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Feel The Burn (pizza)
Comments
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I think you're right on in your assumption. If I were you, I'd make multiple smaller pizzas, as opposed to one large one until you get a proper stone. Remember, the heat around your stone is approaching nuclear, and the dough isn't a fan of that.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
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I do not use the parchment paper, i just used a flat cookie sheet and lots of cornmeal so the pie will slide off. Works prefectly.
If the pizza was bigger than the stone anything hanging over will get burnt. I try to make my pizzas about 2" smaller than the stone ( i have a 14" stone, so i make 12" pizzas).
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As others have said, anything hanging over the edge of the stone will get nuked. What size stone do you have in what size Egg? If you get a bigger stone, just make sure you still have enough room around the edges for air flow.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I have the same issue. I have a MBGE with a 12 inch stone. I normally make 12 inch pies and the parchment overlaps the edges. This part browns and flakes off.I will not try and make 10 inch pies and trim the parchment, as others have done. I'd suggest trying this as well, sized for your Egg configuration. If you have a bakery supply store nearby, they might sell parchment rounds but the will likely be no bigger than 10 inches. Otherwise, make a cardboard template and use it to cut out rounds from a parchment roll - this is the cheapest option for parchment. Otherwise, get a bigger stone.
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On the box of the parchment paper it states (at least mine does) that it will burn at 420* All you need to do is keep it under that if you must use the paper.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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I had my grill at 600 and no overhanging parchment at all. It was a smaller circle than my stone, it ignited before I closed the lid. Lower your temp if you use parchment.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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I fall into the school of parchment users. My main reason for it is to make the transfer from peel to egg a no-brainer. I'll place the shaped dough on the parchment, top the pizza than quickly trim the paper a little larger than the pie. From there I find it super easy to get the pizza on my stone. I'll leave it on for a few minutes to let the crust set up, give the pizza a quarter/half turn and slide the parchment out. As far as temp goes, the parchment will be fine on the stone no matter the temp you cook it. As mentioned, I like to remove it after a few minutes to get the crust right on my hot stone. Also, do make sure you're letting the stone heat up for about 1/2 an hour. This also helps keep flames down when opening the egg back up.
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
Or get one of these...
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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I have a large BGE. I think the stone is a 15-incher."I've made a note never to piss you two off." - Stike
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Or step up to the big leagues and make one of these deep dish in a cast iron pan!
First layer was cheese, then the toppings you see here....(no sauce yet thanks Griffin')
Then another layer of sauce on top of the toppings, and another layer of cheese and then some sauce lol. (pic taken after a few mins at 425*)
After about 25mins on the egg at 425*
After resting on the stove in the pan for about 15mins it comes out so nicely.
Pure bliss....
Bottom
I must say that deep dish is totally the way to go.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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Greeno55 said:I fall into the school of parchment users. My main reason for it is to make the transfer from peel to egg a no-brainer. I'll place the shaped dough on the parchment, top the pizza than quickly trim the paper a little larger than the pie. From there I find it super easy to get the pizza on my stone. I'll leave it on for a few minutes to let the crust set up, give the pizza a quarter/half turn and slide the parchment out. As far as temp goes, the parchment will be fine on the stone no matter the temp you cook it. As mentioned, I like to remove it after a few minutes to get the crust right on my hot stone. Also, do make sure you're letting the stone heat up for about 1/2 an hour. This also helps keep flames down when opening the egg back up.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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michigan_jason said:Or get one of these..."I've made a note never to piss you two off." - Stike
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JohnInCarolina said:michigan_jason said:Or get one of these...
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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michigan_jason said:Greeno55 said:I fall into the school of parchment users. My main reason for it is to make the transfer from peel to egg a no-brainer. I'll place the shaped dough on the parchment, top the pizza than quickly trim the paper a little larger than the pie. From there I find it super easy to get the pizza on my stone. I'll leave it on for a few minutes to let the crust set up, give the pizza a quarter/half turn and slide the parchment out. As far as temp goes, the parchment will be fine on the stone no matter the temp you cook it. As mentioned, I like to remove it after a few minutes to get the crust right on my hot stone. Also, do make sure you're letting the stone heat up for about 1/2 an hour. This also helps keep flames down when opening the egg back up.
