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Finally made a good pizza
fiercetimbo17
Posts: 141
So tonight I was cooking for myself so i decided to try another pizza. Im only trying it because the girlfriend is at work and the other attempts have failed that bad
I saw a thread the other day about using the egg feet under to pizza stone to keep from burning the crust. That was the majority of the problem so i tried that but I also went with a new crust and sauce recipe.
Crust could have been a little more done for my taste but next time I will get the egg hotter, temp dropped more than I expected when I added the platesetter and stone. Cooked at 450 for 15 or so mins
Here it is before
Done
So much better with the feet under the stone
I saw a thread the other day about using the egg feet under to pizza stone to keep from burning the crust. That was the majority of the problem so i tried that but I also went with a new crust and sauce recipe.
Crust could have been a little more done for my taste but next time I will get the egg hotter, temp dropped more than I expected when I added the platesetter and stone. Cooked at 450 for 15 or so mins
Here it is before
Done
So much better with the feet under the stone
Comments
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Nice pie!!! The egg ia always trial and error so keep trying for perfection!!
GOOD EATS AND GOOD FRIENDS
DALE -
Good pizza is getting to be my quest for the Holy Grail. I saw a thread on another forum that suggested putting the plate setter and the stone in the cooker once the fire is going good and let it come up to temperature with the egg. Maybe that would give you a crispier crust?
Like you, I just keep on trying and eatin' the lessons!
Great looking pizza!
Pat -
I have yet to succeed with pizza - I've burned up several and thrown away more than I like to admit. Your pizza looks good! I'll keep trying, sooner or later I'm bound to get one that merits a picture!
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If you put cold stuff in a hot egg, of course the temp will drop. Put everything in the egg (platesetter, feet and pizza stone) right after you get the lump going. When the egg stabilizes at your target temp - with all of those parts already in the egg - THEN it's time to cook.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Next time place your plate setter legs up, then your cooking grid, and then your pizza stone on top of that. Stabilize everything at about 450° to 500° and you'll be golden.
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By all means,put in the platesetter and pizza stone in as soon as you realize the is lit.This way they come up to temp with the ceramics inside the Egg.If you get the Egg to temp then add them you need to wait 30 minutes for the added(room temp) ceramics to reach the same temp as the Egg.Give it a try. Good Luck!
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Dayum I type slow! :laugh: There were 3 replies before I could type mine! :S
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That is my preferred setup also.
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tough gettin' old, ain't it? :laugh:
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
:laugh: You got that RITE! :unsure:
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As Homer Simpson says ...MMMMMM PIZZZZAAAAAH
BTW - I say that too! -
I tried to get it hotter, I did not have alot of lump in the egg. After lighting i let the temp come up tp 550 and added the plate setter. Tried everything to get the temp up except adding more lump and about 30 mins I put the pizza on at 425-450 ish and it could never recover. By the end of the cook it was lower than 400. I know it was lack of lump I was just curious how it would do with that amount in the egg.
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I, also am on a mission to get them right. Yours looks pretty dang good.
A friend gave me some 00 Caputo flour to try, and a recipe. I was going to get that recipe and Zippy's ready tomorrow. Rest in fridge for Sunday. I'll post.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
The only thing I can say about that pie is...SUCCESS! All you have left to do is the tweaking, because you have the basics down solid.
Judy in San DiegoJudy in San Diego -
I did not read all the above replies, but do you see the doneness of the right side compared to the left side?
maybe a turn part way through might help . . .aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Some success with pizza made me order a new peel, the current one in the pictures is not very good. Almost like balsa wood. I went with a super peel because ive always had issues with dough sticking to the peel
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fiercetimbo17 wrote:So tonight I was cooking for myself so i decided to try another pizza. Im only trying it because the girlfriend is at work and the other attempts have failed that bad
I saw a thread the other day about using the egg feet under to pizza stone to keep from burning the crust. That was the majority of the problem so i tried that but I also went with a new crust and sauce recipe.
Crust could have been a little more done for my taste but next time I will get the egg hotter, temp dropped more than I expected when I added the platesetter and stone. Cooked at 450 for 15 or so mins
Here it is before
Done
So much better with the feet under the stone
What crust and sauce recipe did you use if I may ask? -
fiercetimbo17 wrote:So tonight I was cooking for myself so i decided to try another pizza. Im only trying it because the girlfriend is at work and the other attempts have failed that bad
I saw a thread the other day about using the egg feet under to pizza stone to keep from burning the crust. That was the majority of the problem so i tried that but I also went with a new crust and sauce recipe.
Crust could have been a little more done for my taste but next time I will get the egg hotter, temp dropped more than I expected when I added the platesetter and stone. Cooked at 450 for 15 or so mins
Here it is before
Done
So much better with the feet under the stone
What crust and sauce recipe did you use if I may ask? -
I'd eat that!
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Practice is the best part of this hobby
No more take out pizza for you :laugh:
Shane -
I get soooo confused how people have such a hard time with pizza. Light your fire, put the platesetter in legs down then put you pizza stone on with something between the plate setter for air circulation. Little Green Feet are best. Get it to 450 and let it sit there for 30 mins. Put your pizza on and rotate every couple minutes. 8 mins max and your pizza is done... The problem isn't making them, it's making them fast enough....
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SmokinSoCal wrote:I get soooo confused how people have such a hard time with pizza. Light your fire, put the platesetter in legs down then put you pizza stone on with something between the plate setter for air circulation. Little Green Feet are best.
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Really nice looking pie!
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