Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

oven mod for pizza

CanuggheadCanugghead Posts: 6,195
edited January 9 in Off Topic
will it work? cold stones brought in from backyard, steel temp about 20 minutes later ... may try it tomorrow.




canuckland

Comments

  • northGAcocknorthGAcock Posts: 10,053
    Don't see why not. Kind of the equivalent of a commercial pizza oven....
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • thetrimthetrim Posts: 5,705
    That's basically exactly the same as @SciAggie outdoor oven.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • Carolina QCarolina Q Posts: 13,011
    Looking forward to the results! Gonna take a while for the bricks to heat up all the way through. I just use a 1/4" steel plate in the center rack. 550° and 2-3 minutes before I launch the pie, I switch to broiler mode. Pizza done in 2-3 minutes. Usually looks something like this...

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • CanuggheadCanugghead Posts: 6,195
    @Carolina Q I have the 1/4" steel sitting on the stone. Just experimenting, figure for large volume cook the stone below the steel helps with heat recovery.  I've cooked with the same setup sans surround-stone, preheated in bake mode, then switched to broil for the actual cook.  For this test I did the preheat in broil mode which probably took longer, also the stones started out quite cold.  For small cooks I may yank out the stone under the steel.
    canuckland
  • blastingblasting Posts: 5,516

    If I did that all the stuff I store in my oven would catch on fire.

    Phoenix 
  • CanuggheadCanugghead Posts: 6,195
    @blasting
    what you don't have a gasser to store stuff? easy for me since two woks and a small fry pan fill up the whole oven ;)
    canuckland
  • CanuggheadCanugghead Posts: 6,195
    edited January 11
    fired it up tonight. worked well but not significantly faster than previous attempts with same steel+stone base sans surround stones.  mind you, I think I rushed and messed up the dough in more than one way ...
    1) formed balls and refrigerated before the dough doubled in size as in previous attempts
    2) rested one night instead of two or three
    3) 60% hydration for 00 flour is on the dry side
    3) didn't allow enough time for dough to come to room temp, it was about 65F surface temp even after three hours, kind of hard to stretch

    Cooked in 2-3 minutes, pretty 'flat' overall and no 'spots', hope to do better next time  :) some pics...








    can't wait for warmer weather, to complete my Maximus WFO, bought for a song but missing chimney and floor. 

    canuckland
  • FockerFocker Posts: 8,293
    edited January 11
    fired it up tonight. worked well but not significantly faster than previous attempts with same steel+stone base sans surround stones.  mind you, I think I rushed and messed up the dough in more than one way ...
    1) formed balls and refrigerated before the dough doubled in size as in previous attempts
    2) rested one night instead of two or three
    3) 60% hydration for 00 flour is on the dry side
    3) didn't allow enough time for dough to come to room temp, it was about 65F surface temp even after three hours, kind of hard to stretch

    Cooked in 2-3 minutes, pretty 'flat' overall and no 'spots', hope to do better next time  :) some pics...








    can't wait for warmer weather, to complete my Maximus WFO, bought for a song but missing chimney and floor. 

    They look good from all angles here Gary.  Dialing things in, is part of the fun.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • CanuggheadCanugghead Posts: 6,195
    Thanks @Brandon , it's indeed fun experimenting ... I think hydration and final dough rest time need to be bumped up this time of year.
    canuckland
  • calikingcaliking Posts: 11,128
    Gary - if that's your worst effort, I'll happily dispose of it! Send it over :)

    One would think that more insulation/heat retention on the sides doesn't matter as much as the top and bottom (in the context of pizza). 

    That profile pic of a slice looks spot on!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 6,195
    @caliking you are too kind. You're right, the stone fence didn't help much, perhaps it could trap heat better if built to ceiling height, but that's too much work and no guarantee. Must confess that was a 'selected' slice from four pies, hence the disappointment... the dough was too cold and overworked  :)
    canuckland
  • danv23danv23 Posts: 813
    This is my setup. 2 stones, pizza goes between.  Works fantastic.  Do not do convection as it doesn't work well at all.  I let the oven heat to 500 for about an hour and 15 min.



    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • CanuggheadCanugghead Posts: 6,195
    @danv23 I agree, no convection. I preheat (bake) at 550 for 40 min, then on broil 550 for about 10 min before 'broiling' pizza at 550 ... omitting the top stone exposes pizza to naked fire, kind of simulating a WFO/Roccbox/Uuni.
    canuckland
  • danv23danv23 Posts: 813
    @danv23 I agree, no convection. I preheat (bake) at 550 for 40 min, then on broil 550 for about 10 min before 'broiling' pizza at 550 ... omitting the top stone exposes pizza to naked fire, kind of simulating a WFO/Roccbox/Uuni.
    I get it. Thanks!!!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • SammiSammi Posts: 496
    @Canugghead Nicely done Gary. Can't believe you won't cook out doors in these temps.
    Sudbury, Ontario
  • CanuggheadCanugghead Posts: 6,195
    edited January 14
    @Sammi ; Thanks. Gave up cooking pizza in egg long time ago. Had an uuni for a while but sold it.  Waiting to refurbish a WFO when it's warmer  :)
    canuckland
Sign In or Register to comment.
Click here for Forum Use Guidelines.