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Pizza - First go around

CookinbobCookinbob Posts: 1,690
edited July 2013 in EggHead Forum

We had a gathering a few nights ago and
I decided to do Pizzas on the XL, having just acquired a BGE Pizza stone. 
I got a lot of input here on how to set up the egg, and went with the plate
setter, feet up, and stone on the grill.  Used fresh dough from a recipe i
got in the book "Artisan Bread in 5 Minutes a Day"  Beauty of
the dough is that you mix it, let it rise for 2 hours, they put it in the
fridge for up to 12 days, and use when ready. I made mine on Thursday for the
cook the following Monday.

I started my fire in a chimney, then dumped into the egg with a mix of old and
new lump.  I wanted to get the temp to 500 hoping to have the stone around
450 for the cook, it actually took quite a while to get the dome temp up to
about 550 after which I dialed it back to 500 which it held well.  I
happen to have access to a FLIR IR camera, so shot an image of the stone before
i started cooking,  pretty uniform at 430 to 450 except for the very edges
between the PS feet.

Slid the first pizza on, and immediately
started prepping the second.  It took about 10 minutes, and was nicely
done, crispy bottom on the crust and great texture.  I would have liked
the tops a little darker, but no one

complained - the pies were definitely done.    I did a total of 5 pizzas,
all with similar results.  Temp started to drop a bit for the last one, so
I opened the vents to bring it back up.  I thermal imaged the  stone after the last pizza, and the temp was
still over 400 except for the center of the stone (where the Za sat). 

Note, I use parchment paper
always.  No worries about dough that sticks to the peel, and the crust
comes out the same whether on the stone directly or paper.

Next time I do Pizza, i am going to try using the stone on a raised grate, and skip
the plate setter. I can measure the temp of the stone, so if it is too hot, i
will re-place the place setter.  My theory is that the stone will heat
more quickly without the PS, and the dome will have more radiant heat to cook
the top of the pizza.  I would go for a higher temp, but am concerned that
above 450, I will char the bottom before the top is done.

If I learn anything worth sharing, I will post it.


XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY


  • GogogordyGogogordy Posts: 460
    The stone minus the platesetter works best for me too.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
  • Black_BadgerBlack_Badger Posts: 1,182
    Very cool stuff, thanks! Dig the IR shots. One way to try and get more browning on the top is to raise the pizza up higher in the dome. Looks like your well on the way though. 

    What do you think of the book, recommended?

    Finally back in the Badger State!

    Middleton, WI
  • CookinbobCookinbob Posts: 1,690
    I recommend the book highly.  I made so much of their "master recipe" bread I had to back off as we were gaining weight.  Great concept, great bread, and really easy!
    I plan to do a loaf on the egg in the near future - should be a big hit: bread followed by paella, followed by the skillet chocolate chip cookie posted on this forum!  can't wait
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • six_eggsix_egg Posts: 964

    I cook my pizza with same setup PS Grill but I have mine higher in the dome with AR. IMO this cooks the top better also.


    Texarkana, TX

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