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 advice

jerryp
jerryp Posts: 232
edited November 2011 in Cookbook
I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.
· Share on FacebookShare on Twitter

Comments

  • Botch
    Botch Posts: 17,330
    A half-hour is about what I use, too.  
    "First method of estimating the intelligence of a ruler is to look at the men he has around him."
           - Niccolo Machiavelli

    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    I made pizzas last night and they turned out mighty tasty.  The only problem is always with the first pie.  The crust never gets brown and crispy on the first one.  I suspect I don't give the stone adequate time to preheat for fear of running out of heat to cook the last pizza.  How long do you suggest I preheat the stone and also how long can I keep a ripping hot fire on a full load of charcoal (I use american royal oak).  I have made pizzas more times than I can count and always have the same problem.  Thanks.
    What is your set up? Raised grid, platesetter, rig?

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • bubba tim
    bubba tim Posts: 3,216

    This should help.

    http://www.youtube.com/watch?v=gleht5gofIo


     

     

    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
    · Share on FacebookShare on Twitter
  • jerryp
    jerryp Posts: 232
    watched the video. Great setup. I'll try the plate setter with the legs up next time. I normally place the stone directly on the plate setter legs down. I also saw a video with plate setter legs down with a round cake pan under the stone to elevate it above the rim. Just goes to show, no matter how seasoned you think you are, you can always learn something.
    · Share on FacebookShare on Twitter

Categories