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Pizza

Big Hairy Dawg
Big Hairy Dawg Posts: 75
edited November -0001 in EggHead Forum
I posted a message about burnt pizza a couple of weeks ago and am happy to report that after receving some tips...good pizza!

I followed the advice to put the plate setter in first, then put the pizza stone on a raised grid. This prevented the black, inedible crust...

It is still not perfect but at least we did not have to go to Wendy's this time around... :kiss:

Here is the kid's cheese pizza:
IMG_2005.jpg

The adult pizza was proscuttio, onion, black olive, tomato and spinach:
IMG_2012.jpg
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    Nice looking pies
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  • Wanabe
    Wanabe Posts: 355
    Wished I could make mine that round, what's the trick?
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  • Big Hairy Dawg
    Big Hairy Dawg Posts: 75
    I struggled with making round pizzas until I started using a pizza pan. For me, once I roll it out and it is kinda round, I then put it in the pan and then work on it until it conforms to the pan. I just tug on the edges and then spread it out until it is somewhat uniform. Also, once it is spread out, I leave it for a few minutes and then re-do. One brand I know is popular is the Air Bake Pizza Pan. I purchased mine at Walmart for less than $10.00.

    Also, it is important to let the dough sit out for an hour or more. I use the Publix dough.

    IMHO, pizza on the egg takes practice but is well worth it.

    I worked at Little Caesar's pizza all through high school and college so I have always loved making pies...
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  • tjv
    tjv Posts: 3,846
    good looking zaaaaaaaas! T
    www.ceramicgrillstore.com ACGP, Inc.
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  • Eggtucky
    Eggtucky Posts: 2,746
    you're getting there dawg!!..those look pretty 'dawg' gone good!! ;) :woohoo:
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  • Big'un
    Big'un Posts: 5,909
    Those Za's look awesome. And single serving size too! :woohoo:
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    You mention “black & uneatable”... :angry:
    I realize that I’m way off here as to the temp. that “most” seem to bake their pies at…
    But I stabilize the Egg at about 400 to 450F. and do the pie a bit longer. I have NEVER had anything burnt / uneatable and the pies are the best ever!
    I’ve done both the pre-make crusts and my home made dough. Never, have they ever been bad!
    I do use a stone (not just on the grid) indirect on a plate setter, legs down…For what ever that may be worth!
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  • Mainegg
    Mainegg Posts: 7,787
    We do our Pizzas at the 400-450 range too and they always come out great. I just put to much stuff on them to not let them cook a few minutes more and those high heats are to much high for us.
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