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First pizza

cjtinklecjtinkle Posts: 5
edited March 2012 in Baking
I made our first pizza on the egg last night, and was very pleased!  I used the platesetter, legs down, the 3 ceramic feet and a pizza stone, 500 degrees.  The flavor was outstanding, although I think I'll bump the temperature up to 600 or more next time.  The crust was crispy (sourdough) but not as brown as I would like.


  • Village IdiotVillage Idiot Posts: 6,958
    Looks good, CJ.  What were the toppings, besides mushrooms and red onion?

    Dripping Springs, Texas.
    Just west of Austintatious

  • cjtinklecjtinkle Posts: 5
    Grilled italian sausage and greek olives.  The best part was the baby bella's though, they sucked up that smoke flavor so well!
  • cjtinklecjtinkle Posts: 5
    Thanks, I (hangs head in shame) just used Kraft mozzarella, and some fresh grated parmesan.
  • cortguitarmancortguitarman Posts: 2,061
    I actually think the bags of mozzarella work better than fresh.
    Mark Annville, PA
  • Looks great and I love the toppings you used!  It sounds like a great combination of flavors.   =D>
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • cjtinklecjtinkle Posts: 5
    I used to cook all our pizza sauce, until I bought Peter Reinhart's "American Pie" pizza book.  It has the most fabulous no cook pizza sauce in it!

    My favorite toppings are with an olive oil/garlic base, fresh basil, smoked chicken, sun dried tomatoes and mozzarella.
  • @cjtinkle - I agree, I don't use a sauce either -- I use olive oil & garlic, too.  Sometimes pesto. 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.

    I started using the BGE in Jan to bake some pies with excellent results.  Semms though the hotter the better, but I kept mine in the 500 -550 range.  Make sure that BGE stone is hot.  i bought a laser temp gun at Harbor Freight to get a fairly good read on the temp of the stone. 

    I make my dough, make a no cook sauce; make my meatballs.  my favorite is meatball and mushroom.  Cheese is either part skim or whole milk mozz (whole milk tastes better) and a spinkle of fresh Peccorino Romano and some fresh parm. 

    Next best is marg. with olive oil, basil, and fresh tomato, and chese a little s&p, and chopped garlic.

    White clam, and white spinich pie next try. 

  • jmsmrdkjmsmrdk Posts: 87

    The best cheeze i've had and what we use currently in  Belgioioso(sp?) mild provolone.  Come wrapped in plastic with a rope handle taped to it.  Pricey, but worth it.  Have one in the fridge now with a sell by date of september on it now.  A little sharp mixed in is nice too.  FRESH grated romano right when it comes of too.  Still figuring it out but that's what makes me want to fire it up.  Get's better every time.

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