My pizza's suck

stemc33

We'll be waiting for pics. Good or bad we'll be ready.

Eggsalent

ill post them

stemc33

You might want to recruit a sous chef to snap a shot or two. Things happen fast with pizza. Everything from Eggin' to devouration happens in a blink of an eye.

jhl192

If you use the parchment wait about 4or 5 minutes and then pull the parchment out from under the pizza. It will allow the pizza bottom to brown nicely.

Grillmagic

Here is last nights pizza, I spoke to soon my new IPhone 6 won't upload pictures. Of course I'm sure it's my fault, my iPhone 4s downloaded them perfect

Terrebandit

Apparently, steaks suck on the egg too so if we add pizza to the list of difficult/underperforming cooks, how can we justify the cost of our eggs?

Legume

This was my Friday night. Some fresh and some used B&B lump (not known for being clean), 600 degrees, gunk on inside of egg from past couple of months,store bought dough from Trader Joes and probably too many toppings for many people. I did it all wrong and it was shamefully good, not smokey, no off favors.

Fajita beef from night before, onions that I had pre cooked on the egg in foil with a little butter and garlic, fresh mozz sliced 1/4 thick, smoked Gouda slices, red bell pepper, thinly sliced fresh jalapeño and some HEB hot mama BBQ sauce as the base. Added a little crumbled queso fresco to one of the pies.

I did put the PS, feet and stone in the egg once I dumped the coals from the chimney and let it all heat up for 45-60 min. Left the cap off the egg the entire cook (no reason to impede the smoke leaving the egg)

MoonbowEgger

Try Semolina Flour instead of corn meal.  Make sure to sweep the old flour off between cooks and start with fresh every time.

Lower temps.  

Grillmagic

Terrebandit said:

Apparently, steaks suck on the egg too so if we add pizza to the list of difficult/underperforming cooks, how can we justify the cost of our eggs?

I believe you are in the minority... There is a learning curve but a Komodo cooker (I have a BGE XL) are one of the best and tastiest methods of cooking a home cook can have. Don't throw in the towel yet. Lets be honest most of the gurus on this site could hit a home run cooking with a can of sterno and a marshmallow stick. I learn something every time I use mine as well as view this site.

Eggsalent

Legume That pizza looks awesome

Grillmagic

Here is 2 pictures from Friday nights cook

Eggsalent

Looks awesome how did they taste

Grillmagic

Grillmagic said:

Here is 2 pictures from Friday nights cook

Tasted great!

jtcBoynton

There are many types of pizza and they have differing cooking needs. In general, I think of the differences in terms of "thin crust/high temp/short time/high hydration dough'" vs "thick crust/lower temp/longer time/lower hydration dough". Many people like what is often called American style pizza. This is medium to medium-thick crust cooked at moderate temps for longer times. 500°F +- works well for this. Most home ovens can do 500° or 550°F. BGE can do this as well. You can get good results using either. If you want a NY style or Neapolitan style pizza, you need temps higher than a home oven can produce. You can get good results for these styles with a BGE.

Eggsalent

Thanks jtc