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MACMAC Posts: 442
edited 12:09PM in EggHead Forum
<p />Well I did my first pizza last night. Used the pizza Calzone recipe that sprinter posted. Cooked it for 25 minutes, on a plate stool(setter), and pizza stone at 550. The EGG held the temp like a rock.
It seemed a little crunchy. Maybe I cooked it too long. But good taist. I will try 20 minutes for the thin crust.


  • sprintersprinter Posts: 1,188
    MAC,[p]Purty Zaa MAC, makes me want to try another one myself soon. You cooked the pizza a bit longer than I usually do, generally about 15-20 minutes for me gives a real nice chewy crust. I make mine a bit thicker too, not thin crust but not thick either. Glad you liked the dough recipe. Try putting a tablespoon of italian seasoning in the dough next time, tastes great. Also, before cooking, brush the outer rim of crust with olive oil then sprinkle with parmesan cheese for an interesting taste as well.[p]Troy
  • Nature BoyNature Boy Posts: 8,522
    That is a work of art there. Hard to believe it is just your first try. I cook about 12-14 inch pizzas, and they take 13-15 minutes at 550. For that big guy, 18 or 20 should do it. Play around with the times, and thicknesses of your dough and toppings til you are happy. Monitoring closely after 10 minutes thru the dome vent is a good idea.[p]Congrats on the success!
    Twitter: @dizzypigbbq
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  • Char-WoodyChar-Woody Posts: 2,642
    MAC, Extra nice Pizza..Everyone should take heart, if Spin can to it, anyone, I mean, well, I'm terribly sorry Spin! :-) [p]C~W[p]
  • EarlEarl Posts: 468
    MAC,[p] That there in one lovely looks meal,with the right amount
    of toppings. Great job.[p] Earl

  • GfwGfw Posts: 1,598
    MAC, great looking pizza! If everyone knew how easy it is to get good results, Pizza Hut would go out of business.

  • BBQfan1BBQfan1 Posts: 562
    Your picture helped move 'pizza' up a couple notches on my Egging 'must-do' list! That one looks like just the right size for the wife and I to satisfy our 'za fix. Slight, but humourous, aside: Everyone knows about Yogi Berra and his Berra-isms; well one time when out at an Italian restaurant, he asks the waitress, "Your medium pizza, how big is it?" To which she replies, "The medium is an 8-slice pizza, sir"
    Yogi thinks for a couple minutes, hums and hahs, then says, "I guess I'll have that, but could you slice it into four pieces, I don't think I could eat eight." :)[p]

  • Tim MTim M Posts: 2,410
    MAC,[p]Well done 1st effort. That is a bigg one too. I like mine about the same size. Vary the times to work, you have a lot of sauce and toppings so a little extra time might be needed. Mine go 15 min on average.[p]

  • EggsodusEggsodus Posts: 1
    MAC, Greetings, I just bought my fist Egg a few days ago, and I am truely Eggcited. I would love to begin cooking my sourdough bread in my egg, as well as the Pizza, yours looked great. I have a round stone, however, tell me about the plate stool or setter as you called it. Is that an optional thing BGE sells or where do I get them?
    Thanks for the input, and thanks to many of you who convinced me I was not insane to immediately go an purchase an EGG just one day after learning of them and reading all your enthusiastic chatter.

  • SpinSpin Posts: 1,375
    MAC,[p]Now that is one big, beautiful pie! Congratulations and thank you for sharing it (the pic I mean:)).[p]Looking at the lovely toppings and upper crust I'd say the cooking time/temp was perfect for them. The bottom crust was starting to dry out (It gets crisp on the bottom and chewy inside to crispy completely through before it starts to burn). You could start with a slightly thicker bottom dough and cook at the same time/temp, or use the same thickness of dough and kick the temp up to 575F and cook for a slightly shorter time (say 18-20 minutes). The higher temp will finish the toppings faster while preventing the drying of the bottom crust.[p]My hat is off to you. My first Egg pizza was manhole quality stuff.[p]Spin[p]
  • SpinSpin Posts: 1,375
    Char-Woody,[p]LOL, You are absolutely right :-). And this was his first one! [p]Spin

  • Dr. ChickenDr. Chicken Posts: 620
    That is one fine lookin' pizza! I gotta hand it to ya! You're catchin' on to this in a hurry![p]Dr. Chicken[p]p.s.: Wait til ya all hear from Hank! That man is catchin' on in a hurry too! I'll let him bring ya up to date!

  • MACMAC Posts: 442
    You can order the plate setter and a pizza stone from BGE. You will need both for Pizza and bread. I cooked my first french bread a month ago and it turned out OK. Sourdough would be excellent especially a rye in the round. I would love to duplicate a rye that we get in Detroit from a German bakery. Just read and follow the advise. You just have too much help here to go wrong. [p]MAC

  • Char-WoodyChar-Woody Posts: 2,642
    Spin, your the greatest..:-) I am constantly amazed at your prowess in the kitchen. Just clean up the mess better :-)

  • MrsSpinMrsSpin Posts: 6
    Char-Woody,[p]His prowess in cooking is magnificient, he still hasn't even come close to mastered cleanup :). Heehee.[p]MrsSpin
  • Char-WoodyChar-Woody Posts: 2,642
    MrsSpin, Now thats a hug I owe yoooooooo! Heeee...! Well, the food is great, and I gotta admit, I kinda shirk me duties in cleanup too![p]Not like the rest of these Mr. Cleans around here that are spotless caretakers..:-)
    Watch the dough hit the fan now!!!
    Most Respectfully...C~W[p]

  • Elder WardElder Ward Posts: 330
    MAC,[p]Mighty fine pics and the pizza was a looker to.[p]Elder Ward

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