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Pizza lesson tonight
Comments
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Tips? What temp did you cook at? Make your own dough?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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They cooked around 650 or so. Pizza dough was purchased from the pizza joint. Way better than dough from Publix...use parched paper and a good pizza stone. Make sure you burp at those high temps and use place setter legs down...
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I've been wanting to get a pizza stone and try some out. Its one thing I haven't made yet. Pizza just isn't on my diet right now is all.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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The Publix dough is not bad but, it isn't for high temps (500℉-550℉ is okay but, higher not so much because of the sugar content).anzyegg said:They cooked around 650 or so. Pizza dough was purchased from the pizza joint. Way better than dough from Publix...use parched paper and a good pizza stone. Make sure you burp at those high temps and use place setter legs down...
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Why did they recommend legs down? Did they place the pizza stone directly on plate setter. I've heard mixed reviews about doing that for multiple pizzas in a row.Dearborn MI
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The goal is the get the pizza as high in the dome as possible. This will cook the top of the pizza evenly giving its that cooked look. Slightly browned cheese and toppings. I did legs down until I bought a new rig from CGS. I'd say they both work well. My new rig get's the pie a little higher in the dome.
Temp - everyone has an opinion on temp and really depends on your dough. I always start at 550/600. Hotter is not always better.
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KenfromMI said:Why did they recommend legs down? Did they place the pizza stone directly on plate setter. I've heard mixed reviews about doing that for multiple pizzas in a row.
I've had no issues doing multiple pies with that classic setup. Inverted platesetter, green feet, stone. Topping doneness is subjective, and cooking both that and the crust is a balance. You can get too high in the dome as well. This setup is just right for me and the NY style dough used for the egg at fests.
#1 tip....make your own dough. NY style is only 6 ingredients, Neapolitan even less. Lahey's no knead is also classic. All you need is a bowl and spoon.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:KenfromMI said:Why did they recommend legs down? Did they place the pizza stone directly on plate setter. I've heard mixed reviews about doing that for multiple pizzas in a row.
I've had no issues doing multiple pies with that classic setup. Inverted platesetter, green feet, stone. Topping doneness is subjective, and cooking both that and the crust is a balance. You can get too high in the dome as well. This setup is just right for me and the NY style dough used for the egg at fests.#1 tip....make your own dough. NY style is only 6 ingredients, Neapolitan even less. Lahey's no knead is also classic. All you need is a bowl and spoon.
I'd eat that. Looks great
1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa -
Thanks man, just takes a little trial and error to find the sweet spot. The temp will climb some when doing multiples from the opening/closing, but not enough to make a difference in finished product.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Ok, yeah I have my grate raised with bricks so I guess we are achieving the same thing almost. I was just curious if the stone was right on the plate setter but it sounds like you use the legs so it's not.Dearborn MI
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We bought the dough at a local pizza place which made things easier....$1.50 for a personal 7 inch and $3.00 for the 14 or 16.., well worth it....
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Hey KenfromMI, the grill was on the plate setter and the stone on that. Your pizza looked fantastic... Why are you cooking NY pizza in a Chicago Bears shirt??? Just kidding, the Bears should be good this year man. Enjoy!!
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I think that was for Focker, I'm a Lions fan definitely not a Bears fan lolDearborn MI
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@anzyegg
You are going to have to come over and demonstrate that pizza lesson to me! I need all the pointers that I can get on pizza.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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