Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
My First Pizza
Options
Austin Smoker
Posts: 1,467
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!
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!
Comments
-
Good looking pizza what type of cheese?
-
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. -
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? -
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.
-
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.
My kids moved away years ago so no complaints. -
-
I just found your website a couple weeks ago, it is really great! -RP
-
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
-
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
-
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:
-
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. -
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. -
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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum