What? NO FORUM??
I've heard once I've had pizza from the EGG I would never want conveyor belt pizza again.
Seeking wisdom from the eggsperts, I thought Pizza would have its own forum. I guess not.
Let's hear it.... share your tips please if you don't mind.
The only information that has been shared so far is 600d for 5 minutes. [???] unvarified
Comments
The subforums here are kind of a joke by the way. I think most everyone here simply views all of the forums at once by default. With the exception of the Off-Topic forum, rarely do folks bother to place new threads in one of them.
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
West Chester Pennsylvania
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
I've got a pretty good pan pizza
https://griffinsgrub.wordpress.com/2012/12/07/our-first-deep-dish-pizza/
Our go to pizza is this NY style pizza
https://griffinsgrub.wordpress.com/2013/07/11/new-york-pizza-attempt-3/
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Also, roast a head of garlic while you preheat the stone.
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
The Grocery Cart
Platesetter legs up>grid>pizza stone on that.
Prep pizzas on the pizza peel with parchment paper underneath, trimmed to just a little lager than the pie. Leave a "tab" so you can grab it later. Remember that less in terms of sauce/toppings is better!
Heat to dome temp of 500ish (although I've done 600 with no problem. Let it sit at that temp for at least 30 minutes to make sure stone is hot.
Place pizza/parchment paper on stone and close lid. After 2 minutes, open lid and pull parchment paper out. Close lid and allow to bake for about 6 minutes or until crust browns. Pull off.
If doing multiple pizzas, it's best to let stone come back up to temp between pies...
I realize most would recommend a stone (my Egg is new and I haven't had a chance to pick up a stone) but figured I'd chime in on how it goes without.
On the other hand, for the second pie I assembled the dough in a large cast iron pan. That one came out pretty well, but the dough was more bread-like (well, like pan pizza) than pizza crust-like.
You can read through days of pizza related posts.
https://eggheadforum.com/search?Search=Pizza