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How long do I need to preheat the pizza stone for a papa murphy delite ?

fairchasefairchase Posts: 293
edited February 2012 in EggHead Forum
I'm planning on my first pizza cook with plate setter legs down , green feet, then bge pizza stone at 450 dome.
 How long should I preheat the stone for the extra thin delite crust ?


  • 30 minutes, but I'd up the temp to something over 500.


    Dripping Springs, Texas.
    Just west of Austintatious

  • I was just going on the recommendations of others here , and the consensus was that the temp on the package was the best temp to cook at.
  • Hi54puttyHi54putty Posts: 1,872
    I believe that depends on whether you are reheating or actually cooking. I do mine just like Village Idiot, or even a little hotter, and they come out perfect every time.

    That's with scratch made dough. Don't know if that matters or not.
    Winston-Salem, NC 
  • Pizza at 600-650 on my egg. I have better results with hotter temps. I've tried lower, but can't get the consistent results that I can with a HOT, fast pizza cook.
  • BotchBotch Posts: 6,358
    30 minutes, 550 here too.  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • I put the pizza stone in my oven while I wait for the egg to light. Once it's lit I use oven mitts to transfer the stone to the egg
  • ChubbsChubbs Posts: 6,925
    I just cooked two pizzas with homemade dough and Paul newmans sockorooni sauce. I did platesetter feet up, grate, ceramic feet and pizza stone. Dome at 550. The second pizza was better and crispier. So that tells me the hotter the stone the better the pizza. Stone had probably been in an hour when second pizza went on. For those looking for a great fast sauce, sockorooni is it.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  •  Well I preheated the stone for 30 minutes at 480. Placed the pizza still on the cardboard cooking thingy on the hot stone for 6 minutes. Took the pizza of the cardboard thingy and put it on the stone until the toppings were slightly brown ; probably another 15 minutes. Crust was slightly brown , but not at all burnt. Pretty well perfect and very tasty !

     Might should have left it on the cardboard another minute or 2 as the pizza was still a little hard to seperate from the cardboard.
  • ChubbsChubbs Posts: 6,925
    Was it a frozen pizza?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • No papa murphys are fresh.
  • ChubbsChubbs Posts: 6,925
    Got you. You threw me off with the cardboard.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • If you don't make pizza from scratch, which I normally do, papa murphy's is a really good alternative.
  • ChubbsChubbs Posts: 6,925
    Yeah I make mine from scratch but papa murphys would be a nice alternative if pressed for time. I am in Columbia, sc and never heard of it.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Tweev- that sounds awesome. I'm definitely making it soon. Try this one-

    Fig jam (preserves or jelly or what ever you can find) base
    Dollops of ricotta
    Arugula (raw)
    Pine nuts
  • Fresh figs and good balsamic is one of my favorite food combos...
  • No problem. Your potato one reminds me of another good one I do sometimes.

    Pesto base
    Thin sliced potatoes -precooked
    Green beans -blanched
    Smoked mozz

    Sounds weird, but really good. It a pretty traditional Italian combo in pasta...translates well to pizza toppings.

  • Yeah, I post a bunch on my phone too...I feel your pain. I like the mobile format better than regular I's nice seeing the OP and the most recent poster on thediscussion list. It's a bummer that on the iPad it is regular format only unless I'm missing something.
  • I disabled the auto spelling on my iPhone.  I hated it.  I'm waiting for the iPad 3.  If you turn it sideways, you get a full size keyboard.


    Dripping Springs, Texas.
    Just west of Austintatious

  • Can you guys post pics from your Iphone? I can not get mine to do it. It's like the "choose file" button is disabled. It's there but, doesnt work. 
    Be careful, man! I've got a beverage here.
  • No Travis...same with iPad. I can only post the photobucket links on phone/iPad.
  • ChubbsChubbs Posts: 6,925
    That's why I never post pics to the forum. I only have an iPad now and have not figured everything out on it yet? What apps do you use for the picture component?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • ChubbsChubbs Posts: 6,925
    Oh yeah, and I have an original iPad without a camera.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • The photobucket app is great for ipad. You upload pics into it, and then organize them however you want. With individual pics, click on the little chain looking icon on top right (on the app, not here...those buttons here don't work with ipad) and tap the direct link to copy.....come here and paste.
  • Same here Chubbs....set up iCloud so pics you take on your phone sync into your photo stream.....then they are on iPad to upload to photoucket.
  • ChubbsChubbs Posts: 6,925
    I guess the problem is I don't have a camera on my iPad and can't plug my camera into my iPad to transfer pics. Guess I can transfer them to wifes laptop then email them to myself and then save from email on ipad to photbucket app? My head hurts.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GrannyX4GrannyX4 Posts: 1,479
    edited February 2012
    There is an adapter for the camera to be plugged into the IPad. Of course it's extra.

    My buttons don't work in the "write comment" box. Does anyone else have this problem or is it just me?
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • They don't work for me either...except the smiley face! :-/

  • GrannyX4GrannyX4 Posts: 1,479
    Very frustrating for the technology challenaged. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GriffinGriffin Posts: 7,674
    Ha! I've made a very similar pizza but with fresh figs.  Partner quote "So weird but so good!"

    Similar to yours, fresh figs, light cheese (say fresh mozz), fresh tomatoes, and some balsamic at the finish.  I think that it.  Here's an old photo - before my crusts got really good.


    OMG! Tweev finally posted up a food pic! I was wondering when that was ever going to happen.

    I like to let me stone heat up at least 30 minutes and for a Papa Murphy's DeLite, I go about 450.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


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