Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: First Try Making Pizza - Photos and Questions

    Great tips above.  The only other things I'd offer is to see how long you let the egg warm up after you put in the platesetter and stone.  If you put them in cold, you're going to need a good bit of time for them to get up to temp of the egg (I put mine in 500 degree oven while egg is being lit and getting up to temp so it shortens time when putting them in cold).  Also, assume you were using new lump?  On re-used lump, my max temp is usually 500-600.  Regarding your crust, I started out making pizzas with the same problem as you and it was how I was stretching the dough. Make sure to make a rim for the outside crust and do not touch or stretch the rim from there. Stretch from middle outward but don't disturb that outer rim. That should help you get a light fluffy crust.  Best of luck...guaranteed they'll get better with time.
Click here for Forum Use Guidelines.