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.

BGE Deep Pan Pizza (Their Stone Pan) Questions

Daft question?

Do you oil this stone deep pan before putting any dough in?


  • RLeeperRLeeper Posts: 480
    If you are talking about the BGE ceramic deep dish pan there is no need to oil it.
    Extra Large, Large, and Mini. Tucker, GA
  • Cheers

    I don't know if you have ever used this BGE pan (yes it is theirs) but I am thinking of multiple layers of ground meat, chopped tinned tomatoes, it lain sausage and cheese... what do you think?
  • RLeeperRLeeper Posts: 480
    Yes I have had my deep dish stone for about a year now and used it about three times. That sounds good to me! I added cheese on top of the dough then layered it with toppings and sauce.
    Extra Large, Large, and Mini. Tucker, GA
  • krameskrames Posts: 61
    The first time I used my BGE deep dish pan, I covered it in a layer of olive oil and the pizza stuck to the pan. Ever since then I have spread crisco on it and got a nice crispy crust without sticking. (I am told real Chicago deep dish uses crisco.)
  • TjcoleyTjcoley Posts: 3,528
    +1 on crisco
    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.