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

My First Pizza on the Egg

tenorman
tenorman Posts: 23
edited August 2012 in Baking
Nothing fancy, just a pepperoni pizza.  The three photos show the progression from (1) being placed in the Egg, (2) Cooking in the Egg with dome down, and (3) Done.  My boys commented that it tasted like the pizza they get at Bertucci's.  It definitely has a unique wood-fire taste, and it was using BGE lump.  I would like to experiment with other charcoal to see how the taste varies.  I had a 350F temperature in the Egg and baked for 20 minutes...next time I'm going to go 50F hotter.

-KC

· Share on FacebookShare on Twitter

Comments

  • danv23
    danv23 Posts: 956
    Get Ozark Oak if you can. #1.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

    · Share on FacebookShare on Twitter
  • MissingToof
    MissingToof Posts: 46
    I cook pizza at 525, let the stone heat up with the Egg for about an hour - this is important. Put the pizza on and in no time it's done. I think you need to bump that temp up!
    HOTTY TODDY!
    · Share on FacebookShare on Twitter
  • Tjcoley
    Tjcoley Posts: 3,551
    One of the first round pizza's I've seen here - good job!
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    · Share on FacebookShare on Twitter
  • WickedIsland
    WickedIsland Posts: 153
    One of the first round pizza's I've seen here - good job!

    +1 Nice job!
    · Share on FacebookShare on Twitter
  • tenorman
    tenorman Posts: 23
    I cook pizza at 525, let the stone heat up with the Egg for about an hour - this is important. Put the pizza on and in no time it's done. I think you need to bump that temp up!
    Thanks, I'll try that next time.
    · Share on FacebookShare on Twitter
  • tenorman
    tenorman Posts: 23
    One of the first round pizza's I've seen here - good job!

    +1 Nice job!
    Thanks y'all, It wasn't homemade dough, it was the white pizza dough from Trader Joe's, but I rolled it out.  ;-)
    · Share on FacebookShare on Twitter
  • The_Bozzinator
    The_Bozzinator Posts: 7
    I do my pizza's at 550 and in about 10 minutes their done.
    · Share on FacebookShare on Twitter
  • Ellis
    Ellis Posts: 195

    Good point Tj, I have never seen a round one at my house. Add I use the dough from T Joe's some day I would like to try and make my own dough.

    · Share on FacebookShare on Twitter
  • chuff
    chuff Posts: 255

    Good point Tj, I have never seen a round one at my house. Add I use the dough from T Joe's some day I would like to try and make my own dough.

    So what's stopping you? It's only four ingredients, and one of those is water! Seriously, it couldn't be easier to make pizza dough. Now perfecting it...... that might be another matter, but that's the case with almost any cooking.
    XL BGE
    · Share on FacebookShare on Twitter
  • Ellis
    Ellis Posts: 195
    Chuff good point. Thanks to this fourm I have more stuff going in the bucket list than whats come out,  it makes me wish as was 50 again.
    · Share on FacebookShare on Twitter
  • trip150
    trip150 Posts: 55
    Looks delicious
    · Share on FacebookShare on Twitter
  • the_alchemist83
    the_alchemist83 Posts: 84
    I did my first pizza with the legs on the plate setter down as well.  Had much better success the second time I did the pizza with legs up/grate/stone & ran my egg at 650 F.  Let it go for 7 min, which was too long, probably was done at 5. 
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,523
    Nice job!
    There are almost as many ways to cook a pie as there are ingredients to make one. 
    We use legs down, stone on the setter just like you have. Temp of 500-600F works for us, but the best results seem to be in the 500-525 range. At the 600 range, I reverse the setter and use a grate.
    If you do more than one pie, wipe the stone off with a damp cloth, just to cool it a bit, better crust. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • LizzieSamps
    LizzieSamps Posts: 894
    Great looking Za!!
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,523
    Nice job!
    There are almost as many ways to cook a pie as there are ingredients to make one. 
    We use legs down, stone on the setter just like you have. Temp of 500-600F works for us, but the best results seem to be in the 500-525 range. At the 600 range, I reverse the setter and use a grate.
    If you do more than one pie, wipe the stone off with a damp cloth, just to cool it a bit, better crust. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • JHazard
    JHazard Posts: 18
    Place setter with stone on top at around 700 degrees is perfect I've found. It's like Neapolitan pizzas and tastes great. I used pure lump from Central Market, but at this temp I could only sustain it for around 35 minutes. Also, I bought top end ingredients, portioned out small pizzas and allowed my friends all to make their own. It was awesome!
    · Share on FacebookShare on Twitter

Categories