First pizza attempt...turned to a calzone

Bulldog Mom · July 2009

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 Prime · July 2009

Give parchment paper a try and maybe look into a pizza peel. Pizzas on the egg are, in a word, awesome!

cookn biker · July 2009

U have mail!

JB · July 2009

Red- been there, done that! And the calzones turn out great on the egg too.

vidalia1 · July 2009

Red,

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...

http://www.target.com/AirBake-Pizza-Pan-15-75/dp/B000063SKU/sr=1-1/qid=1247663845/ref=sr_1_1/179-3116267-5126028?ie=UTF8&search-alias=tgt-index&frombrowse=0&index=target&rh=k:pizza 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...

Gator · July 2009

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?

BConk · July 2009

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 Mom · July 2009

Thanks for all the great suggestions, everyone. Am looking forward to my next great pizza (or two).

Bulldog Mom · July 2009

Attempting a pic...

First pizza attempt...turned to a calzone

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