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

Want to see how the EGG is made? Click to Watch

Pizza making

painshrink
painshrink Posts: 1
edited November -1 in EGG Table Forum
Hi BGE experts. I am a very experienced pizza maker and has read all the books, collected DVDs,purchased fancy flour etc but have always baked my pizza's indoor in a 500F oven. I purchased a BGE one week ago and am wondering about the pros and cons of baking my pizza on a high quality pizza stone atop the grill versus on a stone atop the plate setter. Seems that with my thin crust I would be better of
with direct heat on a stone on the grill. I would love to hear from some of you
experienced BGE users who have tried both ways. Thanks so very much John
· Share on FacebookShare on Twitter

Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Welcome. You should post this in the main Egghead forum though. This is the Egg Table forum, where folks post photos of and questions about tables for their eggs. Not much food posting here.

    Plenty of people do pizzas though, so you should get some answers there. All of mine are done with the platesetter, legs down, some spacers and the the pizza stone on top of the spacers. Around 500°.

    Good luck, and congrats on the new toy!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter

Categories