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Pizza Day

1WVU
1WVU Posts: 160
in EggHead Forum
love making pizza on the Egg.  2 pies - cheese for my kids and an Italian Sausage/red bell pepper/onions/garlic with mozzarella and Asiago cheese for adults. Also made some garlic cheese breadsticks with I love. Still working on browning the top more but everything else I’m happy with.  Thanks for looking!  


Roanoke, VA
Large BGE Owner
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  • alaskanassasin
    alaskanassasin Posts: 8,676


    Ive had a lot of fun cooking pizza on the egg, Italian sausage cut up that I smoked earlier in the week.
    South of Columbus, Ohio.


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  • alaskanassasin
    alaskanassasin Posts: 8,676
    what temp are you running your stone at?
    South of Columbus, Ohio.


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  • pgprescott
    pgprescott Posts: 14,544
    Beautiful work both of you. 
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  • 1WVU
    1WVU Posts: 160
    alaskanassasin said:
    what temp are you running your stone at?
    Not sure about stone temp. My process is light the egg an hour before pies are to go on.  When I light the egg I go placesetter legs down, grate extender, grate, and stone on so it can get hot.  My target temp is 700 degrees.  I’m thinking maybe next time cook pies at a lower temp (maybe 550) and that will allow top to get more brown.
    Roanoke, VA
    Large BGE Owner
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  • leemschu
    leemschu Posts: 615
    Crust looks good!
    Dyersburg, TN
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  • northGAcock
    northGAcock Posts: 15,172
    A a large fan of the egged za....let me say very nice job. Some great photo’s of some great pies!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • alaskanassasin
    alaskanassasin Posts: 8,676
     
    1WVU said:
    alaskanassasin said:
    what temp are you running your stone at?
    Not sure about stone temp. My process is light the egg an hour before pies are to go on.  When I light the egg I go placesetter legs down, grate extender, grate, and stone on so it can get hot.  My target temp is 700 degrees.  I’m thinking maybe next time cook pies at a lower temp (maybe 550) and that will allow top to get more brown.
      That is pretty much my method too, but I am still learning.   I found if the egg is too hot the crust gets done before the toppings but not always the case so who knows.   Taking others advice I toss the pie on when the stone is around 500. Using a laser thermometer i can check stone temp from above.
      If there are any other noobs like me thinking about making pizza.... get your dough ready and toppings ready and make the pie right before your ready to throw it in the egg!   A few pizzas back I made one about 1/2 hour ahead of time right on the peel, the end result was a pizza married to a peel, it took a lot of corn meal and creativity to get them separated.   
       
    South of Columbus, Ohio.


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  • Jupiter Jim
    Jupiter Jim Posts: 3,351

    Get the pizza as high as you can in the dome and the lower temp will also help you get the bottom and top browned just right.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • alaskanassasin
    alaskanassasin Posts: 8,676
    pgprescott said:
    Beautiful work both of you. 

    Thank you!
    South of Columbus, Ohio.


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