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.

Saturdays Pie

Started out just being my wife's favorite Margarita Pizza, then I mentioned we had pepperoni, sausage, mushrooms, red peppers, onions and I got the go a head. Good Pizza.
Dimondale Michigan
Dimondale, Michigan XL BGE


  • henapplehenapple Posts: 15,986
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DMWDMW Posts: 12,465
    edited March 2014
    Nice. With that many toppings no way you cooked at 700*. What was your temp and how long?
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • GrillmagicGrillmagic Posts: 1,546

    Platesetter in, legs up then grate then a raised pizza stone about 2 inches above the felt at 500 dome (where it settled) I cooked it on a pizza screen for 6/7 minutes then slid it off direct to the stone for another 8/10 minutes until done spinning every 2/3 minutes, I believe pizza crust should look like the top of a loaf of bread.

    Dimondale, Michigan XL BGE
Sign In or Register to comment.
Click here for Forum Use Guidelines.