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Pizza situation?
Comments
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Is the pizza stone warmed up before you place the pizza on? if so do you know what temp it is? Maybe the crust is cooking too quickly before the toppings can cook through.Extra Large, Large, and Mini. Tucker, GA
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Yes the stone is hot,usually let it heat for 20 min or so.The crust is good, nice and brown its just the toppings that don't cook enough?Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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Put under broiler for a minute or two.
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Federalist226 said:Put under broiler for a minute or two.Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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maybe you could not give the stone quite as long of a head start heating up or, what i've seen others do is put the pizza on a stone, and then suspend another pizza stone above it via an adjustable rig or woo. the second stone above the pizza conducts radiant heat back down on top of the pizza, so you have it cooking hot from all angles. this more closely resembles a commercial pizza oven. it gives you thermal mass all around the pie.
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Use a couple of bricks to raise the pizza stone up in the dome that should give you more top heat.Gerhard
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Thought on top if the rig extender would be high enough ....it's really high in the dome as is.gerhardk said:Use a couple of bricks to raise the pizza stone up in the dome that should give you more top heat.
Gerhard
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
My son. You need another heat barrier. Another stone or an indirect piece. Even a pizza pan full of sand. Trick is to prevent the stone from getting too hot from the radiant heat of the lump.
Steve
Caledon, ON
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I do have a indirect piece down on the spider. I use the 13" bge stone down low and the 14" pizza stone on the adjustable rig extender up high.the crust is perfect at ten minutes but the toppings aren't done enough at this point is the problem.Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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I use the adjustable rig. Grid on top, indirect piece, copper plumbing tees on that and stone on top. Bet you have too much space between the indirect piece and the stone.
Steve
Caledon, ON
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Little Steven said:
I use the adjustable rig. Grid on top, indirect piece, copper plumbing tees on that and stone on top. Bet you have too much space between the indirect piece and the stone.
You maybe right LS.There is alot of distance between the two stones,will try your method next time:)Little Steven said:I use the adjustable rig. Grid on top, indirect piece, copper plumbing tees on that and stone on top. Bet you have too much space between the indirect piece and the stone.
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
To quote Gordon Pincent, Canadians don't lie. B-)
Steve
Caledon, ON
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Another technique - use the same set-up, same temps and cut back on the toppings by maybe 1/3rd. Try a pie and see how it goes. I'm betting with less topping your pie will cook and the cheese will brown. Plus - if you use lots of 'shrooms, peppers and onions, you have to evaporate much of the moisture before they start to cook. Try nuking them to "pre-cook" just a touch. Key is to change only one thing at a time, otherwise it's like chasing a fart in a windstorm. Good Luck!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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do what little steven says and also raise the temps to 650/700 and you should be good to go. the hotter the heat the faster it flows up into the dome to cook the top. above 700 you should get some black charring on top
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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Will all purpose flour burn at those temps?Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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CANMAN1976 said:Will all purpose flour burn at those temps?
)fukahwee maineyou can lead a fish to water but you can not make him drink it -
I've found that closing the daisy wheel (minimal air flow) entirely helps cook the top of the pizza better
I also cook mine at 600 and top always cooks to done
North Alabama - Roll Tide
LBGE 2013
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If you are just cooking one pie, you might try not pre-heating the stone. Put the pie on the stone, and set the stone in the egg. Of course, this doesn't help on your second pie!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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alabama_egg said:
I've found that closing the daisy wheel (minimal air flow) entirely helps cook the top of the pizza better
I also cook mine at 600 and top always cooks to done
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
If it takes your pizza 8-10 minutes for a perfect crust, then just ramp up the heat as soon as you put it on. The bottom will still cook just how you like because the stone isn't going to get a lot hotter with a pizza sitting on it. But 8-10 minutes is plenty of time to get more heat in the dome.
Another alternative is to take you pizza off the stone after the bottom is done and put it on a cookie sheet or something while the top finishes. That way the bottom doesn't continue to cook.
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something ive done with bread baking is swipe the stone with a cool damp towell before it goes on, gives you another couple of minutes of cook time. damp/ not wet
fukahwee maineyou can lead a fish to water but you can not make him drink it -
CANMAN1976 said:alabama_egg said:
I've found that closing the daisy wheel (minimal air flow) entirely helps cook the top of the pizza better
I also cook mine at 600 and top always cooks to done
North Alabama - Roll Tide
LBGE 2013
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Thanks for all the tips!!!
Will let you all know how it turns out when I do my next pizza:)
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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