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edited June 2012
EGG Table Forum
Ok, so going to cook Papa Murphy's in the Egg tonight. Couple of questions.
1. On a large Egg what size pizza should I get (Large or Family)?
2. Should I cook it on the "cooking" sheet that it comes with or use parchment paper?
Guess it is too late to help but, largest pizza on your egg is 16" across - 15" is better. Use no bigger than a 16" stone on your legs down plate setter, no rack. Let the egg, setter and stone all warm together, sprinkle some corn meal on the stone just before you slide in the pie. Do not use the "cooking" sheet and no parchment needed.
Use the temp suggestions on the pie until you try one, than adjust as required.
Delta B.C. - Vee-Gan: old Indian word for poor hunter.
Large is perfect
I take parchment paper with me and have PM place between the pizza and tray. I have a 14" stone and the large just fits. After 2 min at 500 I slide the pizza directly onto the stone and finish. Pizzas with less toppings seem to cook better and rotate on the stone every two min. Also, the Tai Chicken pizza is highly recommended.
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