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.

Papa Murphy Pizza

blackmosquitoblackmosquito Posts: 30
edited August 2013 in EggHead Forum
Got the Dome temp right at 425.
Plate setter legs down and the stone right on top.
Let them heat for about 15-20 mins.
Put pizza on stone, still in Papa Murphy card board.
After 10-12 mins, I used tongs and slid the cardboard out from pizza and left pizza on stone.
Cooked for about 6-8 mins longer and came out perfect.



IMG_8806
IMG_8805

Comments

  • MickeyMickey Posts: 17,539
    Nice
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • jaydub58jaydub58 Posts: 2,036

    Another way to try this (there's always another way),  is to ease the Papa Murphy's pizza off the cardboard tray on to a sheet of parchment paper.  Seems to crisp up the crust a bit better.

     

    :P
    John in the Willamette Valley of Oregon
  • Cool.  Thanks for the tip!
  • TerrebanditTerrebandit Posts: 1,623
    I've got to get me a pizza stone. Love Papa Murphy Pizza.
    Dave - Austin, TX
  • ChokeOnSmokeChokeOnSmoke Posts: 1,861
    edited August 2013

    Looks good.

    My biggest issue with Papa Murphy's pizzas is that the crust always gets over done.
    I started heating the pizza stone for only 10 minutes, leaving the cardboard on,  and sticking closely to the 425 recommendation and then they'd turn out pretty good.

    I've gone completely now to making my own crust.  It's not difficult and gets much better, consistent results.
    Packerland, Wisconsin

  • I've been wanting to do my own crust but was a last minute decision for pizza.  Been using Publix crust which isn't too bad.

    Do you have a recipe for dough you use?  Breadmaker?

    If that stone gets too hot, then yea it will burn em for sure.

    Go with the BGE stone.  I have heard some others i.e. pampered chef and some others crack after too much heat.
  • jaydub58jaydub58 Posts: 2,036

    My best luck system;  platesetter legs down.  Pizza stone on the PS with some spacers between them (I use 3/8 inch nuts).

    Ease the pizza off the PM cardboard onto parchment paper.  On the stone until done.

    Good eats!

    John in the Willamette Valley of Oregon
Sign In or Register to comment.
Click here for Forum Use Guidelines.