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Papa Murphy's - A suggestion
WoodworkerBED
Posts: 58
We really like doing Papa Murphy's pizza on the BGE, and generally do it successfully. However, I have learned through observation and a few less than stellar experiences to not order the pizza any earlier than you have to. The reason is that the longer the pizza sits around, the more time available for the tomato paste water to migrate into the crust and make it soggy. This makes it easier for the. wet crust to stick to the baking stone. I think what happens is if you order your. pizza mid-afternoon for an evening pickup, they make it right away since mid-afternoon is their slow time. So wait till the last minute to order your pizza. (obviously, we order online and then have to drive to town for pickup)
Comments
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So… ordering many years in advance generally wouldn’t be a great idea?"I've made a note never to piss you two off." - Stike
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I'm surprised your pie is sticking to a baking stone; are you preheating the stone for 30 minutes or so first?___________
I asked my German friend if he knew the square root of 81. He said no.
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Hmmm, I never take my Papa Murphy raw pizza out of that oven proof baking material they come in. Granted after 12 to 14 minutes I will slip my metal pizza peel under the pizza to separate it from that baking material so that it can brown up better on the pizza stone for 3 of 4 minutes.
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Yes, I. always heat the stone up to target temperature 30+ minutes in advance and I also start the pizza on the slip sheet for 10 minutes and finish directly on the stone. I use corn starch liberally on both the stone & the peel. Maybe all Papa Murphy's are not created equally. Bruce
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WoodworkerBED said:Yes, I. always heat the stone up to target temperature 30+ minutes in advance and I also start the pizza on the slip sheet for 10 minutes and finish directly on the stone. I use corn starch liberally on both the stone & the peel. Maybe all Papa Murphy's are not created equally. Bruce
do you have a infrared temp gun? It would be nice to know the temp of your stone.
South of Columbus, Ohio. -
WoodworkerBED said:Yes, I. always heat the stone up to target temperature 30+ minutes in advance and I also start the pizza on the slip sheet for 10 minutes and finish directly on the stone. I use corn starch liberally on both the stone & the peel. Maybe all Papa Murphy's are not created equally. Bruce
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I used the term slipsheet loosely. I get the pizza on the same material you described.
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But then you remove the raw pizza from that before baking it?
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Please review m previous comments.
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Same is going to be true for TV dinners. If you get them out too soon and they defrost, the cherry cobbler gets soggy, that’s what my father always did, mom never liked it much though on account of her cherry allergies. I never know if I should put the fried chicken right on the grate or leave it in the foil tray. You have to leave the Salisbury steak in the tray or the gravy falls through the grate and don’t get me started on the corn.
Ybabpmuts -
There is no way we can have 2 Papa Murphy’s threads go sideways in 2 weeks.I feel like we are crossing the streams here.Keepin' It Weird in The ATX FBTX
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Someone forgot to switch their troll accounts back.....
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
WeberWho said:Someone forgot to switch their troll accounts back.....
"I've made a note never to piss you two off." - Stike -
The Cen-Tex Smoker said:There is no way we can have 2 Papa Murphy’s threads go sideways in 2 weeks.I feel like we are crossing the streams here.
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Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
kl8ton said:"I've made a note never to piss you two off." - Stike
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When two worlds collide. . .Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
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I asked my German friend if he knew the square root of 81. He said no.
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Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
I wonder if BBQ messes with peoples heads or people with messed up heads gravitate to BBQ.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Ozzie_Isaac said:I wonder if BBQ messes with peoples heads or people with messed up heads gravitate to BBQ."I've made a note never to piss you two off." - Stike
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Ozzie_Isaac said:I wonder if BBQ messes with peoples heads or people with messed up heads gravitate to BBQ.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Mark Zuckerberg also has a BGE, so we might be on to something here…
"I've made a note never to piss you two off." - Stike -
BuckeyeFork said:Same is going to be true for TV dinners. If you get them out too soon and they defrost, the cherry cobbler gets soggy, that’s what my father always did, mom never liked it much though on account of her cherry allergies. I never know if I should put the fried chicken right on the grate or leave it in the foil tray. You have to leave the Salisbury steak in the tray or the gravy falls through the grate and don’t get me started on the corn.
Ybabpmuts -
Ybabpmuts- Carey…need to log off one troll account before you post on another account… with same signature. I understand it difficult when you have so many troll accounts to manage😀😂🤣
He has a been a long term WITTY poster who started on the original BGE as @StumpBaby. He has as issues trying to be able to post on this company forum.
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Is it me, or were there a hundred papa murphy posts started/posted yesterday??? Holy smokes.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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It is you. Almost all of them are from the past 10 years. Great reading! Some real legendary names.Clinton, Iowa
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The Cen-Tex Smoker said:this place is amazing.
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Langner91 said:It is you. Almost all of them are from the past 10 years. Great reading! Some real legendary names.
Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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