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Pizza Pizza!

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DonWW
DonWW Posts: 424
in EggHead Forum

Nothing like pizza on a cool night. Shots of the set up area, pizza construction, cooking and random slices. I did this on my medium @ 600 degrees. I removed my SmokeWare top and used the bottom vent to control temperature. Placesetter feet down with stone right on top. I know some people elevate it, I don't. Each pie took about 7-8 minutes. When the top looks good and the crust is firm, she's done.

pizza1a.jpg
pizza2a.jpg
pizza3a.jpg
pizza55a.jpg


XL and Medium.  Dallas, Texas.
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  • bgebrent
    bgebrent Posts: 19,636
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    Pretty pies!

    Sandy Springs & Dawsonville Ga
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  • mahenryak
    mahenryak Posts: 1,324
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    Very nice.

    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • six_egg
    six_egg Posts: 1,110
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    Wow those are nice looking pies. Well Done.

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • MO_Eggin
    MO_Eggin Posts: 282
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    Nice 'za. What was your dough recipe? And did I follow correctly that you have no air gap between the PS and pizza stone?

    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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  • DonWW
    DonWW Posts: 424
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    MO_Eggin, I usually use the dough recipe in the Green Egg Cookbook - fast, easy and really good dough. But I used dough from a local Italian restaurant - totally on a whim I asked about it. Next time - back to the BGE recipe. And, correct, no gap between pizza stone and placesetter. Always done it this way and have never had a problem with overcooking the crusts.

    XL and Medium.  Dallas, Texas.
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  • thetrim
    thetrim Posts: 11,357
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    Nice work. With that title, I thought you might've made a run to Little Caesers.

    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • GrateEggspectations
    GrateEggspectations Posts: 9,294
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    The no air gap is interesting. Personally, I’ve never made pizza on the Egg I’ve been happy with. I’ve tried numerous setups all resulting in undercooked tips and burned bottoms. I’ve tried so many that I can’t recall whether I’ve done stone on PS with no gap. I think I have, but I may just follow your MO to be sure.

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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Air gap between the indirect plate and the pizza stone helps reduce crust burning. If you tend to burn your crusts, going to no air gap isn't likely to help you. Raising the pizza stone higher is the first response to burnt crust to get the balance you need.

    Southeast Florida - LBGE
    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.
     
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  • DonWW
    DonWW Posts: 424
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    Temperature may be another issue for burning the crusts. I typically cook between 550 and 600 degrees. Also, don't make the crust so thin that overcooking is a fait accompli. Or, likewise, the toppings so thick that it requires extra time to cook those.

    XL and Medium.  Dallas, Texas.
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  • EggNorth
    EggNorth Posts: 1,535
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    Great looking pizza pies.

    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • bluebird66
    bluebird66 Posts: 2,732
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    Great job!

    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Boo4
    Boo4 Posts: 8
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    Got my egg last week and did my first Pizza last night - delighted. Just wondering about how to get rid of the burnt flour/semolina/polenta on the stone in between each pizza. Used the peel in the end but anyone got a brush or other solution?
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  • Boo4
    Boo4 Posts: 8
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  • Canugghead
    Canugghead Posts: 11,527
    edited July 2019
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    Boo4 said:
    Got my egg last week and did my first Pizza last night - delighted. Just wondering about how to get rid of the burnt flour/semolina/polenta on the stone in between each pizza. Used the peel in the end but anyone got a brush or other solution?
    Blow it off with a copper pipe. Yup I’m literally full of hot air  :)


    canuckland
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