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Garagebar...no chicken...need advice on Pizza

Sameydog
Sameydog Posts: 154
in EggHead Forum
So it's rained here the last two days so no chickens were harmed in the BGE. I cooked it in the oven and the grand daughter thought it was excellent. She knows nothing about a BGE so all is good.

Company for the next few days but Friday is suppose to be no rain and nice. I'm thinking pizza.

I've gotten the Egg broken in so my question is can I start out with pizza at about 500 degrees without any problems? I have a stone I've used in the oven for years, read all the posts how to do it, and even have my own recipe for dough. It might not be a secret dough but I do use honey for the sweetener and it has worked fine in the oven for years.

Anything I need to be aware of? I assume I don't use the place setter? Thanks in advance for any tips.

Bill
From the deep south...land of saltwater fish...west central Florida
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    Plate setter legs up then grid with stone on the grid. Give it plenty of time to get good smoke and stone to come to temp. Dough and temp are certainly a personal preference, but 500 should be fine. Not sure if honey will scorch like sugar, I'll leave that for someone else to answer.
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  • Sameydog
    Sameydog Posts: 154
    edited December 2014
    theyolksonyou said:
    Plate setter legs up then grid with stone on the grid. Give it plenty of time to get good smoke and stone to come to temp. Dough and temp are certainly a personal preference, but 500 should be fine. Not sure if honey will scorch like sugar, I'll leave that for someone else to answer.
    Thanks for the place setter tip. Honey won't make any difference as it doesn't in the oven. It's simply a substitute for sugar and, I think, adds another flavor to the dough.

    Bill
    From the deep south...land of saltwater fish...west central Florida
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  • Lit
    Lit Posts: 9,053
    You also want to get the stone high in the dome. Plate setter legs up then cooking grate then anything you can find that will stand the heat and is several inches tall to sit the stone on. Getting higher in the dome helps the toppings cook faster.
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  • stemc33
    stemc33 Posts: 3,567
    @Sameydog‌, what kind of stone are you using? Some of the stones that are designed for use in the oven cannot withstand extreme heat. I use a pampered chef and try to keep it below 500°. If you search the forum for pampered chef stones you'll see broke stones. I read your going to cook your pizza at 500°. If your stone isn't rated higher, be careful and don't let the egg run away from you.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Not to argue with @stemc33‌ because I really respect his cooks, but I use a pampered chef stone as well and cook around 600. It may break tomorrow, but so far, so good. Depends on how much risk you're willing to take. (it's my wife's stone so you can guess the risk/reward. I have confidence she'll give in eventually ;) )
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Keep the cook at low temp, your dough works in the oven, it will work in an egg. The PC stones that have fractured have, IMO, been tossed in a 600º egg, that's about 150º hotter than suggested. 

    You have your dough moisture and toppings dialled in if it works in the oven, so calibrate the thermo and go no higher than 525ºF dome and you will be golden. Use whatever technique of pre-heat you use in the oven, if it works don't mess with it. I do like to wipe the stone with a damp cloth before the pie hits it, wipe off the carbon from the lump. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Lit
    Lit Posts: 9,053
    If stones are not rated for the egg you are going to lose them if you go too hot. I didn't get the 2 pack of stones off amazon that are recommended there was another 4 pack and over a year or 2 all 4 cracked. I have also been through a couple larger stones on my large and medium back in the day.
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  • Sameydog
    Sameydog Posts: 154
    Well...shoot. It is a Pampered Chef stone (Heritage Collection) and I have no idea what it is rated for. I've used it for well over ten years in the oven with temperatures in the 500 degree range.

    Oh well, worse thing it cracks, and my wife will have to find something else to cut her pizza's on. She isn't a cook but it comes in handy when she bakes frozen pizza's.

    Bill


    From the deep south...land of saltwater fish...west central Florida
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  • NDG
    NDG Posts: 2,435
    edited December 2014
    BGE pizza is all about knowing your dough and what temp it does best at.  Your dough is proven at 500, so cook it on the BGE at 500.  Down the road, you can explore different flours and different dough recipes that do better at higher temps on your egg.

    Also, since you are cooking for others . . I highly suggest opening (rolling out) your dough onto parchment paper and then slide the parchment directly on your stone.  After 3 minutes or so, open your egg and slide the parchment out from underneath.  EASY MONEY and eleminates so many problems (failure to launch wet dough onto stone cleanly = unplanned messy calzone, etc.)

    image

    Also, great tips on the setup (platesetter legs up works, but I go legs down, then grate resting on top to promote air flow, then stone on top of that) and great tips on the stone preheat (get egg to 500 and let stone heat for minimum of 30 mins).  Good Luck!  
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Sameydog
    Sameydog Posts: 154
    edited December 2014
    Thanks for the great tip on the parchment paper.

    I'm trying to get another stone before Friday but the holiday comes first so I'll probably wait until next week. Looks like chicken is back on the menu for the first cook.

    Bill
    From the deep south...land of saltwater fish...west central Florida
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  • Lit
    Lit Posts: 9,053
    This post jinxed me. I noticed my BGE stone is cracked almost half way across.
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  • Sameydog
    Sameydog Posts: 154
    edited December 2014
    Lit said:
    This post jinxed me. I noticed my BGE stone is cracked almost half way across.
    Hey...I was talking about stones and not the Egg.  :-S I think there is another thread about cracked Eggs and I'm pretty sure I'm not in the thread.  :) And isn't it dark outside now so maybe you didn't see a crack?

    Bill
    From the deep south...land of saltwater fish...west central Florida
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  • Lit
    Lit Posts: 9,053
    Only reason I noticed the crack is I was looking at it as I sold it. Large egg is no more.
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  • Sameydog
    Sameydog Posts: 154
    Lit said:
    Only reason I noticed the crack is I was looking at it as I sold it. Large egg is no more.
    Dang...that sucks. And here I was worried about a stone being cracked.

    Bill
    From the deep south...land of saltwater fish...west central Florida
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