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4 Pizzas WITH PICS!

TheToastTheToast Posts: 253
edited April 2017 in Baking
Second attempt at pizzas. First was last year where my dough SUCKED. Was like a flat bread. http://eggheadforum.com/discussion/1199952/first-pizzas-on-bge-with-pics

This time I used a food processor for the dough and followed this recipe
http://www.madeinmykitchen.com/2014/12/atk-new-york-style-thin-crust-pizza.html

The dough was great. Really elastic and bubbled up at the edges nicely. Left it in the fridge for two days, to rise up.

My setup is platesetter with legs down. Grill on top as a spacer. Pizza stone on top of grill. Cooked at 350c / 660f. Each pizza took about 4mins. Things I'll do differently: the sauce was too runny so I may use fresh rather than tinned tomatoes next time or thicken it somehow.

One challenge this time was that the first two pizzas were cooked perfectly but the third and particularly the fourth had burnt bottoms. Perhaps I'd put too much semolina on the pizza peel and that burnt? Or perhaps the stone got too hot?

Any suggestions / thoughts welcome.







Comments

  • blastingblasting Posts: 5,500

    very nice looking pies
    Phoenix 
  • JohnnyTarheelJohnnyTarheel Posts: 5,138
    Yes yes yes!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • JohnInCarolinaJohnInCarolina Posts: 11,573
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • jeponlinejeponline Posts: 262
    Pizzas look awesome. One thing I do to keep all my pies consistent is make sure the egg is at a stable temp and all the ceramics are heated before I put the first one on. I usually let it run at 600 for about an hour and check the temp of the stone using an IR thermometer. 
    Large BGE
    Huntsville, AL
  • jmayerdvmjmayerdvm Posts: 2
    edited April 2017
    I agree with jeponline, letting the egg run for about one hour at these high temps will do the trick as rushing it will result in one side burned as the temp difference is just too high. 
  • StormbringerStormbringer Posts: 1,228
    Great pizzas bud. Only thing I would suggest is to consider cooking raised into the dome. This puts the pizza top closer to the heat radiating down, thus eliminating the burnt bottom syndrome, I used to get this too. Details of how to do this are in this blog post:

    https://www.thecooksdigest.co.uk/2016/08/24/cooking-pizza-with-a-big-green-egg/

    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • bluebird66bluebird66 Posts: 2,031
    I'd hit that!!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • stv8rstv8r Posts: 638
    Yes pizza on the egg is amazing.  Need to get off my butt and try them again lol
  • These look great. Pizzas with burned bottoms have always been an issue for me.
  • CPARKTXCPARKTX Posts: 1,858
    Nice work. Try plate setter legs UP. Make sure to give the egg a lot of time to come to temp, stabilize, and ceramic to absorb the heat (so it radiates back out). 
    LBGE & SBGE.  Central Texas.  
  • Hans61Hans61 Posts: 3,409
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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