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Cooking my first pizza tonight !!

I  am cooking on a Large egg and will use a large egg stone I got a few copper elbows to raise the stone off the plate setter

Any Tips ?


  • SkinnyVSkinnyV Posts: 3,394
    Parchment for first few minutes unless you're good with the peel and corn meal.
    Seattle, WA
    I've only made pizza twice but from reading posts on here I would make sure that you allow the stone to heat up.  I think this is very important as it will give you the nice crust.  I've have went with corn meal both times and like the product.  If I can only get better at making more symmetrical pies!  Luckily for me, an ugly looking pie is not necessarily a bad tasting one.  

    We cooked pizzas two nights ago and they were great.  I was surprised with our pear/gorgonzola/walnut/brie pizza!  It was awesome.  I will post pics next time but I was in control of cooking multiple pies this time. 

    Good Luck! 

    Charlotte, NC
  • DMWDMW Posts: 12,475
    For your first couple times don't take it up to 700* for a 5 minute cook. Start off 450*-500* until you are comfortable handling the pie on your pie on a peel. Also build your pie on the peel as fast as you possibly can. I used corn meal on the peel when I first start but have found a nice dusting of flour works just as well. Right before you put the pie on make sure you give the peel a slight shake to make sure the pie is loose on the peel and keep shaking it as you slide it on. It really helps if you have a helper to open the egg for you to put the pie on. At those temps it will take longer but you have more room for error. Another tip, you can use a flashlight and look down into the egg to see progress on the pie without opening the dome. Just be careful, hot air will be coming. :)
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • MJGMJG Posts: 464
    Don't forget to burp the Egg. Also, cocktails help.
    Large Big Green Egg in a nest. North Shore of Boston.
  • nolaeggheadnolaegghead Posts: 26,690
    Put the plate setter in with the legs up, then put your cooking grate on it.  Then the stone.  Make sure that stone gets hot.  This orientation will help spare your gasket from burning up.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 


    I bake my pies at 450-550 depending on the type crust I use. Thin crust takes about 8 minutes, thick crust about 12-14 minutes.

    Also it's important you let the pizza stone heat up after you have stabilized the temp for at least 45 minutes.

    Don't be eager to put too many toppings on.You want the crust and toppings to be done at the same time.

    Fresh, quality  ingredients really make the pie.

  • pantsypantspantsypants Posts: 1,191
    thanks everyone !!
    wish me luck

  • EggNorthEggNorth Posts: 1,126
    +1 on the parchment paper... Works every time, especially with sticky dough. Looking forward to pictures
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • pantsypantspantsypants Posts: 1,191
    So thanks for all the great advice . It worked perfectly !
    We made the dough and the sauce .
    Considering this was our first one in the egg I am excited about how much better it will get !!

    My only issue with it is that we used crappy mozerella cheese from the supermarket and that just didnt cut it .

    that said the pizza was crazy delicious and easy !!
  • brzeltbrzelt Posts: 62
    L BGE
    Kennesaw, GA
  • EggNorthEggNorth Posts: 1,126
    Very nice looking pies
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015)
  • DMWDMW Posts: 12,475
    Nice work! Doing 5 tonight, 3 thin crust on the egg. Started the dough this morning before I ran my first ever 5K race and just divided into dough balls a bit ago.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • pantsypantspantsypants Posts: 1,191
    amazing DMW !! 
    how did your 5k race go ? ?

  • radamoradamo Posts: 372
    Nice pies @pantsypants!  Good work first time around.  
    Long Island, NY
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