pizza trial

Unknown

I'm a proud new owner of a big green egg! My third or fourth meal I tried to impress the family by doing a pizza in the egg. I made the dough and the whole bit, BUT I had terrible results. I completely burned the bottom of the pizza! The temp was set at 500 and I popped the stone in on top. 15 minutes later I had a beautiful looking pizza on top and a charred dough on the bottom. Hoping to get some advice from the egg-sperts?[p]

Steve-B

Green eggs n ham,
I usally do my pizzas for ~8 minutes. Keep the daisy as closed as possiable. This way the cheese will be sure to melt.[p]Steve-B

Steve-B

Green eggs n ham,
One more thing... heat your stone with the egg. It will keep it from cracking. Also let the temp stabilize for 20-30 minutes before you put the first pizza on.

Wise One

Green eggs n ham, sound slike you set the pizza stone directly on the grill. Most use the platesetter to bring the level up the bottom lip (about 3" higher than grill level) and set a pizza stone on top of that. That gives you two layers of ceramic mass plus more distance from the heat itself.

RRP

Green eggs n ham, you've already gotten the good advice of the plate sitter plus the stone and bringing it all up to temp, but whatever you do DON'T GIVE UP ON PIZZA on the BGE! You'll get the hang of it and along with the use of freshly grated cheeses etc you'll never buy another pizza from any chain. I think I knock out great food on our BGEs, but by and far pizza is my wife's favorite...and she's right!

Steve-B

Green eggs n ham,
Here is a link to The Naked Whiz's Pizza Tips:[p]We love the pizzas we make on the egg. We had a our friends over Friday and made six of them. Everyone got to pick out their own toppings.
[ul][li]Naked Whiz's Pizza Tips[/ul]

Shelby

Green eggs n ham,
Wise One and Steve are right...plate setter and a pizza stone, letting both of them come up to cooking temp before adding the pizza. Do that and you'll have great success. However, the less than great results means one thing...you'll have to "practice" making pizza again soon!
But once you get it down, you'll love it. Haven't ordered a pizza here in almost 3 years!

Mac in NC

Green eggs n ham,[p] I've cooked everything you can imagine on the EGG over the last four years with great confidence and success. However, I was always hesitant when it came to pizza. I don't know why. I had the platesetter and pizza stone. I was armed with Mr. Hyde's outstanding pizza dough recipe. And then I remembered. Pizza is not what Carolina boys make. I was so used to making BBQ ribs and pulled pork that I never broadened my horizons. Well, just last week everything changed. I pulled out my trusty blackened platesetter and pizza stone. I bought myself some King Arthur bread flour and made Mr. Hyde's dough. I layed out all those ingredients to make the perfect pie. I fired up the EGG and stabilized it at 525. Thirty minutes of preheating up the stone and I slid that beautiful creation into the belly of the dragon. About 15 minutes later, I went to check on it and you know what?
I had burnt the living sh*t out of it!!!
However, I did not despair. I merely went back inside and gave it another try. This time I kept a vigil over that pizza while it cooked. And 12 minutes later I had a pizza that was edible but not great. Toppings were brown but the bottom never browned. Who would have guessed!!! However, I did not give up.
Well, my friend, here we are a week later and I have finally made what I consider to be the best darn pizza I will ever make on the EGG!!! Absolute, hands down success!!! And I owe it to everyone here on the forum for their tips and encouragement. Give it time. You'll get it right. And when you do, your life will have changed forever. Amen. Mac[p]Oh yeah, here's my tip to add to the one's already posted: Stay by the EGG, keep a watch over the temp. and adjust accordingly. Maintain that 500-550 range. I like 525. Check the bottom of the pizza after the first eight minutes and every two minutes after that until you get the right color. Good luck!!!

Bill in VA

Green eggs n ham,[p]This is what works great for me. I put a heat deflector on the main grill. I use a drip pan, you can use a stone.[p]I put the pizza stone on a raised grill above the main. [p]Until I started using a heat deflector I had the same problem....the bottom got done way too fast. [p]Hope this helps..........[p]Bill

GBZee

Green eggs n ham,
Don;t give up.....pizza (and bread) come out fantastic with the egg. I usually do mine at 550 with a plate setter and a BGE pizza stone (which has considerably more mass than most of the other stones out there). I heat them up with the egg but don't wait too long. I did once and the first one came out a tad burnt in a few spots. The subsequent pipzzas were fine once I got the pizzas going one after another.[p]Good Luck!

Unknown

Mac in NC ,
Where is Mr. Hyde's dough recipe?

QBabe

Ham 'n Egg,[p]Here you go. It's in the Pizza/Breads section of my website.[p]Tonia
:~)

[ul][li]QBabe's BBQ Adventures - Recipes[/ul]