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First Pizza and Egger in Training

jerryb78
jerryb78 Posts: 215
in EggHead Forum
I did my first pizzas on the egg tonight.  I've done a lot of them in the oven to a good deal of success, so I did things pretty similarly when using the egg.  I did my plate setter legs up topped by the grid and the baking stone.  I got it up to around 600-650 but I had some issues with the temperature fluctuating pretty dramatically.  I probably should've waited a little longer for it to settle down, but damnit I was exceeded so I went ahead and threw on the first pizza.  I thought that it turned out really good for a first attempt.  The top was beautiful and the crust was great around the edges, but a little pale in the center.  I probably needed to let the baking stone preheat a little longer.  It was a little smokier than I expected, probably because I threw in a couple small chunks of wood.  I'll probably forgo the wood next time.

I shut the lower vent a bit to stop the BGE from raging out of control while we ate.  After we were done I brought it back up around 600 more slowly this time and threw on the second pizza, which turned out perfect.  Nice crisp crust all of the way across the bottom.  I'll have to remember to be more patient the next time I do this, which will be soon.

Also, I took my 2.5 YO to the local BGE dealer when I picked up the baking stone.  It was meant to be a quick errand but as soon as he walked in the door he saw all of the display eggs and exclaimed "LOOK AT ALL OF THE BIG GREEN EGGS."  I had to practically drag him out of the store.  Ever since he's been reminding me on nearly a daily basis that he wants to bring home a small BGE for him.  The force is strong with this one...  It's going to be an uphill battle to convince my wife that I didn't put him up to this.
LBGE
Menasha, WI
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Comments

  • DMW
    DMW Posts: 13,836
    That pie looks perfect, nice job. And the little guy will claim that small egg the day you bring it home (it will happen)
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    That's a Hellava "1st" pie! Bravo! =D>
    (here's my 1st). My first was a Picaso lookin thang. But, the flavor was good as I remember :-).
    Nice job!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • jerryb78
    jerryb78 Posts: 215
    Even the ugly pies usually taste good.  :)  I made my fair share of them when trying to learn how to cook them on the baking stone in the oven.  Learning to make pizzas has probably involved more trial and error than anything else that I know how to cook.  I don't think people realize how much technique is involved until they try it.

    P.S. One of my favorite little tips is to throw some finely grated parmesan on top of your other cheese.  It really helps with the browning.
    LBGE
    Menasha, WI
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  • anzyegg
    anzyegg Posts: 1,104
    The pizza looks great to me.... That's a mighty smart boy you got there --- loves eggs...
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  • KiterTodd
    KiterTodd Posts: 2,466
    Nice looking 'za, Jerry!

    How does the parchment paper (?) work out for you?  After you took the pizza off the stone does the paper come off the pizza pretty easily?

    I ask because I like to let the kids decorate their own pizzas which means the dough may sit for a while and they may take a while AND things may get a bit messy.  :)  Last time I did this things got a little deformed on the way to the egg for various reasons.  Picking up paper would make it much easier to transfer their creations in tact!  

    (Yes, I know about Super Peel, don't have one and don't make pizza often enough for the $70 purchase...but it's on my Amazon Wish list)
    LBGE/Maryland
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  • jerryb78
    jerryb78 Posts: 215
    Parchment paper makes it a lot easier to handle the pizza.  I roll out my dough on the paper right on top of the peel.  I haven't found it to diminish the crust at all.  The edges will burn pretty easily on the egg, so I recommend cutting off any excess paper.  (although I forgot this during my second pie and it seemed no worse for wear)  The pizza usually slides right off the paper with no problem.  If you poke a hole through and let some sauce leak through it might stick a little, but you're still better off having it stick to the paper than to the baking stone.
    LBGE
    Menasha, WI
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  • jhl192
    jhl192 Posts: 1,006
    Very handsome Egg Salesman!  

