Pizza on the Egg

tclamberth

Havent made one yet but am going to give it a go this weekend. After doing some reading it looking like I need to get the temp to around 550 and let it sit there for about an hour.

I will have a raised grate and put pizza stone of top of 2nd grate.

Questions...

How long should i expect the pizzas to cook?

Should i put pizza stone in the egg as I get it to temp?

bgebrent

First question depends on your dough and quantity of toppings.  Range is anywhere from 7-15 minutes give or take.  Yes to let the stone come up to temp in the egg during warm up.  Good luck!

tclamberth

for the first tmie will probably just go with publix dough. not nearly as good as homeade but im not sure i feel like spendnig all day making dough.

will probably make a sausage with mushroom and onion pizza

and a  pepperoni and bell pepper

any extra dough ill roll up some breadsticks

bgebrent

Don't overload the toppings and you'll be good.  Have fun!

buzd504

Let the stone preheat for about 45 minutes, and put a head of garlic on there while it does.  When the stone is hot, you will have a perfectly roasted head of garlic.

JMCXL

Pizza is a family favorite at my house. they love this pizza. Lately, I have started cooking high in the dome with a stone low in the egg. I cook right on the grate, makes for a night crush. I shoot for a temp around 600-700. takes 8-10 minutes. I rotate after a few minutes and keep a close eye on it.  IMO pizza is not a cook you walk away from - things tend to change quickly at those temps.

Family Favorite

Onion (grilled)
Tomato (chunks or slices)
Basil
Prosciutto
Sharp cheddar cheese (or your favorite )


I also do a chicken with white BBQ sauce (it is killer)
white BBQ sauce
grilled onion
grilled chicken

WHITE BBQ (you can serve this with anything - really)

            1 CUP MAYO

            Splash of  APPLE CIDER VINEGAR 

            Splash of  WORCESTERSHIRE SAUCE

            ½ TSP KOSHER SALT

            ½ TSP GARLIC POWDER

            ½ TSP ONION POWDER

            ½ TSP FRESHLY GROUND BLACK PEPPER

northGAcock

I wish you all the best.....I had a few horrible attempts myself before figuring it out. In reality is probably somewhere along 10-12 pizza's before I perfected it (to my on standards). When you get it (hopefully on your first), you will find it hard to go out for pizza. I am a lover of the pie....and egged is off the carts good in my opinion. Bottom line, you will improve with each pie you make....so it only gets better. All the best on your za.

SaintJohnsEgger

My first attempt wasn't great but passable. Hopefully the next one will be better.

I had read somewhere about putting corn meal on the stone to keep the crust from sticking. Tried that and all I had was a burnt mess of corn meal before I could even get the pizza on the egg.

jtcBoynton

Cornmeal on the stone - as you found out - no no no.    The only purpose for using cornmeal is to help the raw dough slide off the peel and onto the cooking stone.  Do not use it on the stone or when rolling out the dough.  You can use cornmeal (fine grind), semolina, flour, or parchment paper for this purpose.  Semolina is the best choice.

SaintJohnsEgger

jtcBoynton said:

Cornmeal on the stone - as you found out - no no no.    The only purpose for using cornmeal is to help the raw dough slide off the peel and onto the cooking stone.  Do not use it on the stone or when rolling out the dough.  You can use cornmeal (fine grind), semolina, flour, or parchment paper for this purpose.  Semolina is the best choice.

OK. fixed my post so that no one gets the wrong idea.

YEMTrey

YEMTrey

That pic is of a pizza on top of a stone on the upper level of an XL AR.  I wanted to get the pizza as high in the dome as I could.  Turned out fantastic.

Foghorn

I'd encourage you to be open minded about time and temp.  Thicker pies (think Chicago deep dish) cook 40+ minutes at 350 or so.  Some very thin pies cook 2 minutes at 900.  For the pies I make, through some experimentation, I found the sweet spot is about 8-10 minutes at 450-500.  At other temps I had trouble with the crust and toppings cooking at different rates.  So, go with your current plan, but be prepared to troubleshoot and have it take you a few goes at it before you get it down the way you want.  That's part of the fun.  Enjoy the journey.

ToTheMax

northGAcock said:

you will find it hard to go out for pizza

I find it hard to go out for almost anything I can make at home

SmokeyPitt

Sounds like a solid plan. A couple of other pointers on the Publix dough.  Let it sit out an hour or so before you start stretching it.  Otherwise it will be a PITA to work with.  Also the dough rises a lot. This was one of my first pizzas using the dough (a reuben pizza). It was thicker than I anticipated. 



...damn it was good though. 

tclamberth

How many pizzas would you recommend for 1 ball of dough

SmokeyPitt

tclamberth said:

How many pizzas would you recommend for 1 ball of dough

I would guesstimate you could get two 12-13 inch pizzas from one ball with a thinner crust. 

dsrguns

YEMTrey said:

That pic is of a pizza on top of a stone on the upper level of an XL AR.  I wanted to get the pizza as high in the dome as I could.  Turned out fantastic.

Did you use a platesetter or another stone under the top stone? Just curious as to your set up.

tclamberth

First one is on

tclamberth