How do you do Pizza on the Egg???

ThrillSeeker

@tgs2401 Is that Boboli's or Mama Mary's crust or something else?

tgs2401

ThrillSeeker said:

@tgs2401 Is that Boboli's or Mama Mary's crust or something else?

@thrillseeker The Boboli's thin crust is pretty good but there is another one that I like better. I'll look at the package and let you know what it is. We have a fruit market/Deli here called Paul's and they have been the only place I can find them.

mrs_story

We are new to egging, and so far we've done take & bake pizzas.  From Wal-Mart, Sam's, and Papa Murphy's.  We were able to slide the Wal-Mart & Sam's pizzas onto our stone.  With the Papa Murphy's, we started it on the paper tray (on the stone) and then slid it out a short while later to finish directly on the stone. 

Prior to getting the egg, we would bake homemade pizza in the house, using dough made in my bread machine.  It uses beer!  This is the recipe:

http://allrecipes.com/recipe/142972/bread-machine-pizza-dough/

When baking in the oven, we like to bake the dough for ~5 minutes on a preheated sheet, so that it would be more crispy, then add the toppings & finish.  Not sure if that will be necessary on the egg.  Trial and error. 

And I plan to try this recipe for the sauce.  Bought the can of San Marzano tomatoes and a jar of anchovies yesterday! 

http://foodwishes.blogspot.com/2012/02/pizza-sauce-lets-play-hide-little-fish.html

Good luck on your pizza adventures! 

ThrillSeeker

Normally I use the pre-made dough balls that they sell in the Publix deli.  I take it home, roll it out, stretch it, toss it, and then use 6 in 1 tomatoes for the sauce.  It normally does pretty good at 450 degrees.

ChokeOnSmoke

Ladeback69 said:

show previous quotes

ChokeOnSmoke said:

General pizza tips:

2.) If you preheat your cooking stone, there's absolutely no need for parchment paper, corn meal, etc.  A few minutes after it "cooks" on the stone it won't be sticking anymore.

I agree with most of this, but I have a metal peel, so making the pizza on parchment paper is for me.  I don't like the feel of corn meal or any other gritty material.  I like cooking around 550 and half way through the cook, when I turn the pizza I pull the parchment paper out.

Oh, so you use parchment so the crust doesn't stick to the peel (not the stone). It will stick to wood too if you let it sit too long.  Just gotta give it a little shake every 30 seconds or so, at least that's what's required with mine.

dfrelich

@tarheelmatt  -- i note you have firebrick at the rear of the egg.  Any reason why?   FWIW... it gave me idea to try because I notice my egg burns bit hotter in the rear.  Having some sort of fire control may help?

Doc_Eggerton

I also use Publix's pre-made dough.  I do mine at the temp recommended, 400.  It is important to let the stone and dome heat a long time, I keep it at temp for an hour before cooking.  The higher in the dome the better.  I use the PS legs up, grid, WOO upside down holding the stone.  Rotate the pie every few minutes of your cook to avoid scorched spots.  Don't overload ingredients.        http://eggheadforum.com/discussion/1190504/pizza-phase-1-for-new-years-eve#latest

tarheelmatt

dfrelich said:

@tarheelmatt  -- i note you have firebrick at the rear of the egg.  Any reason why?   FWIW... it gave me idea to try because I notice my egg burns bit hotter in the rear.  Having some sort of fire control may help?

Great observation.  Yes, you're exactly right.  I will position fire bricks where hot spots occur to help distribute heat better.  I do this with low and slows too.  FWIW, the rear is prone to be the hottest point.  

ThrillSeeker

@doc_eggerton The pizza in your post looks great.  I'm going to try getting mine higher in the dome and lower the temp next time. Also gonna try the parchment paper.

billt01

StaMic006 said:

show previous quotes

reload said:

I've been waiting to try pizza on my new stone for several weeks now.  Does anyone have suggestions for a first time pizza guy?  Should I make my own crust or buy something premade?

If you live near a Publix Supermarket go and buy one of their doe balls in the bakery cold section.  Sit it out for one hour prior to rolling/tossing, throw on some sauce, cheese and any other toppings (venison sausage is my fav) and you are gtg.  You will be amazed how easy it is.  I go 750ish for about 7-10 min.    

Did this last night....i go 10- 12 at 5 to 550....

dfrelich

tarheelmatt said:

show previous quotes

dfrelich said:

@tarheelmatt  -- i note you have firebrick at the rear of the egg.  Any reason why?   FWIW... it gave me idea to try because I notice my egg burns bit hotter in the rear.  Having some sort of fire control may help?

Great observation.  Yes, you're exactly right.  I will position fire bricks where hot spots occur to help distribute heat better.  I do this with low and slows too.  FWIW, the rear is prone to be the hottest point.  

So you do it at the grill level not below?  Have you tried to experiment doing this right at the platesetter?

tarheelmatt

dfrelich said:

show previous quotes

show previous quotes

tarheelmatt said:

dfrelich said:

@tarheelmatt  -- i note you have firebrick at the rear of the egg.  Any reason why?   FWIW... it gave me idea to try because I notice my egg burns bit hotter in the rear.  Having some sort of fire control may help?

Great observation.  Yes, you're exactly right.  I will position fire bricks where hot spots occur to help distribute heat better.  I do this with low and slows too.  FWIW, the rear is prone to be the hottest point.  

So you do it at the grill level not below?  Have you tried to experiment doing this right at the platesetter?

Yes, I have, but prefer the pie to be up high in the dome.