried to open the dome.. Yep, more fire.  It was definitely an experience.. And one some of my arm hairs won't forget.

I was trying to beat some oncoming rain clouds, so I rushed the first pizza.. The stone wasn't hot enough and it took the pizza a bit to cook.  I pulled it early and ended up having to finish it in the oven for a few minutes.. Oh well.

Then on the second pizza, it wouldn't launch from the peel properly (she who shall not be named didn't know the "shaking the peel while making the pizza" technique) and I ended up losing some of the pepperoni topping.. 

All things said, though, they came out pretty well.. Hopefully even better on the next attempt..

Here's a pic..

MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Blog:


  • BeerIAmBeerIAm Posts: 21
    Makes me hungry.  Thanks for the laugh too.  And I'm laughing with you not at you because I imagine this happening to me.  Those pizzas do look yummy!
  • AltonAlton Posts: 443
    What temp ?
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
  • bccomstockbccomstock Posts: 337
    edited June 2013
    Alton said:
    What temp ?
    Mostly between 500 and 550.. I did my last batch more from 600 - 700 and those cooked really quickly and the results were good.. I was rushing it a bit this time hoping it wouldn't rain on my evening.  Just tried to get cooking as quickly as possible.

    And I'm pretty surprised the pizza stone I'm using is hanging in there.. It says it's rated for 450, but I used it on the 600 - 700 cook with no problems.. 
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog:
  • SkinnyVSkinnyV Posts: 2,742
    Lookin good
    Seattle, WA
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