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First pizza attempt...turned to a calzone

Bulldog MomBulldog Mom Posts: 242
edited 6:20PM in EggHead Forum
So, we've used our BGE a total of 4 times. Tried to make pizza tonight...but ended up having to save it by turning it into a calzone.

I think my critical mistake was preparing the 'zza and then thinking that I could "easily" transfer said pie from a metallic surface to the preheated stone. Although I put corn meal between the dough and the metal, it just didn't work and so I folded it in half, cooked it at 500 for 10 mins each side and called it a day.

For a mistake, it turned out looking (and tasting) great.

In the interest of being a productive member of the forum and to honor Grandpa Grub's request to take photos and share experiences (and troubles), I did take a photo, but I am at a loss to know how to post it. It really looks great finished and is a good "save" for pizza novices.

So, if you could please let me know how to post photos, I would greatly appreciate it.


  • USDA PrimeUSDA Prime Posts: 89
    Give parchment paper a try and maybe look into a pizza peel. Pizzas on the egg are, in a word, awesome!
  • cookn bikercookn biker Posts: 13,407
    U have mail! :)
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • JBJB Posts: 510
    Red- been there, done that! And the calzones turn out great on the egg too.
  • vidalia1vidalia1 Posts: 7,091

    Buy two of these and you will never have that problem again...I say two because you & your family will love pizzas and you will need two... pan&page=1

    you can make the pie right on the Airbake and put platesetter in feet down, BGE feet then pizza stone. Get the BGE up to 500 degrees for 40 minutes or so and put the pie on with the airbake and in 8-10 minutes you have a beautiful pizza....if you buy two then as soon as the 1st pie comes off you have the 2nd ready to go...
  • GatorGator Posts: 27
    I did the same thing. I didn't flower up my board enough for the pie to slide off. I also put too many toppings on and waited too long before transferring. The poor thing started tearing apart as I put it on the stone.

    I was fussing like Yosemite Sam during the process. "Cantankerous comtraption!@E@## Tarnation!"

    I think I might actually just use aluminum foil to hold the pie for easy transfer next time. Any tried that? Bad idea?
  • BConkBConk Posts: 72
    I haven't tried foil but I have a hunch parchment paper would be better. Dough doesn't stick to it after it heats up. I think the dough might stick to the foil though - and you might end up peeling bits of aluminum off your slices.
  • Bulldog MomBulldog Mom Posts: 242
    Thanks for all the great suggestions, everyone. Am looking forward to my next great pizza (or two). ;)
  • Bulldog MomBulldog Mom Posts: 242
    Attempting a pic...
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