Had it BGE a few months about to try Pizza

Cadfael

Had my Large Egg since last fall and had mostly good results. This week I was finally going to try doing a pizza. Any tips?

Also, can someone link me to a good beginner - what they don't tell you in the manual thread?

TIA,
Tony

bubba tim

indirect @ 325 using a platesetter and pizza stone. The pizza stone will draw the moisture out of the dough making it crispy. Are you doing your own dough?

UnConundrum

Bubba, this is one of the most discussed and debated topics. You'll hear temperatures from 350 to 700. Buy a crust, make your own. A plethora of sauces. Use a wood peel, use a metal peel, use a cookie sheet, use a super peel, on and on. Furthermore, there are so many different styles of pizza, there just isn't a simple answer.

I make my own dough. I make my own sauces. I use a wood peel. I bake at 500 pizza stone temp, indirect. I LOVE my pizza, as do others.

If you're interested, you can find my recipes and a step by step tutorial with pictures HERE I actually have several recipes posted on that site pertaining to pizza from different doughs, including whole wheat, to different styles (Sicilian, etc.)

Best advice is to go with what seems right to your tastes, and adjust from there... Lots of luck

[Deleted User]

I agree with UnConundrum BUT would like to note hat if it's your first pizza, keep it simple.

buy the pizza dough ready to use from a pizza joint - $2.00

Use hunts tomato sauce (comes in an 8 oz can, like the single serving spaghetti-o's) I think it says "all-natural 100% "on the can. anyhow, you don't need to use a lot. some folks use just 2 tablespoons per pie.

cheese and toppings of your choice.( this is really unlimited!)

platesetter legs down, 3 spacers (stones, BGE feet, balls of aluminum foil, whatever) and then your pizza stone. No grid.

use either corn meal or parchment paper under your pizza. I used to use corn meal but since I tried parchment it was so easy I'll never not use parchment again.

Whatever temp you use, make sure your fire is burning good and clean before you put your first pie on. I like 600 - 650. others like it hotter, others like it not nearly as hot.

Put your stone in at least a half hour before you intend to cook on it.

I like to use welders gloves or something like that for handling the hot platesetter and pizza stone when I'm done (though you can just leave them in the egg when you shut it down and remove them after they've cooled)


this was Mozzarella, Basil, roma tomatoes and prosciutto. Cooked at 600-650 for 10 minutes. It doesn't look pretty but it tasted FANTASTIC!! The leftover pizza still tasted fantastic 2 days later!


this was spinach, feta, garlic, pork and I think red peppers. The pork was not pre-cooked. Cooked at about 500 for close to 20 minutes (long story - my lump was burning out, left the Egg going too long before I used it)

these are fun to do so keep it simple and have fun. If you screw up, don't worry, we all do from time to time.

bubba tim

Thanks Warren, a lot of good info here. I am good with pizza, I do belive it was Cadfael asking how to.
Thanks again.