    I always use the parchment but pull it after about 4-5 minutes.  It works great and I still get a nicely browned crust. The real help is in the transferring of the pie to the hot stone.  
    XL BGE; Medium BGE; L BGE 
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  • buzd504
    buzd504 Posts: 3,877

    After a couple of disastrous pizzas, I've become a huge fan of parchment paper for pizzas.  Pizzas are easy now.
    NOLA
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    That pizza looks great!
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • KenfromMI
    KenfromMI Posts: 742
    He's the perfect height. How could you say no?
    Dearborn MI
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  • KiterTodd
    KiterTodd Posts: 2,466
    jhl192 said:
    I always use the parchment but pull it after about 4-5 minutes.  It works great and I still get a nicely browned crust. The real help is in the transferring of the pie to the hot stone.  
    Pull it?  Do you give it a yank like a magician pulling teh tablecloth out from under the glasses and silverware?  (just wondering)
    LBGE/Maryland
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  • jerryb78
    jerryb78 Posts: 215
    KiterTodd said:
    jhl192 said:
    I always use the parchment but pull it after about 4-5 minutes.  It works great and I still get a nicely browned crust. The real help is in the transferring of the pie to the hot stone.  
    Pull it?  Do you give it a yank like a magician pulling teh tablecloth out from under the glasses and silverware?  (just wondering)
    I've done it both ways.  It slips out pretty easily after the crust has cooked for a couple minutes.  I haven't noticed much difference in the results when pulling vs. not so I tend to err on the side of not putting my fingers into the pizza oven any more than I have to.
    LBGE
    Menasha, WI
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  • Griffin
    Griffin Posts: 8,200

    Nicely done. I would skip the wood next time. It really doesn't need it and absorbs a ton of smoke.

    You are right, the force is strong with that one. Teach him now while he is still young and it will serve him well the rest of his life.

    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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  • Jerald
    Jerald Posts: 46
    We are making our first pizza today.  Thanks for all the tips, folks.   I have a ton of wood in the pit from the previous cook (a perfect brisket, if I may add).  I suppose I will have to get dirty digging it out.  The wood taste sounds attractive to me,  but maybe for another time and not on my first attempt.



    Bub - Flower Mound, Texas.  
     
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  • tisoypops
    tisoypops Posts: 267
    @jerryb78‌ what is the difference between legs up and down? Seems like most of what I've seen is people doing legs down for pizzas...until I saw this. Im inclined to follow your lead when I do a za if it leads to results even close to what I see here. Bravo!
    LBGE | Conroe, TX
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  • Legume
    Legume Posts: 15,936
    Legs up lets the heat slip past the p-setter lower. Legs down and it's closer to the gasket which will shorten the life of your factory gasket with all of the opening and closing for pizza cooks.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • jhl192
    jhl192 Posts: 1,006
    edited January 2015
    KiterTodd said:
    jhl192 said:
    I always use the parchment but pull it after about 4-5 minutes.  It works great and I still get a nicely browned crust. The real help is in the transferring of the pie to the hot stone.  
    Pull it?  Do you give it a yank like a magician pulling teh tablecloth out from under the glasses and silverware?  (just wondering)

    yes... Exactly, you'll know when it's ready. Usually 4-5 minutes in or so. It adds some entertainment value. Especially if you yank it too soon!
    XL BGE; Medium BGE; L BGE 
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  • tisoypops
    tisoypops Posts: 267
    @Legume‌ is that the only difference? Any difference in results? Why would anyone choose legs down if that's the case? Just curious as I'm still a noob
    LBGE | Conroe, TX
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  • Legume
    Legume Posts: 15,936
    Sorry, no idea if there are other differences. I just always go p-setter legs up with pizza. Replaced my gasket with a Rutland months ago so I'm sure I could flip now, but I can't see any advantage.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • tisoypops
    tisoypops Posts: 267
    Is there another cook you do legs down for?
    LBGE | Conroe, TX
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  • Legume
    Legume Posts: 15,936
    tisoypops said:

    Is there another cook you do legs down for?

    I use legs down for most everything else - but the temp isn't so high to roast the gasket
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • ChristinaSunshine
    ChristinaSunshine Posts: 87
    we make pizza on the egg about once a week. not sure I get the paper thing tho. i usually throw a little cornmeal down on my peel and prep the pizza right on that (i don't "roll" my dough out ... I shape it w my hands and then my fingers when I have it down - produces lots of air pockets that way). it slides right off onto the stone with no sticking. I also heat put my stone in after I lihht the egg (so it doesn't crack!) - maybe the heat of the stone makes the dough not stick??
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  • DGarner211
    DGarner211 Posts: 97
    Nice work! I ruined my first attempt, but I think I'm going to either try legs up or put some foil between the Platesetter and the stone next time. Consensus on the last one is that I needed airflow between the PS and stone.

    Good work!
    Powder Springs, GA
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