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Pizza without a pizza stone?
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SouthernSmoke
Posts: 43
I was thinking about cooking a pizza this weekend, but I do not have a pizza stone to cook on. Does anybody have any suggestions on ways to cook a pizza on a BGE without using a stone? Or should I just put the pizza cook on hold until I get a stone? Thanks for your help!
Hunter - LBGE
Oxford, MS
Oxford, MS
Comments
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Yu can always run on down to local B3 and get one, or even wallys. No bigger than a 16" if you have a large. But smaller will be fine. Walmart has some cheapos, but they work unless you go nuclear.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..
LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
bccomstock said:I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..I have been using the Pampered Chef stoneware for a few years now with no problem. We use it inside and outside on grill. Have not cooked a lot of pizza outside but the times I did worked out great
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@bccomstock - I use the PC stone and haven't had any trouble with it. It's about 10 years old now, so maybe the newer ones are cracking?I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
SouthernSmoke said:I was thinking about cooking a pizza this weekend, but I do not have a pizza stone to cook on. Does anybody have any suggestions on ways to cook a pizza on a BGE without using stoneIf I didn´t have the stone I would give a cast iron skillet a shot.
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I've cooked them right on the grate in my briquette days. Set it up indirect, throw right on the grate, or use a cookie sheet.
______________________________________________I love lamp.. -
SouthernSmoke said:I was thinking about cooking a pizza this weekend, but I do not have a pizza stone to cook on. Does anybody have any suggestions on ways to cook a pizza on a BGE without using a stone? Or should I just put the pizza cook on hold until I get a stone? Thanks for your help!
Steve
Caledon, ON
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I started out using fire brick splits. You can get enough for a LBGE for 11 bucks. I would suggest ponying up the cash for a stone.
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Little Steven said:SouthernSmoke said:I was thinking about cooking a pizza this weekend, but I do not have a pizza stone to cook on. Does anybody have any suggestions on ways to cook a pizza on a BGE without using a stone? Or should I just put the pizza cook on hold until I get a stone? Thanks for your help!
Hunter - LBGE
Oxford, MS -
@nolaegghead I think I am probably just going to give it a try and see what happens!
Hunter - LBGE
Oxford, MS -
You can use the platesetter as a stone. If you want to go hot then put something in underneath. You can use a disposable pizza pan with sand in it or split firebricks.
Steve
Caledon, ON
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nolaegghead said:I've cooked them right on the grate in my briquette days. Set it up indirect, throw right on the grate, or use a cookie sheet.
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bccomstock said:I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..
Ova B.
Fulton MO -
X2 on the CI skillet pizzaBarbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain
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I always do mine without the stone. A couple minutes direct on the first side. Then lower temp, add platesetter (or not, I have done it both ways) take it inside. Add your sauce, cheese, toppings. Take it back out and put it on the egg. The lower (and indirect) temps will let the cheese melt without charring the bottom. I haven't even tried the pizza stone yet, as my family likes it this way so well. It is fun also, as we do four smaller pies, so everyone gets theirs the way they want it.
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I used to do them on my gasser during the summer all the time, directly on the grate. Grill just until the bottom is toasted, and then flip. Dress while on the grill as quickly as you can (favorite toppings: prociutto, feta cheese, VERY thinly sliced romas and mushrooms, sliced artichoke hearts, and on top, arugula and italian-herbed olive oil.Grilled pizzas need a light hand with the toppings, hence their "summer" status.For winter, try a Chicago-style pizza in a round cake pan, just make sure to cook indirect._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Leedog said:bccomstock said:I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..I have been using the Pampered Chef stoneware for a few years now with no problem. We use it inside and outside on grill. Have not cooked a lot of pizza outside but the times I did worked out greatNecessaryIndulg said:@bccomstock - I use the PC stone and haven't had any trouble with it. It's about 10 years old now, so maybe the newer ones are cracking?calracefan said:bccomstock said:I've read that using the Pampered Chef ones doesn't work.. Is that true? Is there a temperature you should stay below if you use one of those? I've been wanting to do a pizza myself but have held off for fear of cracking the stone I have..LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
Thanks guys!!! I'm thinking about trying a deep dish out in a CI skillet with indirect heat. Any suggestions on temperature?
Hunter - LBGE
Oxford, MS -
Folks cooking pizzas indoors often use unglazed quarry tiles. Sometimes available at places like Home Depot. Shouldn't cost you more than a couple if bucks.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
SouthernSmoke said:Thanks guys!!! I'm thinking about trying a deep dish out in a CI skillet with indirect heat. Any suggestions on temperature?Barbecue may not be what brings world peace, but it has to be a good place to start -Anthony Bourdain
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I've made at least one pizza week since Christmas. I've got all the toys. Since the end of this summer I have been using the Lodge CI pizza pan and the BGE perforated pan and have been getting excellent results. The perforated is a crisper bottom crust as you would expect. I like a thick crust pizza but I want the bottom of the crust to be crisp.I still use the stone in my XL if Im in the mood, but the simplicity of these pans have made them front and center in my pizza kitchen.
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Go to Wally World and buy a round pizza cook pan that has little holes in it. It is better than nothing. Just watch your bottom and make sure you are above the felt line with Plate Setter legs up.Simple ingredients, amazing results!
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