First shot at BGE Pizza - can't believe i waited so long

ghyman

Happy to report that everything you read about crispy "brick oven" pizza outcomes on the Big Green Egg is accurate and its way easier than I thought.  We've always enjoyed pizza night with homemade in oven pies.  But i was a bit intimidated to try it on the egg.  The proper set up with the pizza stone and the 600 degree temp was fairly easy to understand, but how to get the pie transferred from the peel to the stone was my mental stumbling block.  We had always rolled our dough out on the stone and directly into the oven - and it was gooey and thin...too thin in my mind to transfer from a peel.  But I watched a couple Green Egg videos....my first "Oh" was the advice for allowing the dough ball to rest at room temp for a couple hours...made all the difference in texture.  And with flour and a bit of cornmeal under the crust, the pie slid right over to the stone.  8 minutes later....wow.  crispy and so delicious.  Don't be hesitant to give it a shot!

EggNorth

Sounds like you have great success.  Nothing beat Egg pizza.  Myself, I use parchment paper, after a few minutes slide it off.

Deluca

Congrats on your pizza. I’ve been doing them for years and keep tweaking it every time. It’s a whole new bbq world. One thing someone told me that I found helpful is to use rice flour instead of cornmeal to slide the pizza onto the egg. That stuff is like WD40 of the flour world. 

Enjoy!

ghyman

Thanks Deluca ...will def try the rice flour

paqman

pics or it did not happen 😂

I personally prefer semolina over rice flour but rice flour is a good choice because it has high heat tolerance.

Carolina Q

I just use the same flour I made the dough with, usually bread. Used to use semolina, but regular flour is just fine.

gmanrva

Sounds great, would be better if I could see it.