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Pizza Tutorial
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vidalia1
Posts: 7,092
As we know there are lots of ways to do things on our BGE. This is a step by step of how I do my pizza. I have parchment paper and a pizza peel but I no longer use them as I now have 2 AirBake pizza pans from target. They are $9.99 and I have two so we can keep the pizzas coming.
We use Publix pizza dough...it needs to sit out for 2-3 hours so it can be rolled easily with a little flour underneath
Lay it over the pizza pan which is sprayed with Pam
Cut the crust to make a perfect 15 1/2" pie
Tonights toppings...EVOO, Trader Joe's pizza sauce w extra oregano, 3 types of cheese, pepperoni, bacon & pine nuts
The BGE is ready
My setup...platesetter with feet down, grid & pizza stone...they have heated up for 30 minutes
12 minutes later at an average of 525 dome temp...no paper, no cornmeal just straight on the pizza stone with the pizza pan
now it is ready...I carry it to the kitchen and slide it right off on the granite counter top where it is cut
and eaten...mmmm good & sooo easy
I hope you enjoyed the tutorial because we enjoyed the pizza... :P
We use Publix pizza dough...it needs to sit out for 2-3 hours so it can be rolled easily with a little flour underneath
Lay it over the pizza pan which is sprayed with Pam
Cut the crust to make a perfect 15 1/2" pie
Tonights toppings...EVOO, Trader Joe's pizza sauce w extra oregano, 3 types of cheese, pepperoni, bacon & pine nuts
The BGE is ready
My setup...platesetter with feet down, grid & pizza stone...they have heated up for 30 minutes
12 minutes later at an average of 525 dome temp...no paper, no cornmeal just straight on the pizza stone with the pizza pan
now it is ready...I carry it to the kitchen and slide it right off on the granite counter top where it is cut
and eaten...mmmm good & sooo easy
I hope you enjoyed the tutorial because we enjoyed the pizza... :P
Comments
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very good slide show,i must get one of those.thankyou...
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you slice directly on your counter top? :huh:
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with a granite counter top i sure do...we use it as a cutting board all the time...not just pizzas...onions, celery, etc...it was one of the selling points on getting granite...
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That Pizza looks :P
Make a hole at bottom of your temperature gauge to remove internal water
JF -
Kim, I use the same airbake pans but don't spray them with Pam, mine are non stick. Also I don't use a stone. Plate setter legs up, main grid with the grid extender, and set the airbake on it. This puts the pie up into the dome and seems to cook the toppings better. -RP
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Pizza looks fantastic! Interesting combination of ingredients!
FWIW - I used to cook with the grid on but pizzas were picking up some off-flavor. At the suggestion of some on this board, I stopped using the grid and started using spacers (flat stones) between platesetter and stone and the pizzas immediately tasted better. I thought the grid was clean but my pizzas definitely tasted better without it. -
just bot one of those pans....trying to get a crispy well done crust..
allen -
I love those airbake pans. I don't use the second stone, I set the pan on BGE feet. I have a meat lovers one right now, homemade canadian bacon, fatties, and cherry wood bacon crumbles.
Mike -
Mike,
That sounds good. Put some tomato on the bacon. Or put some pinapple on the bacon. Soooo Goood.
GG -
Very nice job. Pizza looks very nice.
The grid on top of the platesetter looks like just enough air space for the pan.
GG -
What a perfect looking pie! I'm heading to Target first thing tomorrow!
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Thank you! Now all I need to do is get a couple more low temp cooks out of the way and it is pizza time.
gp -
You mean those nasty a$$ red things that have battery acid in them? :ohmy: :woohoo: :evil:
Mike -
:laugh: :laugh: yup! pineapples.
Kent -
oh...my cars have air bags, but I don't try to...oh, nevermind.
LOL and NO we don't have plastic covers on our furniture! Guess I'm from a different era when steel and stone never came together except to overpower one or the other depending on hardness. -
It usually is more of a problem to not get a burned crust, good luck. -RP
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Randy I will try that next time...I have done that before when I am doing 2 pies at a time...one large one small...ooh 2 pies
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Pizza on the egg is the best!!!!
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I like to cook mine at 900-1200 deg...
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Kim, I took your advice on using the Air Bake pans months ago and have been pleased. My pizza setup is a little different than yours though. Also, I often slide the pie off of the pan and onto the stone directly about halfway through the cook. This gives it a little crispier crusts which we like and also allows the pan to cool which menas it can be carried by hand without gloves.
Yours is an excellent post, thank you.
It was great to see you in action last weekend. I have learned alot from you, Fidel, Doug, & others.
PS. I use the TJ's sauce as well. It's great! -
Kim,
That is a great idea with the grid in using it as a spacer between the stone and the platesetter.
Greg -
Thanks for the tip. I've been using the Airbake pan since I don't have a peel. Great idea to cook it a while on the Airbake then transfer it to the stone. I'm gonna try it with my next pie.
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