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Frozen Pizza on the EGG???

edited 6:36AM in EggHead Forum
Anyone have luck with frozen pizza's on the egg?[p]I have attempted 2 now and both were edible. However I have a slight
burn on the bottom of both pizza's and am forced to watch them closely. [p]Here is my setup. One pizza stone directly on the grill with the dome temp at 400. [p]I am seeking your advice. Can I do Frozen Pies??? What temp and do I need to add another pizza stone or plate setter?

Comments

  • WessBWessB Posts: 6,937
    Coals,
    Never done a frozen pie..so i guess I cant answer your question specifically...but you can buy pre made dough or packets of pre mixed dough ( like flour) and use either a jar of sauce or your own home made and your own and toppings as you wish...just check "Spins" recipe in the recipe section..it takes a little trial and error but it`s well worth the effort..best pizza I ever had was made at home on the egg..[p]Wess

  • SpinSpin Posts: 1,375
    Coals,[p]Preheat the pizza stone with your Egg and cook the frozen pie on a wire rack set on the pizza stone. Follow the directions for heat and cooking time.[p]Spin
  • WessBWessB Posts: 6,937
    Spin,
    Best to you ans Mrs. Spin..hoping all is well[p]Wess

  • Coals,
    I played around with DiGiorno pizzas. I haven't completed my experimenting yet, but so far here is what I've found. They do best if you cook them following the instructions on the box. Don't try a 600 degree cook like in Spin's recipe. Spin's uses fresh dough, not frozen pizza. My guess is that the frozen rising pizzas like Digiorno are using a flour that releases moisture in order to get steam to help it rise during baking. This causes it to dry and burn more quickly. Cook at 400 degrees and use a plate setter or two stones if you have them. I found that the second pizza did better than the first, so you might try the pizzaria trick of preheating the stone for a good while like 20-30 minutes and then wipe it down with a damp rag. Then, if you cook subsequent pizzas, the stone will already be cooled by the previous pizza. But the secret ultimately lies in following the directions on the box.[p]TNW

    The Naked Whiz
  • Tim MTim M Posts: 2,410
    pizza2.jpg
    <p />Coals,[p]Burnt bottoms means too much heat comming from the pizza stone. Preheat it less or add more ceramic to slow down the heat transfer. I also assume you are letting the pie thaw first. [p]I do mine at 550-600 deg on a setter with stone on top. [p]Tim
  • Tim M,
    Thanks for the suggestions. I think I need a plate setter to go with the pizza stone.

  • Spin,
    Thanks for the suggestions.[p]I will try it![p]

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