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.

11 Pizzas!

Had a pizza party yesterday where everyone made there own.   I cooked at about 625 with each thin crust taking 4-5 minutes.   They turned out so good.  Crispy crust with just the right chew, and toppings perfectly cooked.   By time I got the the last pizza it had dropped to about 550 and that might have been the best.  I'd been doing them at 800+ in the past but I think it's even better down a little lower.  Sure makes it easier on the parchment paper.  

In all the hustle and pizza running I never got a chance to take a picture, so here is one from the previous cook.  Parchment paper doesn't like 850 degrees!

New Brunswick, Canada


  • TjcoleyTjcoley Posts: 3,528
    11 pizzas in one cook. Very well done. That's a great way to push the limits.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
Sign In or Register to comment.
Click here for Forum Use Guidelines.