Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

My First Pizza

Austin SmokerAustin Smoker Posts: 1,467
edited 4:31PM in EggHead Forum
I have seen many beautiful pizzas on the forum, and after salivating for months, I finally bought a pizza stone last week.

I started simple - classic and simple sauce from canned diced tomatoes, a little onion, garlic and herbs + fresh mozzerella from Central Market, a little EVOO and oregano for finish. I baked it at 550 to keep the crust from getting too crisp (the kids don't like it black - ARGHH!)

BUT, for a first try - it turned out great! Thanks for all the inspiration!

June044.jpg

Comments

  • Good looking pizza what type of cheese?
  • FidelFidel Posts: 10,168
    Be careful - pizza on the egg is an addictive habit! I do it at least once a week now after I waited years to try my first one.

    Did you place the stone directly on the platesetter? If so, I get better results if I have an air buffer between the stone and setter. I use extra green feet, but aluminum foil balls will work too.

    I have actually begun using a pizza screen and really like how the pies are turning out. It lets a little air get between the crust and the stone. Once it is set I slide it off the screen and directly onto the stone to finish. Saves having to cut parchment paper and making the pies is much easier on the screen.
  • Austin SmokerAustin Smoker Posts: 1,467
    I cut slices of fresh mozzerella made at the grocery I shop, Central Market

    Chef in the Making wrote:
    Good looking pizza what type of cheese?
  • cigarstockcigarstock Posts: 61
    I am glad you posted this as my family (I) will ber trying our first tonight. First though I will do the wings (Georgia Red WIngs in the BGE cookbook) for appetizer. Father's day will be junk food day. Thanks for sharing. I hope mine will turn out.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Here's one I did last night, not my first but I almost lost it. 700+ for 10 mins. Normally it would have been OK but it was slightly to big for the stone. Whn I peeked through the top all hell was breaking loose.

    A bit singed but still a very good pizza.
    SingedPizza.jpg
    My kids moved away years ago so no complaints.
  • UnConundrumUnConundrum Posts: 536
    I have several recipes for pizza cooked on the egg. Check out www.recipesonrails.

    502-pizza.png

    501-pizza-dough.png

    511-honey-mustard-chicken-pizza.png

    592-neopolitan-pizza.png
  • AZRPAZRP Posts: 10,116
    I just found your website a couple weeks ago, it is really great! -RP
  • UnConundrumUnConundrum Posts: 536
    Thanks. It's been fun building it, and I've make virtually everything there....but it's a PIA for other people to figure out how to post there... We're going to have to rework that some day when I have nothing else to do ;)
  • AZRPAZRP Posts: 10,116
    If I'm doing 14" pizzas, I go with the plate setter legs up with the main grid and grid extender and put the stone on that. I like my cheese to brown slightly without burning the crust. -RP
  • UnConundrumUnConundrum Posts: 536
    My system is similar to RP, but I put the plate setter feet down, then the normal rack, and then the pizza stone, as pictured below:

    912-neopolitan-pizza.jpg
  • 02Roush202Roush2 Posts: 119
    Fidel wrote:
    Be careful - pizza on the egg is an addictive habit! I do it at least once a week now after I waited years to try my first one.

    Did you place the stone directly on the platesetter? If so, I get better results if I have an air buffer between the stone and setter. I use extra green feet, but aluminum foil balls will work too.

    I have actually begun using a pizza screen and really like how the pies are turning out. It lets a little air get between the crust and the stone. Once it is set I slide it off the screen and directly onto the stone to finish. Saves having to cut parchment paper and making the pies is much easier on the screen.

    Hey Rod, I am gonna cook my first pizza on the BGE this evening and wanted to see where you found a pizza screen. I am not familiar with them. I'll probably run up by the Mall of GA this afternoon and pick up a pizza stone for the BGE. Thanks in advance for any info.
  • 02Roush202Roush2 Posts: 119
    Fidel wrote:
    Be careful - pizza on the egg is an addictive habit! I do it at least once a week now after I waited years to try my first one.

    Did you place the stone directly on the platesetter? If so, I get better results if I have an air buffer between the stone and setter. I use extra green feet, but aluminum foil balls will work too.

    I have actually begun using a pizza screen and really like how the pies are turning out. It lets a little air get between the crust and the stone. Once it is set I slide it off the screen and directly onto the stone to finish. Saves having to cut parchment paper and making the pies is much easier on the screen.

    Hey Rod, I am gonna cook my first pizza on the BGE this evening and wanted to see where you found a pizza screen. I am not familiar with them. I'll probably run up by the Mall of GA this afternoon and pick up a pizza stone for the BGE. Thanks in advance for any info.
  • 02Roush202Roush2 Posts: 119
    Fidel wrote:
    Be careful - pizza on the egg is an addictive habit! I do it at least once a week now after I waited years to try my first one.

    Did you place the stone directly on the platesetter? If so, I get better results if I have an air buffer between the stone and setter. I use extra green feet, but aluminum foil balls will work too.

    I have actually begun using a pizza screen and really like how the pies are turning out. It lets a little air get between the crust and the stone. Once it is set I slide it off the screen and directly onto the stone to finish. Saves having to cut parchment paper and making the pies is much easier on the screen.

    Hey Rod, I am gonna cook my first pizza on the BGE this evening and wanted to see where you found a pizza screen. I am not familiar with them. I'll probably run up by the Mall of GA this afternoon and pick up a pizza stone for the BGE. Thanks in advance for any info.
Sign In or Register to comment.