Not trying to be argumentative, but I've cooked a ton of pizza on parchment paper (never overhanging) and have removed after 3-4 minutes and while the edges are beginning to brown, it hasn't ignited on me ever. I'm sure if I left it in for the full 10-12 it may be a different story.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
Greeno55 said:michigan_jason said:Greeno55 said:I fall into the school of parchment users. My main reason for it is to make the transfer from peel to egg a no-brainer. I'll place the shaped dough on the parchment, top the pizza than quickly trim the paper a little larger than the pie. From there I find it super easy to get the pizza on my stone. I'll leave it on for a few minutes to let the crust set up, give the pizza a quarter/half turn and slide the parchment out. As far as temp goes, the parchment will be fine on the stone no matter the temp you cook it. As mentioned, I like to remove it after a few minutes to get the crust right on my hot stone. Also, do make sure you're letting the stone heat up for about 1/2 an hour. This also helps keep flames down when opening the egg back up.
Not trying to be argumentative, but I've cooked a ton of pizza on parchment paper (never overhanging) and have removed after 3-4 minutes and while the edges are beginning to brown, it hasn't ignited on me ever. I'm sure if I left it in for the full 10-12 it may be a different story.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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Greeno55 said:michigan_jason said:Greeno55 said:I fall into the school of parchment users. My main reason for it is to make the transfer from peel to egg a no-brainer. I'll place the shaped dough on the parchment, top the pizza than quickly trim the paper a little larger than the pie. From there I find it super easy to get the pizza on my stone. I'll leave it on for a few minutes to let the crust set up, give the pizza a quarter/half turn and slide the parchment out. As far as temp goes, the parchment will be fine on the stone no matter the temp you cook it. As mentioned, I like to remove it after a few minutes to get the crust right on my hot stone. Also, do make sure you're letting the stone heat up for about 1/2 an hour. This also helps keep flames down when opening the egg back up.
Not trying to be argumentative, but I've cooked a ton of pizza on parchment paper (never overhanging) and have removed after 3-4 minutes and while the edges are beginning to brown, it hasn't ignited on me ever. I'm sure if I left it in for the full 10-12 it may be a different story.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Greeno55 said:
This is not true, the parchment will ignite at high temps as stated on the box of the paper! I have tested it time and time again. It will.michigan_jason said:Greeno55 said:I fall into the school of parchment users. My main reason for it is to make the transfer from peel to egg a no-brainer. I'll place the shaped dough on the parchment, top the pizza than quickly trim the paper a little larger than the pie. From there I find it super easy to get the pizza on my stone. I'll leave it on for a few minutes to let the crust set up, give the pizza a quarter/half turn and slide the parchment out. As far as temp goes, the parchment will be fine on the stone no matter the temp you cook it. As mentioned, I like to remove it after a few minutes to get the crust right on my hot stone. Also, do make sure you're letting the stone heat up for about 1/2 an hour. This also helps keep flames down when opening the egg back up.
Not trying to be argumentative, but I've cooked a ton of pizza on parchment paper (never overhanging) and have removed after 3-4 minutes and while the edges are beginning to brown, it hasn't ignited on me ever. I'm sure if I left it in for the full 10-12 it may be a different story.
I do the same re: parchment paper. The paper browns and gets a bit crispy/flaky around the edges, but it has never ignited. I have done my pies at 550-600°F. @michigan_jason: what temp were you cooking at? Is it possible that your therm is off? I only mention this because it may screw up future cooks if your therm needs to be recalibrated. Pies can be done at nuclear temps and still come out great!
I cook pies at 750 usually, have done a few at 1000. My guru, thermapen, and dome thermo are all spot on. Had the egg really hot and the stone as hot as the egg. Paper ignited like a firework. Dont use it anymore, now either deep dish or airbake for pizza.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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