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
Pizza! Yes!!
Options
joytreg
Posts: 14
We are staunch pizza lovers and have had the egg for about 2 months. We think we finally nailed it last night.
The BGE stone was what did it. We were using a Pampered Chef stone and everything burned on it.
The BGE stone was what did it. We were using a Pampered Chef stone and everything burned on it.
Comments
-
Happy for you - but 750º dome is pretty hot for pizza so your prior problem might not have been due to the Pampered Chef stone.
-
That looks pretty darn great - looks like it just came out of a pizza oven!LBGE
Marblehead, MA -
IPASooner said:That looks pretty darn great - looks like it just came out of a pizza oven!
-
RRP said:Happy for you - but 750º dome is pretty hot for pizza so your prior problem might not have been due to the Pampered Chef stone.
-
I'm amazed the Pampered Chef Stone made it that high. I believe they are rated to 450 degrees and many people have had them shatter at temps above that.
-
Looks good!
-
Eggcelsior said:I'm amazed the Pampered Chef Stone made it that high. I believe they are rated to 450 degrees and many people have had them shatter at temps above that.
-
Good looking pizza!
-
joytreg said:Eggcelsior said:I'm amazed the Pampered Chef Stone made it that high. I believe they are rated to 450 degrees and many people have had them shatter at temps above that.
As far as the pizza not burning with the BGE stone, it's probably due to the thicker stone not being as hot as the pampered chef stone due to the thickness of the stone or the dough recipe was slightly different. Plus, I could be completely wrong, but I think pizza ovens have different top and bottom tempsSteven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
I used PC stone above 600. It'll work till it don't....
-
We do pizza regularly on ours. We use pecan chips, soaked for extra smoke, and cook the pizza at 450, indirect.
We put in the placesetter (legs down), then add the BGE feet to get some air circulation, and then place the pizza stone on the feet. Warm up to 450, and add soaked chips to fire and pizza on stone.
We bake for 17 minutes, and it's always perfect. And smoked cheese is unbelievably good.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum