Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

pizza

Unknown
Unknown
edited November -1 in EggHead Forum
how long do you cook a large pizza?
what temperature?
we are using the dough in a can, how do you keep the dough from sticking to the pizza stone after you cook it?

· Share on FacebookShare on Twitter

Comments

  • Kelly Keefe
    Kelly Keefe Posts: 471
    will,
    550°
    Check after about 8 minutes.
    Liberal use of corn meal on your pizza peel.[p]How's that? 8-)[p]Kelly
    · Share on FacebookShare on Twitter
  • Wise One
    Wise One Posts: 2,645
    will, the purists may not like to hear this but I have been using non-stick aluminum foil under my pizzas. It makes them easier to put on the stone and ABSOLUTELY easier to remove. Just grab a corner, stick a pan underneath and pull the pizza onto the pan. As for time and temp. I use 500-550 for 15 minutes. I peek down the vent with a flashlight to judge doneness and will sometimes let it go an extra couple of minutes.

    · Share on FacebookShare on Twitter
  • Shelby
    Shelby Posts: 803
    Wise One,
    If it works for you, go with it! Don't know I consider myself a "purist" but I do use the corn meal on the pizza peel and enough is transfered to the stone allowing the cooked pizza to slide off.
    · Share on FacebookShare on Twitter

Categories