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Big Green Egg Pizza Wedge Instructions

danv23
danv23 Posts: 957
in EggHead Forum
Does anyone have instructions on how to use the BGE pizza wedges? Or is there a video out there somewhere? I'm not sure if the egg and stones should be heated up before putting the wedges in or putting the wedges in first, etcetera.

Appreciate the help and thank you!

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Blaze 5 Burner

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Comments

  • EggNorth
    EggNorth Posts: 1,535
    I do not own a Wedge, no instructions, and was unable to find any.

    But,  if I had one: I would probably heat the Egg to temperature without the stone and wedge.   When there then add the stone and wedge and stabilize the temperature.

     I would experiment with when to add the stone, for me, adding too early burns the crust.   When I cook multiple pizzas, I usually remove the stone to cool a little before the next pie.   Different pie recipes will behave differently.

    I'm interested in the Wedge, please let us know how it works and if the pizza stone gets too hot for multiple pies. 
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • danv23
    danv23 Posts: 957
    edited January 2023
    EggNorth said:
    I do not own a Wedge, no instructions, and was unable to find any.

    But,  if I had one: I would probably heat the Egg to temperature without the stone and wedge.   When there then add the stone and wedge and stabilize the temperature.

     I would experiment with when to add the stone, for me, adding too early burns the crust.   When I cook multiple pizzas, I usually remove the stone to cool a little before the next pie.   Different pie recipes will behave differently.

    I'm interested in the Wedge, please let us know how it works and if the pizza stone gets too hot for multiple pies. 
    Thank you for that! My wife got me one for Christmas, and I had both stones in and put the wedge in and it was not easy to stabilize the temperature, and the stone was way too hot, 525 degrees, and portions of the dough were way too done. However portions of it were absolutely perfect. I will try your method. 

    I used the standard BGE deflector and a 16 inch stone for the pizza. I believe the holes in the BGE deflector heated the stone too much in those 3 exposed spots which caused the results I had.

    I just ordered a 15 inch stone for the pizza and will use the 16 inch stone for the deflector.

    It's just hard to believe BGE provided no instructions and no online videos, which is really disappointing.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Blaze 5 Burner

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  • loco_engr
    loco_engr Posts: 5,794
    After looking on the BGE website of their "pizza wedge"
    leaves me curious on controlling the temps
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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