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Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



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  • magyar
    Correction. 2 cups of bread flour, more or less, depending on conditions.
    October 2015
  • magyar
    Using a lot I learned from this site,  I tried a pizza last night on my large BGE. Plate setter legs up, grid, a couple of 4" stones to raise it higher in the dome,  another grid (just for stability), pizza stone. 550-600 degrees. Used a wooden peel with parchment paper. A great tip I learned on this site. After a minute or two on the stone, pull the parchment paper out. Works like a dream. Pizza nice and brown on the bottom, but the mozzarella and smoked provolone stayed nice and creamy, not browned. I hate it that way! Toppings included sopressata and capicola. Way better than pepperoni. For a 14" pizza, I use 3/4 cup water, proof my yeast in the warm water with a pinch of sugar, mix with 1.5 cups bread flour, put in  frig in a covered, oiled plastic bowl overnight, let rise on the counter at room temp for a few hours before putting on the parchment and dressing. Maybe way more than you asked for, but it worked out great for me. Good luck!
    October 2015