Which size for pizza, baking, tandoori cooking?

Georgeandgracie

We are not big carnivores and aren't particularly concerned about how many chunks of meat will fit in a BGE. We do, however, like to make pizza, to bake bread, cobbler, and casseroles, and to make naan and other tandoor-style food.

Will a large BGE be big enough, especially for pizza?

Fidel

Large is perfect for baking.

Avocados

The large is excellent for making pizza and baking with the 14" pizza stone and a plate setter.

Also works great for cooking with cast iron dutch ovens.

Little Steven

Georgeandgracie

The large is great for most cooking, far and away the best for ethnic cooking. This is my naan solution.


Steve

cdnewman

What the XL buys you is quantity. If you don't have a tlc-worthy family or throw a commercial application, the lge is fine. Only thing that didn't fit was a pizza Bianca, since recipe designed for 1/2 sheet pan, which was too long. But if I had a square or round pan, would have been fine. I've never cooked red meat and we live our large.

Lei'd-n-Egg

Steve, the naan looks perfect. Is it easy to make?

Thanks
Bryan

Lei'd-n-Egg

I would recommend the large as well, and you'll need a plate setter and pizza stones too.

EggTurner

No way you will regret buyng a Large.

sharhamm

Not Steven, but yes Naan is really easy to make and cooks really quick.
Here's a recipe:

* Exported from MasterCook *

Naan Bread

Method

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2 cups All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
1 Pinch baking soda
2 tablespoons oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
1 teaspoon clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling

Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well. Mix the oil and yogurt. Add the water/yeast mixture and mix into a soft dough. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should double in volume.

Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot and then turn the oven to high broil. Using a baking/pizza stone will help to give Naan close to same kind of heat as clay tandoor.

Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch diameter circles. Dust lightly with dry flour to help with the rolling.

Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flip them between your palms and place onto your baking/pizza stone into the oven. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is cooked (Naan should be golden brown color on top) take them out of the oven and brush lightly with clear butter or ghee.

Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!

S(Internet Address):
"http://www.manjulaskitchen.com/2007/05/22/naan-bread/"


Go and visit youtube and type in Naan and you can watch the videos.
Sharon

Little Steven

Bryan,

It is easy to make. The best results I've had have been with a double platesetter and the pedal to the metal. Puts the bread high in the dome and a double layer of barrier from the flame. Don't plan on having any gasket left.

Steve

Georgeandgracie

Thank you, everyone, for the thoughtful replies. I now have no doubt that the large will be the right size. Such beautiful naan!

So what do you do when the gasket gives out?