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
Pizza Setup
Options
Revolution
Posts: 130
I want to finally do a Pizza on my egg. Would someone please explain the setup? I have plate setter, pizza stone.
Thanks,
-Charlie
Thanks,
-Charlie
Comments
-
Plate setter feet down...egg feet on top of plate setter, pizza stone on the feet...let BGE w platesetter & pizza stone get to 450-600 for 30 to 45 minutes...then cook pizza til done...usually 8-12 minutes...rotate pizza 1/2 way during the cook to avoid hot spots...beware of flashbacks at high temps
-
There are many different setups, but the basic setup from bottom-up is plate setter, legs down, little green egg feet(or substitute, like 1/2" copper pipe elbows) and pizza stone on top. Temperature recommendations will vary widely. FWIW, I like around 550 to 600 degrees. Mark
-
Is it do-able without a pizza peel?Plan to make one but kids are itching to do a pizza. Guessing I can slide it off the pizza stone onto something when done but will it be a bear to get onto egg?
-
Yes, you can make the pizza on parchment paper and then slide it on a sheet pan. Then grab the parchment and slide it on & off the pizza stone...be careful though
or go to Target and get 1 or 2 of these:
http://www.target.com/AirBake-Pizza-Pan-15-75/dp/B000063SKU -
Like this:
-
Thanks. That was what I needed.
-
Excuse the ignorance, but the parchment can go into the egg with the pizza, correct? As in it can handle the temp.
-
haha Your pics reminded me of our shared OCD with the little green feet. :woohoo:
-
you got mail
-
Matt in SC,
Yes parchment paper is made for baking...just cut it so it isn't bigger than your pizza stone... -
I don't bother with the little green feet, I just put my stone directly atop the plate setter. Parchment WILL burn if you allow excess to hang off the sides of the stone or platesetter. So be sure to trim the corners off, or take care to cut a piece just the right size. Also, you can remove the parchment after a few minutes--the pizza will have set sufficiently, lift it with a spatula & grab the parchment with tongs to slide it out. You'll get a slightly crispier crust on bottom without the parchment.
-
You must have me mistaken with someone else sir. I don't share my OCD with anyone.
-
I still love that 2nd shot. Way cool. That's some heat.
darianThank you,DarianGalveston Texas -
Here's my set-up.
Works great. I used left over fire brick as spacers.
Categories
- All Categories
- 182.8K 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
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum