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Successful Pizza Attempt

Decided to try making pizza on the egg last night and overall I would say it was a success.  The bottom of the crust took a little longer than I expected to get done.  I had the egg heated and stabilized at 500 before I tossed the first pie on, but the toppings still finished faster than the bottom.  Next time I will try 600.


  • RACRAC Posts: 1,688
    Nice looking pie!


    Boerne, TX

  • Carolina QCarolina Q Posts: 12,988
    Good lookin' pie! Possibly you didn't let the stone pre-heat long enough. Takes a while to get it up to dome temp, especially with the added mass of those bricks.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • KenfromMIKenfromMI Posts: 742
    I'm a new egg owner and only have two multiple pizza cooks under my belt but every pizza turned out perfect. Plate setter legs up, pizza stone directly on the grate. 550 degrees dome temperature. Pre heat well. open the lid after 10 minutes and a perfect pizza. I'm going to try ramping up the temperature each time I cook pizzas to try to get them to cook faster since 10 minutes can be a long wait when you are entertaining but so far I'm very happy with it as a pizza oven. 
    Dearborn MI
  • AD18AD18 Posts: 209
    The pizza stone is just to shiny, way to white........just joking:)  I would also preheat pizza stone for at least 30 minutes for starters.  As well, if you are using store bought dough see what temps and times they suggest.  I've been learning pizza and it is a fine line between perfect and just about perfect.  Good job though!!
    Large BGE, Weber 22.5 kettle, Weber Genesis
    Cobourg, Ontario
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