Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
New XL pizza stone
gridlock
Posts: 29
just got my new extra large Big Green Egg pizza stone works great. Pizza pics,not to bad for a beginner lol
Comments
-
Fun will be had on your new stone. Because of the size, be sure to let the stone get really hot before transferring your pie. I luv mine.XL BGEJoe JRBaltimore, MD
-
It is the right tool for the job for sure. I agree with @GATABITES , be sure to let the stone heat up enough before putting on the first pie. I am impatient, my 2nd pie is usually better than my first.XL BGE; Medium BGE; L BGE
-
@jhl192 - I am too. I bought an infra red therm to make sure my impatience wouldn't get the best of me. Lol. This has help me with both pizza stone and cast iron cooking.XL BGEJoe JRBaltimore, MD
-
Looks great. One thing I do is when using fresh mushroom, sautee them in a little butter w/ a little salt to pull out the moisture. If you use a lot they will make your pizza soggy.Love pizza on my egg!
Snellville,Ga.
LBGE
Minimax
-
I had a little trouble getting the pizza off the peel. I used corn meal,would parchment paper work better?
-
Our part of the country is so hot and humid most of the time I gave up not using parchment.I slide it out after the pizza has been cooking for a couple minutes. I also don't like the mess of the corn meal.Any photos of the pizza on the Egg?Thank you,DarianGalveston Texas
-
Sorry no pics of pizza on the egg. I'm just got the egg three weeks ago still in hurry up mode and forgot.
-
My first small test pizza with parchment. Second pizza after pulling paper.Some say it's cheating but it sure makes it easy.Thank you,DarianGalveston Texas
-
Good looking pizza I'll have to try using the paper
-
I use parchment, I also use store bought dough most of the time. I'm a huge cheater, but then, I never set out to be totally authentic - guess if I did, I wouldn't be cooking it in an egg either.
Go for it, try several things and do what works best for you (and use bacon).
THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Both cornmeal and parchment work well. I generally don't use cornmeal because some always sticks to the crust giving it a cornmeal taste. That is not a flavor profile I am after in pizza. It also burns too easily. I try to use semolina. It works well for sliding the pizza off the peel, has the same flavor profile as the dough, and does not burn before the crust.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum