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pizza help!!!!!!!

trishtrish Posts: 15
edited 2:38PM in EggHead Forum
Pizza help... first time on the BGE :ohmy: :ohmy:
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Comments

  • trishtrish Posts: 15
    first time pizza on the BGE tonight! have plate setter and stone... HELP from anyone appreciated
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  • DarnocDarnoc Posts: 2,661
    What is your help question?
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  • trishtrish Posts: 15
    what temp and how long??? making simple grilled veggie pizza and a ham an pineapple one
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  • FlaPoolmanFlaPoolman Posts: 11,670
    Not the expert but have made a few good ones. What crust? with store bought I cook with plate setter legs down and egg feet under pizza stone at 500° for anywhere from 12 to 25 min. depending on the toppings.
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  • DarnocDarnoc Posts: 2,661
    If you have a plate setter go legs down and pizza stone on top and cook at 500 degrees for about 10 minutes.
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  • DarnocDarnoc Posts: 2,661
    The ham and pineapple might take about 13 to fifteen minutes depending on how thick the pineapple might be.You have extra moisture going on there and check the crust after the 13 minute mark and see how the crust is doing.
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  • East Cobb EggyEast Cobb Eggy Posts: 1,162
    Yeah, I do mine between 500-600.

    Note how clean your egg and platesetter are when done.

    Greg
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  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Put a 0.5" - 1" spacer between plate setter and stone. This will keep an even heat on stone. Even balled up tin foil will work,
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  • AZRPAZRP Posts: 10,116
    I go with plate setter legs up, main grid on the legs and the stone on the grid. The airspace between the setter and the stone will prevent scorching your crust. 450-500 degrees and be sure to have your Egg stable at that temp for 40-60 minutes before you bake. I take a damp cloth and lightly wipe the stone just before putting the pie on. With a flashlight you can look through the daisy and watch the progress. I would also recommend you use parchment paper under the pie to prevent sticking to the peel. Remove the paper when you rotate the pie 180 degrees after 7-8 minutes. -RP
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  • EggtuckyEggtucky Posts: 2,746
    This is a good suggestion..I use extended grate with stone on that to get the pie higher in the dome if you have one..(this config uses platesetter legs up)..if not..then plate setter legs down, egg feet, then stone like so...FirstSuccessfulPizza003.jpg
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  • DarnocDarnoc Posts: 2,661
    How is Joe doing? I hope ten eight and smoking.
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  • AZRPAZRP Posts: 10,116
    If my pie is 14" or less, I go with the setter legs up main grid, grid extender then the stone. -RP
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  • AZRPAZRP Posts: 10,116
    He pretty much just lays around, course that's what he is supposed to do. He goes in for the 8 week check up Tuesday, thanks for asking. -RP
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  • DarnocDarnoc Posts: 2,661
    This is the highest you can get the pizza stone in the Egg.A Darnoc original.

    spatchcockchicken084.jpg

    spatchcockchicken085.jpg
    Four and a half inch bolts on a thirteen inch grid with the BGE stone on top of that.
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  • how you bake your pizza on the egg depends on the type of crust you are using. for premade crusts i bake at about 420-450 for about 20 minutes per the package instructions.

    fattypizza-012.jpg

    18apr08-052.jpg

    pulledporkpizza-002.jpg
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  • FlaPoolmanFlaPoolman Posts: 11,670
    LOL you might start a competition for bigger domes :woohoo: looks great Darnoc.
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  • really? the highest? :woohoo:

    pizza-017.jpg
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  • DarnocDarnoc Posts: 2,661
    All I can say is that the BGE thermometer touches the top of the pie.It can't go any higher.The grate that I Used is a 13 inch one from a Weber grill and if I remember right the BGE stone is 14 inches.When I close the dome the 14 inch BGE stone will slightly scrape the inside of the dome but still close.Beers!
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  • sounds like you need some big nuts for spacers on your stem :P

    firstovernightbutts-003.jpg
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  • Fossil FrankFossil Frank Posts: 285
    RTD
    Geez Rick I just ate and that last pix makes me want to go around again.
    Frank
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  • sorry, mon

    that last one is pulled pork


    here's a couple more

    vinnypizzas-064.jpg

    chipotleprocspizza-011.jpg

    pulledporkpizza-007.jpg
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  • DarnocDarnoc Posts: 2,661
    DANG!! It takes a engineer to come up with that one.I was in the Audio business for forty five years and my brain does not work as yours does.The spacers are on the way.Have a great weekend.
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  • Judy MayberryJudy Mayberry Posts: 1,611
    Why go out to buy spacers? I've had a wine cork cut to right length holding out the thermometer from the dome for several years. Sweet!
    Judy in San Diego
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  • the nuts were laying on the bench in the garage and i don't drink wine. you can also just put the thermometer retaining clip on the outside instead of the inside

    mini-006.jpg
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  • EggtuckyEggtucky Posts: 2,746
    Absolutely fantastic lookin pies rick!!...been missn your pix..I must be on at odd hours or something...keeps the rest of us striving for the same rung on the ladder!! nice stuff! ;) B)
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