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First try with pizza

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carp210
carp210 Posts: 9
in EggHead Forum
I am a relatively new small bge owner and decided to try pizza. It turned out pretty good but the bottom was a little over cooked. Any advice on the perfect temp?
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  • onedbguru
    onedbguru Posts: 1,647
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    At what temp did you cook it?  No one can definitively give you the answer to that.  We know what our Egg does consistently and it varies from Egger to Egger.  I have an XL and cook it between 600-700 and know that it will be on the stone for < 4-5 minutes.  You will want to Eggsperiment for your perfect pizza Eggsperience.  
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  • Zeke21
    Zeke21 Posts: 20
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    I go with 450 on my medium for 17 minutes.

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  • JMCXL
    JMCXL Posts: 1,524
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    can you explain your setup and cooking temp

    I have a Woo with stone and (recently) my AR with grate high in the dome (no second stone). that method (for me) cooks fast.  

    A different option would be a second stone around felt level or higher to cook on. This method is slightly easier for me to control high temps. 

    I cook pizza around 600 (plus) but watch and rotate after a few minutes to make sure the cook it even. 

    I am sure you will see other option.  Check out my youtube link in my signature (below) that will show a video of a Pizza cook i did a few weeks ago. Grilling with Papa J
    Northern New Jersey
     XL - Woo2, AR      L (2) - Woo, PS Woo     MM (2) - Woo       MINI

    Check out https://www.grillingwithpapaj.com for some fun and more Grilling with Papa (incase you haven't gotten enough of me)

    Also, check out my YouTube Page
    https://www.youtube.com/c/grillingwithpapaj

    Follow me on Facebook 
    https://www.facebook.com/GrillingPapaJ/

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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    I have the XL and have found that 500 works best on my rig.  Bottom one, you will get a lot of opinions, you have to find the sweet spot on your egg.  It's pizza on the egg!!! Enjoy the journey!  Your consumers certainly will!  Nice job out of the box.  Keep at it.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • Deek1997
    Deek1997 Posts: 46
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    Just remember the pizza stone temp is not the same as the Egg. It takes a while to absorb the heat, but once it does it stays pretty consistent. I did pizzas tonight and put them on when the stone got to 500 degrees. Dome temp was about 650. 
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  • Stormbringer
    Stormbringer Posts: 2,082
    edited September 2016
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    @carp210 there are so many different views on temperature and setup. Part of the fun of being a BGE owner is finding what works for you. I recently wrote a short guide on my food blog that was the conclusions of my personal pizza journey with the BGE, it may help you

    https://www.thecooksdigest.co.uk/2016/08/24/cooking-pizza-with-a-big-green-egg/
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    If the bottom is overcooked, you cooked it too long.  Less time next time.  Once you have determined the proper time you may need to raise the stone to get the toppings cooked in the given time.

    There is no perfect temp.  There are many types of pizza and they have differing cooking needs. In general, I think of the differences in terms of "thin crust/high temp/short time/high hydration dough" vs "thick crust/lower temp/longer time/lower hydration dough". Many people like what is often called American style pizza. This is medium to medium-thick crust cooked at moderate temps for longer times. 500°F +- works well for this. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • carp210
    carp210 Posts: 9
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    Thanks for all the advice. The egg is very exciting to learn on!
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  • bgebrent
    bgebrent Posts: 19,636
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    Nice pie.  Get her up to 500 and don't over top your pie.  Stone high in the egg and you'll get it.
    Sandy Springs & Dawsonville Ga
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  • GregW
    GregW Posts: 2,677
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    Nice looking pizza.
    It's been years since I made one on the egg.
    I've got to give it another try soon.
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