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How Long Should I Cook Pizza?

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Unknown
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edited November -1 in EggHead Forum
Hi everyone! We are about to try our first pizza on the Big Green Egg. What we would like to know is this: 1) At what temperature do we cook the pizza, and 2) How long do we cook the pizza? As this is our first attempt and we were caught in a short notice situation, we are using a frozen Tombstone pizza. Any and all suggestions will be GREATLY appreicated! Thanks and Happy Father's Day to all... Deb
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  • nikkig
    nikkig Posts: 514
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    Deb,
    I have never cooked a frozen pizza on the egg (always do fresh), but I beleive you just follow the directions on the package.[p]
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  • Shelby
    Shelby Posts: 803
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    Deb,
    I know others have tried frozen but I haven't.
    For my pizza, I heat the plate setter/pizza stone combo to about 600* for 20 mins or so, then slide the pie on. Should take 10-12 minutes.
    Let me know how it comes out.
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    Deb,
    In case it is not too late, use the temperature on the box. I cooked some DiGiorno's at 650, 600, 550 and the crust always burned if I preheated the stone to a stable temp. (I believe in preheating so that you know what the temperature of the stone is.) DiGiorno says 450 and that is what I use. Spin also recommends putting it on a grid on top of the stone, as I remember. But, you can't go wrong if you preheat to the box temperature and keep an eye on it.[p]TNW
    The Naked Whiz
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  • Spring Chicken
    Spring Chicken Posts: 10,255
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    Deb,
    Shelby is right, about 600° to 650° for about ten to twelve minutes for a store-bought frozen pizza. I assume you have a pizza stone and a plate setter or those times and temps may be off quite a bit if you are using a metal cookie sheet or something. [p]My wife and I like DeGernos Supreme. I first tried cooking it according to the instructions but there is a big difference in cooking in the Egg and cooking in your regular kitchen oven. [p]The stone and a very hot temperature is about as close as we can get to doing it like a pizza restaurant does it. You can add smoking chips if you like but I think you will like the flavor you get from plain lump. It tends to have a flavor of its own that enhances the flavor of the pizza.[p]Another nice feature of cooking a pizza at high temperature on the Egg, is by the time you finish the first one, a second one is ready to eat. You can keep 'em going all night.[p]We are very happy with the Egg and DeGerno's pizza, so we really don't plan to start making our own from scratch anytime soon. [p]Good luck.[p]Spring Chicken
    Spring Texas USA

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