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Pizza night

Not sure when the last time I cooked a pizza on the Egg. Usually we use the Ooni or our Baking Steel in the oven. 

I made this dough awhile back and had it frozen. Its the crispy thin crust pizza dough recipe from Baking Steel and is designed to be cooked at 550. I can't seem to get my Ooni down that low. Since Mrs. G is on a health kick right now and was going to do a cauliflower crust at 375, the oven was out. That left the Egg.

Raised up on the AR with the Ceramic Grill store oval stone on the next to the highest level and the BGE pizza stone sitting on top of the grates on the highest level. Egg at 550. These took about 6 to 8 minutes long.

First up was a basic cheese one just to check the temps and time.  Wish it had browned more on top.

Then Duke's favorite pepperoni, home made Italian sausage and BOs. I think the lesson learned here was that Boar's Head Pepperoni hand cut was not the way to go. It wasn't hot enough or cooked long enough to get the pepperoni cupped. Next time I'll just use the normal precut stuff. 

Finally, mine had pepperoni, Italian sausage, mushrooms and red onions. 

Bottom shot.

None of them really browned up enough on the top like I like. The bottom was done and the crust was crispy and it was good, but I know it would have been better in an oven with a Baking Steel giving heat from the bottom and the gas heat coming down on it from above like the first three out of this dough batch that I made and cooked in the oven. This dough recipe and time and temp just wasn't right for the Egg. And yes, the Egg was preheated. Probably close to 2 hours and stones were checked with an IR gun to verify. 

Rowlett, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings