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QuadzillaQuadzilla Posts: 40
edited 11:29AM in EggHead Forum
I was inspired by Zippylip's post to start making quality pizzas. Here is that post -

My new setup is from bottom up is cast iron grate, raised grid, 15" Coerderite kiln shelf, 4"x2"x2" legs on sides to create a 2" gap, 14" BGE ceramic stone. I cooked these at a dome temp of 650* for approx 5 minutes. I have made numerous adjustments to his recipe but, his is much easier and very effective.

Thanks for looking!





  • Rafter RRafter R Posts: 120

    That looks mighty fine to me! I have still struggled to get the pizzas results I would like. I need a to get to a fest to get some quality training.
  • QuadzillaQuadzilla Posts: 40
    Pizza is challenging. I have had a ton of trail and error and still feel like I can improve a lot. Zippylip's recipe is the best place to start and is very detailed.
  • GriffinGriffin Posts: 7,673
    Looks great. I need to give his recipe a try. I've got it bookmarked.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • jkohnjkohn Posts: 3
    Nice! Impressive char on the top, I haven't been able to get that yet on my cooks. I've been watching your thread over at the pizza-making forum with interest (haven't done an intro post there, so I just lurk).

    I too originally tried the plate-setter setup and came away disappointed, I think it just restricts airflow too much to hit the temps I need for my dough. I've also been experimenting with getting the pizza stone up higher into the dome; I have a grill-dome so my setup is slightly different than yours, I'm using their "double-decker" rack with the ceramic feet under it.

    So far I've had the best luck with a stone temp of about 625-650 and a dome temp of 700-725, which resulted in a cook time of about 3.5 minutes. If I wait for the stone to heat up all the way to dome temp,I have trouble with the bottom cooking faster than the top.
  • QuadzillaQuadzilla Posts: 40
    Thanks for the info jkohn. I hope to start experimenting with higher temps soon.

    Post pics if you can!
  • ZippylipZippylip Posts: 4,686
    jkohn wrote:
    I too originally tried the plate-setter setup and came away disappointed, I think it just restricts airflow too much to hit the temps I need for my dough.

    John, there is likely some other reason you're not getting where you want to be. While the plate setter might restrict the direction of the airflow (& direct heat) which it what it's supposed to do, it does not ultimately hamper the cooking environment you're trying to create for pizza in a ceramic cooker. Are you allowing sufficient pre-heat time after you've hit your desired temperature (about 30 minutes)?
    happy in the hut
    West Chester Pennsylvania
  • Egg JujuEgg Juju Posts: 658
    Pizza looks delicious... nice job.
    Large and Small BGE *
  • dugdbugdugdbug Posts: 244
    Great Job!!

    And all the green in the photo's is creating an awesome effect in the pics! :cheer:
  • Judy MayberryJudy Mayberry Posts: 1,991

    Whal pizza-making forum are you referring to? Please post a link.
    Judy in San Diego
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