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Pizza on raised stone

whldchwhldch Posts: 111
I am on a mission to make my pizzas cook evenly too and bottom and tried raising the stone. I took away the grid and put a few firebricks under the stone. Pizza cooked pretty evenly was delicious. Cooked at about 575 maybe 10 minutes. I added some arugula at the end which was awesome. This may be my new method on my XL

Comments

  • CincyTikiCincyTiki Posts: 339
    Good looking pie
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
  • BigGreenBeanBigGreenBean Posts: 96
    Agreed.  Looks delicious.  What's the benefit to the parchment?  Never done pizzas...
    Virginia Beach, VA
  • SonVoltSonVolt Posts: 1,031
    Looks great. I love arugula on pizza but I don't like it with tomato sauce.  If I'm going that route I'll blind bake the dough with nothing more than a rub of olive oil. Then, when it's finished, pull it off and drape thinly sliced prosciutto over the entire surface so the residual heat will start rendering the fat. Add your arugula on top of this lightly tossed with olive and fresh shaved parmesan and sea salt. One of my favorites. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • northGAcocknorthGAcock Posts: 10,874
    whldch said:
    I am on a mission to make my pizzas cook evenly too and bottom and tried raising the stone. I took away the grid and put a few firebricks under the stone. Pizza cooked pretty evenly was delicious. Cooked at about 575 maybe 10 minutes. I added some arugula at the end which was awesome. This may be my new method on my XL
    I tip my hat to ya! Beautiful za....certain it was as tasty as it looks.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • whldchwhldch Posts: 111
    Thanks for the comments. I use the parchment paper to help slide the Za  onto the stone and maybe keep the cornmeal off the stone. If the cheese doesn't run off the pizza I pull the paper as soon as the crust hardens. 
  • SonVoltSonVolt Posts: 1,031
    This may be a dumb question but why would a little cheese touching the stone matter?
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • whldchwhldch Posts: 111
    SonVolt said:
    This may be a dumb question but why would a little cheese touching the stone matter?
    Just my preference to keep the stone clean and reduce cleanup. Takes seconds to lay out and has no effect on the taste or crust.
  • JohnnyTarheelJohnnyTarheel Posts: 5,293
    I think you found your setup... nice pie
    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"
  • SonVoltSonVolt Posts: 1,031
    whldch said:
    SonVolt said:
    This may be a dumb question but why would a little cheese touching the stone matter?
    Just my preference to keep the stone clean and reduce cleanup. Takes seconds to lay out and has no effect on the taste or crust.


    Ok gotcha. I was curious if you were worried about the stone cracking if liquid/food touches it. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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