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First Pizza was good but will improve

LiveToEat
LiveToEat Posts: 26
Made a few pizzas today for my first time on XL egg. Results were good but next time I will cook at a lower temp. Ran at about 650 (per egg thermometer) and was ok for first pie but became too hot for subsequent pies. Had to pull a bit earlier than I wanted as the bottoms were cooking too fast. Will go with 550 next time.  These were pulled at about 5 - 6 minutes. Used the 00 Caputo flour. 


April 2015 XL ... My Eggsperience has just begun!

Comments

  • SGH
    SGH Posts: 28,791
    Great looking pies brother. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • theyolksonyou
    theyolksonyou Posts: 18,454
    Look really good from here. I'm hit or miss on pizza. 
  • stemc33
    stemc33 Posts: 3,567
    edited May 2015
    I'm one that believes all pizza is good. As long as it's not burnt, I'll take thin, thick,  average, crispy, greasy etc. etc. When it comes to crust there really hasn't been too many(none in fact) that I wouldn't eat. Great looking pizza.

    What is this square stone you're using?
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • LiveToEat
    LiveToEat Posts: 26
    Thanks all. C33, the stone is from Villaware and I bought probably 10 years ago. I looked them up on Amazon and it now costs about $200...kind of pricey I think. I know they cost a lot less when I bought because I bought two!  The rack it sits on is good for getting the stone above the grate and it doesn't move around when handling pizzas. Here's a pic. 


    April 2015 XL ... My Eggsperience has just begun!
  • Grillmagic
    Grillmagic Posts: 1,600
    Very Nice!
    Charlotte, Michigan XL BGE