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Suggested pizza stone size?
BBQ-BoB
Posts: 124
What's a good diameter stone to buy for the large egg that would still allow good air flow?[p]I was going to head up to Home Depot tomorrow and get something.[p]While wasting a day away recouping in bed I just watched Emeril make a smoked duck pizza with a brie sauce that looked and sounded pretty good to me so I found something to do with my duck breasts.[p]Thanks![p]Bob[p]Nola's Smoked Duck Pizza with Brie and Truffle Essence
Recipe courtesy Emeril Lagasse, 2001[p]
Recipe Summary
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 2 pizzas, 4 to 6 servings
User Rating: No Rating
[p]For the duck:
1/4 cup hickory chips, soaked in water for 1 1/2 hours
2 duck breast halves, boned
1 1/2 tablespoons Essence, recipe follows
1/2 teaspoon vegetable oil
Water
For the pizza:
1 pound Brie, cut in 1/4-inch thick slices
1 cup heavy cream
Pizza dough for 2 (12-inch) pizzas, recipe follows
Vegetable oil, for greasing pans
2 roasted red bell peppers, peeled, seeded and thinly sliced
2/3 cup thinly sliced crimini mushrooms
2 teaspoons truffle oil, or to taste
1 1/2 tablespoons chopped chives
1 tablespoon chopped parsley[p]Place soaked hickory chips in the bottom of a stovetop smoker and add enough water to come 1/4-inch up the sides of the pan. Place smoker on the stovetop over high heat until the water comes to a boil. While waiting for the water to boil, cut slits into the fat on the fatty side of the breast halves and season both sides with the Essence.
When water has come to a boil, position drip pan in smoker, then oil rack with the vegetable oil and place this in the smoker. Position duck breast halves on top of the oiled rack, fatty side up, and cover smoker with its lid. Reduce heat to low and cook for 15 to 20 minutes, or until duck is cooked through. Remove duck breasts from the pan, and when cool enough to handle, slice or tear into bite-sized pieces.
Preheat the oven to 500 degrees F.
While the duck is smoking, remove the white outer casing from 1/4 of the Brie and combine with the heavy cream in a saucepan. Cook over medium heat, whisking occasionally, until cream is very smooth and thick and has infused with the cheese flavor, about 20 minutes. Roll or shape pizza dough into 2 12-inch circles and place on lightly greased baking sheets. Using the back of a spoon, spread each pizza with half of the brie cream. Top each pizza circle with half of the duck, bell peppers, mushrooms, and remaining Brie. Bake pizzas for 20 minutes, or until golden brown and crispy. Drizzle pizzas with the truffle oil and sprinkle with the chopped chives and parsley before serving.[p]Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme[p]Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.[p]Basic Pizza Dough by hand method:
1 package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 to 3 cups flour, plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil[p]In a large bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add 1/2 of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
Yield: 2 (12-inch) pizzas, serving 6 to 8[p]Episode#: EE2B17
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Recipe courtesy Emeril Lagasse, 2001[p]
Recipe Summary
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 2 pizzas, 4 to 6 servings
User Rating: No Rating
[p]For the duck:
1/4 cup hickory chips, soaked in water for 1 1/2 hours
2 duck breast halves, boned
1 1/2 tablespoons Essence, recipe follows
1/2 teaspoon vegetable oil
Water
For the pizza:
1 pound Brie, cut in 1/4-inch thick slices
1 cup heavy cream
Pizza dough for 2 (12-inch) pizzas, recipe follows
Vegetable oil, for greasing pans
2 roasted red bell peppers, peeled, seeded and thinly sliced
2/3 cup thinly sliced crimini mushrooms
2 teaspoons truffle oil, or to taste
1 1/2 tablespoons chopped chives
1 tablespoon chopped parsley[p]Place soaked hickory chips in the bottom of a stovetop smoker and add enough water to come 1/4-inch up the sides of the pan. Place smoker on the stovetop over high heat until the water comes to a boil. While waiting for the water to boil, cut slits into the fat on the fatty side of the breast halves and season both sides with the Essence.
When water has come to a boil, position drip pan in smoker, then oil rack with the vegetable oil and place this in the smoker. Position duck breast halves on top of the oiled rack, fatty side up, and cover smoker with its lid. Reduce heat to low and cook for 15 to 20 minutes, or until duck is cooked through. Remove duck breasts from the pan, and when cool enough to handle, slice or tear into bite-sized pieces.
Preheat the oven to 500 degrees F.
While the duck is smoking, remove the white outer casing from 1/4 of the Brie and combine with the heavy cream in a saucepan. Cook over medium heat, whisking occasionally, until cream is very smooth and thick and has infused with the cheese flavor, about 20 minutes. Roll or shape pizza dough into 2 12-inch circles and place on lightly greased baking sheets. Using the back of a spoon, spread each pizza with half of the brie cream. Top each pizza circle with half of the duck, bell peppers, mushrooms, and remaining Brie. Bake pizzas for 20 minutes, or until golden brown and crispy. Drizzle pizzas with the truffle oil and sprinkle with the chopped chives and parsley before serving.[p]Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme[p]Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.[p]Basic Pizza Dough by hand method:
1 package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 to 3 cups flour, plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil[p]In a large bowl combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add 1/2 of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
Yield: 2 (12-inch) pizzas, serving 6 to 8[p]Episode#: EE2B17
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
Comments
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bbqBob,
I have a 14" stone from BGE.It the the perfect size for the large egg and will last forever.
Larry
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bbqBob,
A 16" fits in there nicely but I burned my gasket using it. I didn't have that problem using a 14" stone. -RP
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bbqBob,
mines a little over 15 and its just a little too large. to get the temps high enough above the stone you need to create an inferno below it, im going to eventually get the recommended 14 inch bge stone
fukahwee maineyou can lead a fish to water but you can not make him drink it -
bbqBob,
For pizza, I have used 16" in the large, 14" in the medium and 12" in the small, all with good results. The BGE stone is a good one and won't crack, but you may have variable results with other brands. I have a 16" stone from Crate and Barrel which has stood up well (but not available any more unfortunately), but stones like the Pampered Chef have been known to crack. Get a good hefty one, whatever you choose.[p]TNW
The Naked Whiz -
bbqBob,
had duck breast pizza for lunch and it was superb.[p]would be even better on the egg of course.
let us know how it turns out.[p]....though i wish that emeril would fall off a bridge.
ed egli avea del cul fatto trombetta -Dante -
bbqBob,[p]Get the setup that is designed for the cooker for all your baking. This setup is bulletproof and will bake all afternoon with every pizza or loaf of bread coming out the same. You need the BGE plate setter and the BGE 14" in diameter hearth stone. Just spend some of Pam's money and get this ordered. [p]
[p]Dave
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Old Dave,[p]Dave Pam is looking over my shoulder and wants to know if you can deliver that pizza up here?[p]I'm working her for the funds as I type![p]I'll just get the right stuff and do the pizza when the right time allows.[p]Thanks!
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As always a sincere thank you for your help guys![p]I'll get with an Egg dealer and get the things I need.[p]Hope to someday be able to pay you guys back for all the help you give! I feel comfortable cooking on my other smokers but for some reason I'm uneasy with this Egg. I'm sure once I fire it up and try it a few times it will be as easy as the other smokers I have and as many of you say, probably even easier![p]Thanks again![p]Bob
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The Naked Whiz,
Yep yep...my wifes Pampered Chef stone cracked in the oven a couple months ago - just before we got the egg. I'm still waiting for them to send a replacement.
Once it's been egged, I'll call it MINE. hehe
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