little pizza help

tjv · August 2009

Gave pizza another shot tonight, second attempt in all my years of egging. Just to lazy to make ‘em. These were Pappa Murphy's thin crust, baked in their paper pans.

Took the egg with stone to 500 degrees, then brought temp down to 400-450. Figured jumping the temp would help heat the stone. Only used one 16-inch stone high in the dome. Gave the set-up a good 45-60 minutes to settle in. Pizzas cooked for 12-15 minutes each.

The difference between these two pizzas when compared to baking in the oven is the crust was firmer and chewier from the egg. It crunched when rolled with the cutter. Typically in the oven the dough comes out soft and flimsy. There was not much smoke flavor, heck no smoke flavor. The lump was ozark oak.

So here is the question. What the heck am I looking for when doing pizzas in the egg compared to the oven? Is the crust thing the answer? Just wondering if I’m looking for texture, flavor, both or what!

Kelsie liked ‘em better off the egg than baking in the oven. She likes the crust’s texture.

thanks, t

eggineric · August 2009

I like the flavor. The charcoal adds some, but I throw a handful of chips in with every pizza. I like to use mesquite, apple, and cherry.

ee

hornhonk · August 2009

You have mail

Eggscriber · August 2009

Honestly, I have all but given up on using my pizza stone for pizza. (I do use it for stromboli.) I have noticed all of the things you mention. My best pizza results seem to be when cooking my pizza indirect on a raised grid, far away from the radiant heat of the coals. The heat and smoke hit the bottom of the crust making it crisp and nicely smoky. If it's raised, it's less likely to burn. My wife likes it best this way too!

Photo Egg · August 2009

I made a couple pizzas on the mini and small this weekend. My first try.
Purchased the dough and fresh toppings.
The cheese had so much moisture I had to drain the water off the little deep dish. It just ran off the the two small thinner crust pizzas. Crust was good with a nice smokey flavor. Crust is just as good cooking on a pizza stone in my oven.
We have a couple places in town that make a real good pizza. For me, cooking pizza on the Egg is not worth my time. Might be fun for a party. Even if they come out a "little" better on the Egg the time and money involed cancel this out. $12.00-$14.00 for a real good delivered pizza is hard to pass up.
Hats off to you Eggers that make your own dough and have the skills to spin the skin.
Might try the little cast iron deep dish pizza again.
darian

Darnoc · August 2009

Shame on you for not making your own dough.All I can say try it and you wont go back.You will find that the crust is better in the Egg and will not have any hot spots.I am a firm believer of getting that pie high up in the dome.The main benifit is getting the top to cook well and not wind up with a burnt bottom.Go get yourself a Kitchen Aid mixer and have some fun.

tjv · August 2009

thanks for the tip, I guess since the burn is so hot, no smoke. t

Bacchus · August 2009

IMO the egg gives the pizza a different taste and texture than the regular household oven. It's similar to a brick oven retaurant type pie. A good dough reacts better. And I love my stone.

tjv · August 2009

I may need to figure this pizza thing out, Kelsie will be the deciding factor, as she is the pizza kid. t

tjv · August 2009

me a baker.....I'd pay to see that one......LOL. T

Bacchus · August 2009

My young daughter didnt like pizza off the egg at first because it was too smokey tasting. Then I learned to cook at a higher temp, say 550. Now she loves it.

PhilsGrill · August 2009

Sure wish we had Papa Murphys back. The left this state for some reason.

little pizza help

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