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700 degrees, ready for pizza!

bcranbcran Posts: 37
edited June 2013 in Baking

First attempt at homemade pizza, 6.5 minutes on the stone.  Huge success!

Sausage, pepperoni, red onion, green pepper & three cheese blend.

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Comments

  • SkiddymarkerSkiddymarker Posts: 7,049
    Good for you, if everyone was happy, wood fire pies will become a regular event. 
    Some of us have found that at the higher temps, that is over 500, putting the setter legs up, grid, spacers then the stone will help save the gasket a bit. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • GriffinGriffin Posts: 6,920
    Looks great. Some very thin pizzas. Did you make the dough yourself?

    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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  • Krusty61Krusty61 Posts: 1
    First attempt at 550 was good but at 650 I melted the gasket.   Pulled pork with caramelized onions & Shitake mushrooms covered in smoked Gouda was a nice treat.
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  • bcranbcran Posts: 37

    Store purchased dough, quick, easy and tasty.  Also a good way to experiment.  Will try homemade dough next time.  We already had these in the house, from before I got my BGE.  


    I've done pizza one other time, from Papa Murphy's.  Basically, take and bake.  They make the pizza, you take it home and bake it.  That turned out really well too.  

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  • JohnInCarolinaJohnInCarolina Posts: 2,455
    bcran said:

    Store purchased dough, quick, easy and tasty.  Also a good way to experiment.  Will try homemade dough next time.  We already had these in the house, from before I got my BGE.  


    In my experience at those temperatures and for 10 minutes? - Store-bought dough means a burned crust.  Looks like yours came out OK though - nice work.  
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    Currently in Albuquerque, where I'm kicking ass every day, even without a basket.  
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  • GriffinGriffin Posts: 6,920
    We've done Papa Murphy's before, but usually if we are feeling that lazy, we just throw it in the oven. Sometimes laziness/tiredness trumps firing up the Egg.

    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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  • bcranbcran Posts: 37
    bcran said:

    Store purchased dough, quick, easy and tasty.  Also a good way to experiment.  Will try homemade dough next time.  We already had these in the house, from before I got my BGE.  


    In my experience at those temperatures and for 10 minutes? - Store-bought dough means a burned crust.  Looks like yours came out OK though - nice work.  


    6 and a half minutes.  Crust had the perfect amount of black on the bottom, nice and crispy.  

    I think these are it:  http://www.mamamarys.com/7-thin-crispy.php


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  • SamFerriseSamFerrise Posts: 544
    I don't see the benefit of 700 degree pizza cooks.  Causes more problems than it is worth.  The Egg will never be a Neopolitan oven,so why go nuclear?

    Simple ingredients, amazing results!
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  • GriffinGriffin Posts: 6,920
    @SamFerrise I know temp all depends on the dough you are using, but what is your preferred temp with your dough? We did a NY style one last night and 500F was right on.

    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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