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first pizza

tjvtjv Posts: 3,485
edited 10:21PM in EggHead Forum
pizza20001.jpg
<p />Yes, it is a store bought frozen Tombstone - brickoven supreme. Heck, I'm to lazy to make a fresh one, when for $20 and a coupon, it's at the door in 30 minutes. [p]I cooked it super raised grid, 400-425 dome (I guess grid temp too), on a perforated pizza pan and with a pizza stone couple inches below the felt rim. [p]pizza40001.jpg[p] No telling how long it cooked, I just pulled it when it looked good to eat. I was getting a little frustrated as it did take longer than cooking it in the oven. The dough was crispy and the pizza did have a hit of smoke. [p]Any advice from the pizza experts...[p]T
www.ceramicgrillstore.com ACGP, Inc.

Comments

  • DarnocDarnoc Posts: 2,661
    tjv,
    It would have been better if cooked on the stone.The stone pre heated would be hotter and would have drawn the moisture out of the crust.

  • BabyBoomBBQBabyBoomBBQ Posts: 702
    pizza12006.jpg?t=1175021927
    <p />tjv,[p]Not an expert, but I get my best results with an indirect setup: inverted platesetter, grid, standard BGE raised grid and then pizza stone. I bring the stone up to temp with the egg. I shoot for about 550-570, but I've never tried a frozen pie. You got good top browning. That's something I see missing on a lot of pies, both restaurants and home made. I really like the taste of the cheese when it's a little brown. I let the above pie get a little too brown, but it was really good.
  • BENTEBENTE Posts: 8,337
    101_0359.jpg
    <p />tjv,
    not an eggspert but pizza works really well if you use the "feet" under stone and above the platesetter.
    also don't be shy about store bought this was a store bought crust
    101_00232.jpg
    with store bought sauce
    101_0264.jpg
    HTH
    happy eggin
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • MemphisMemphis Posts: 144
    BENTE, Is that a cna ?? or a jar ?? Bottom looks like a can - the top looks like a jar - what's up ???

  • KevinHKevinH Posts: 165
    Memphis,[p]My Publix sells this product in their homemade pizza display. It is made of metal, like a can, but it has a re-sealable top like a jar. It works pretty well. I grow fresh herbs in my kitchen, so I use this can/jar of sauce and add my own fresh herbs (basil, thyme, marjoram) on top of the sauce when I make pizza. One can/jar makes about 3 pizzas if you start with the Publix fresh dough balls.[p]-Kevin
  • BENTEBENTE Posts: 8,337
    KevinH,
    that's where i got it but i bought their pizza crust in the deli dept premade thin they have the thick but if i want thick i will use the fresh made
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • jake42jake42 Posts: 932
    tjv,
    Looks good. DiGiorno pizzas also come out quite well on the Egg.

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