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

Pizza results with pics!

GatoGato Posts: 766
edited April 2012 in EggHead Forum
Well last night I made the dough for pizza using a recipe posted here by Mighty Quinn. Let the dough go overnight in the refrigerator until about 2 1/2 hours before it went on the egg this evening.
Here is a pic of the dough shaped with a bit of Italian seasoning. I used Paul Newman's Socorooni sauce, with mozzarella and pepperoni. Second pic is of the pizza ready to go on the egg. I used the platesetter legs up, cooking grid, three feet, and the bge stone. I brought the egg up to 550°. One thing I did this time was while the egg was coming up to temp I placed an oven thermometer on the stone. I could see the temp through the top hole and was surprised how long it took for the stone to heat up. When the thermometer on the stone reached 500° on went the pizza. I really think this little trick worked really well. The thermometer was not very expensive and gave me a good idea about the temp of the stone. The crust was really great. Great taste with a nice crunch. We ate all but one piece and I will knock it out for breakfast. I also think the overnight rise on the dough made a difference in the quality and made it super easy for a weekday cook. The last pic is of the bottom of the thermometer. I'm thinking the way it's made it works well on the stone.
Geaux Tigers!!!


  • Village IdiotVillage Idiot Posts: 6,958
    You nailed it, Cat.   =D>

    Dripping Springs, Texas.
    Just west of Austintatious

  • xraypat23xraypat23 Posts: 421
    nicely done! I also use the oven thermo on the stone, I've had the dome reading 650 and the stone sitting right around 500. When I work in the pizzeria we always keep the ovens on around 525-550, but there's a 2 inch stone on the bottom, holds heat a little better and recovers faster than a 1/2inch stone

  • GatoGato Posts: 766
    Thanks guys. Yes I believe I will have more consistent crusts knowing what the stone temp is. There was a 200° difference for a while. I will be able to see what temps work best for different dough recipes. Beats just guessing it's hot enough.
    Geaux Tigers!!!
  • pezking7ppezking7p Posts: 132
    Someone posted a link to a massive webpage about making high temp pizzas.  ahh, found it:

    This guys seems fanatical about pizza, so I think, eventually, I'll find the time to experiment with his recipes.  It's just so hard to find time. 
  • mikey5874mikey5874 Posts: 86
    Thats a great a pizza a pie there awesome stuff!!

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Nice job Gato!!!

    Pezking....that site is awesome...I've posted it here a few times. That guys knows his pizza!
  • EggbertsdadEggbertsdad Posts: 804

    That looks awesome! Nicely done. 

    I cooked pizza on mine the other night and it turned out ok. I don't think I had enough lump to start as I could only get the temp up to 450 or so. Still got a crispy crust but I like a little char.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • GatoGato Posts: 766
    And another great benefit of a pizza or wok cook!! White interior again! Aint it great...
    Geaux Tigers!!!
Sign In or Register to comment.
Click here for Forum Use Guidelines.