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CANMAN1976
Posts: 1,593
Good day all.....today I am going to try pizza on the BGE for the first time.Making my own sauce and the Martha Stewart dough.
My set-up will be 13" stone down on spider and 14" pizza stone on the adj rig extender high in the dome.
I was wondering what you all do between pizza's do you wipe with a wet cloth to cool the stone down or is this necessary? Secondly I was thinking 550-600 degrees is this a good temp....too hot? Lastly how long should they take and do you rotate them? I am using parchement paper on the stone also.
thanks.
My set-up will be 13" stone down on spider and 14" pizza stone on the adj rig extender high in the dome.
I was wondering what you all do between pizza's do you wipe with a wet cloth to cool the stone down or is this necessary? Secondly I was thinking 550-600 degrees is this a good temp....too hot? Lastly how long should they take and do you rotate them? I am using parchement paper on the stone also.
thanks.
Hows ya gettin' on, me ol ****?
Kippens.Newfoundland and Labrador. (Canada).
Comments
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I usually cook around 450 but 500 works to, unless I was doing neopolitan I'd keep the temp closer to that (500). No need to wipe or cool stone down between pies, you want it hot. You may want to remove the paper 4-5 mins into the cook, up to you I sometime do and then don't other times, not a huge difference. Depending on topping, pies near 500 can go 8-12 minutes. I usually do not rotate. I use a flashlight and peer into the top chimney, don't put your face directly over it, to see how it is cooking and help me decide if I need to rotate.Be WellKnoxville TN
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i do mine between 500/550 removing the parchment paper after about two minutes and turning the pie on my stone until its cooked i never really timed it (maybe between 8 to 12 minutes i'll have to time it next week to be certain) i just go by how the cheese is melted and the underside looks . also i have found that lighting the top of the lump completely rather than a few spots works better for me i use a torch to light my lump so its pretty easy to light the top layerLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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The key is to be consistent with your pies. I found my crust was cooking to fast so I cool my stone, in fact I target for a stone temp of about 350 when I put my pie in, dome is 500-550. Unless your previous cook was higher temp, you might want to wipe the stone anyway to get the crud that fell off the hot dome.See how your first pie goes, if the crust is cooked before the top, cool the stone.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks i'll keep y'all posted on how it goes:)
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
I would guess that if you put cool water on a hot stone you might crack it...just a hypothesis though.
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On thicker topped pies, I broil for a little while in the oven and then finish on the egg. This way the top and crust are finished together.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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Spaightlabs said:I would guess that if you put cool water on a hot stone you might crack it...just a hypothesis though.
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
CANMAN1976 said:Spaightlabs said:I would guess that if you put cool water on a hot stone you might crack it...just a hypothesis though.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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First things first the thermometer hits the stone because its so high on the rig ext, so I did this.
Shouldn't effect its accuracy right????
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
Spaightlabs said:I would guess that if you put cool water on a hot stone you might crack it...just a hypothesis though.If doing multiple pies, my stone will get too hot (at least with my dough and topping mixture) so I cool it.My stone is a <$10 from Kitchen Collection. cooked maybe a hundred pies.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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CANMAN1976 said:First things first the thermometer hits the stone because its so high on the rig ext, so I did this.
Shouldn't effect its accuracy right????Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Yes I raise my thermometer some as well, it will work.Be WellKnoxville TN
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Ok as a young kid I used to lie in my bed as my Dad and company watched hockey night in Canada and ordered Venice pizzeria,it was honestly the best smelling and tasting pizza I can remember.(I had some yes).
I have waited and tried many takeout pizzas and none reminded or tasted like those did some 25 yrs ago until today.Honestly best pizza I ever had and the house smells so good too!!
And yes I love my egg!!
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
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And princess cups to boot. Nice touch .Keepin' It Weird in The ATX FBTX
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Wife is doing Neiman Marcus chocolate chip cookies on the egg now for desert...its still hot!!!
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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