Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Best Eva First Pizza

Been busy with kitchen renovations so I haven't been egging that much. I couldn't wait to get back to it and make our first pizza on the egg. I've done a few low temp cooks to cure the gasket so I was ready to a 500* - 600* dome temp. I set up my PSWoo3 with the Plate Setter feet down. I put the pizza stone on top of the ss grid which is at felt level with the Woo. That leaves about a 1/2" air gap between the stone and plate setter. I stabilized the egg at 550 with the stone in the egg for the warm up and stabilization period (about 45 minutes). The dough was from our favoite Italian Deli. For the toppings we used a pesto from a local farm which the farmer calls "Besto Pesto". Added fresh Buffalo Mozzarella and grape tomatoes (too many). It was in the egg for about 10 minutes which was longer than I expected from some of the posts and videos that I reviewed. I came out great. The crust was done just right and the hint of smoke that the cheese and crust picked up made it so delicious. We make a home made pizza on a regular basis but this one was far and away the best we've ever done.



Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet


  • newby84newby84 Posts: 107
    Looking good
  • ChubbsChubbs Posts: 6,841
    I have a yellow grape tomato bush in the yard. Good stuff.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • travisstricktravisstrick Posts: 5,001
    I'll take two
    Be careful, man! I've got a beverage here.
  • KennyLeeKennyLee Posts: 739
    Nice pizza BrotherEgg.  After much trial and error (and some serious flops when it comes to pizza), I've found my happy zone to be 550* for 10 minutes as well.  Easier to get to and maintain than the 600-700* range I was trying and really seems to be consistently good. 


    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • BrotherEggBrotherEgg Posts: 95
    Thanks guys. From reading all of the pizza posts it looked to me like the 550 to 600 range worked best.

    One thing I had to do was remove my grid extender to get the pizza stone centered. Has anyone else found a work around? Not a big deal but I didn't think that one through before I installed it.

    Chubs, those yellow grape tomatoes are supposed to be low acid. I like them a lot and considering the punishment I've done to my tummy over the years I'm sure it's welcome.

    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • finsterfinster Posts: 136
    Green and gold caprese, nice.
    MBGE in Charleston

  • GriffinGriffin Posts: 7,608

    Nice looking pizza and love the topping combo. We had a yellow grape tomato bush, but it seems to be done producing for the year already.

    As far as temps and time go, that's gonna vary depending on the type of dough you use. Some work better at 450 for longer, some at 500 and some way past that. Depends on the recipe, but it looks like for the dough you got from your Italian Deli, it was spot on. Good job.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


Sign In or Register to comment.
Click here for Forum Use Guidelines.