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Pizza tips?
CheeseheadinAZ
Posts: 315
I have now made 6 pizzas on the BGE and am getting better. Last one was awesome. However finding the 3rd pie of the night usually gets a touch burned on the bottom. Cooking at 650. I have tried wiping the stone with wet rag a Between pizzas. Any tips would be appreciated.
On a side note:
1. Why do my pictures come out side ways?
2. What does "OT" in the subject line mean. Every time I see it I wonder what the hell
On a side note:
1. Why do my pictures come out side ways?
2. What does "OT" in the subject line mean. Every time I see it I wonder what the hell
Comments
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OT means off topic.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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I knew it was something simple. Thanks qdude
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Cell phone pics? You have to rotate the phone 90° clockwise or counterclockwise, can't remember which. CCW, I think.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
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@Little Steven yes... plate setter legs up, grid then pizza stone.
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What device are you using to upload pics?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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You might want to get a couple of bricks, set them on the grid, platesetter legs on the bricks, five 1/2" plumbing tees and then stone on them. IMHO you have too much space between the indirect piece and the stone is overheating. I can't get my head around wiping the stone with a damp cloth and taking much heat out.
Steve
Caledon, ON
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I do Pizzas with great results at 500. I am not convinced that hotter is better at least with all purpose flour.Beyond that, try getting the stone higher in the dome - I use the platesetter legs up, the grid, and the stone about 4" above that (I use 3 flour pots to raise mine). When I cooked with the stone right on the grid, the crust was done before the toppings. I find when the stone is higher in the dome, the top cooks faster and at the same speed as the bottom.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Totally agree with higher in dome is better.
GM
I'm from North Carolina summer and Okeechobee Florida winter.
I'm only hungry when I'm awake!
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Thanks I'll try higher in the dome. @ grege345 i'm using my iphone.
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Rotate the iPhone so the volume buttons are on the bottom when you take the picture, it is the wrong way but for here it's the right way
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Higher is hotter though.
I'd try backing down the temps to 550ish?
You are close to nailing it -IMO.
-SMITTY
from SANTA CLARA, CA
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I just found a fancy graphic making app. So fooling around with it, I put together this graphic on how I do pizza. Lots of thermal mass, and space in between layers. I also find parchment paper to be essential. Even though some of the very best pies I have ever had were done brick oven on corn meal in CT, parchment paper works quite well for me.Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
@CheeseheadinAz seems like you already figured out how to select photo from existing. After you have selected photo and it has finished uploading the pic shows up as a tiny pic under your comment box. Before you select post comment, touch that little photo. After you touch that photo you'll see insert image-delete image on the bottom of that tiny pic. Select insert image. That should do it. Now press post comment.LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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grege345 said:@CheeseheadinAz seems like you already figured out how to select photo from existing. After you have selected photo and it has finished uploading the pic shows up as a tiny pic under your comment box. Before you select post comment, touch that little photo. After you touch that photo you'll see insert image-delete image on the bottom of that tiny pic. Select insert image. That should do it. Now press post comment.---------------------------------------------------------------------------------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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