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How do you do Pizza on the Egg???
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Comments
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@tgs2401 Is that Boboli's or Mama Mary's crust or something else?
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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ThrillSeeker said:
@tgs2401 Is that Boboli's or Mama Mary's crust or something else?
One large BGE in Louisville, KY. -
We are new to egging, and so far we've done take & bake pizzas. From Wal-Mart, Sam's, and Papa Murphy's. We were able to slide the Wal-Mart & Sam's pizzas onto our stone. With the Papa Murphy's, we started it on the paper tray (on the stone) and then slid it out a short while later to finish directly on the stone.
Prior to getting the egg, we would bake homemade pizza in the house, using dough made in my bread machine. It uses beer! This is the recipe:
http://allrecipes.com/recipe/142972/bread-machine-pizza-dough/
When baking in the oven, we like to bake the dough for ~5 minutes on a preheated sheet, so that it would be more crispy, then add the toppings & finish. Not sure if that will be necessary on the egg. Trial and error.
And I plan to try this recipe for the sauce. Bought the can of San Marzano tomatoes and a jar of anchovies yesterday!
http://foodwishes.blogspot.com/2012/02/pizza-sauce-lets-play-hide-little-fish.html
Good luck on your pizza adventures!
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Normally I use the pre-made dough balls that they sell in the Publix deli. I take it home, roll it out, stretch it, toss it, and then use 6 in 1 tomatoes for the sauce. It normally does pretty good at 450 degrees.
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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Ladeback69 said:ChokeOnSmoke said:
General pizza tips:
2.) If you preheat your cooking stone, there's absolutely no need for parchment paper, corn meal, etc. A few minutes after it "cooks" on the stone it won't be sticking anymore.Packerland, Wisconsin -
@tarheelmatt -- i note you have firebrick at the rear of the egg. Any reason why? FWIW... it gave me idea to try because I notice my egg burns bit hotter in the rear. Having some sort of fire control may help?X-Large & Large
Frederick County, MD -
I also use Publix's pre-made dough. I do mine at the temp recommended, 400. It is important to let the stone and dome heat a long time, I keep it at temp for an hour before cooking. The higher in the dome the better. I use the PS legs up, grid, WOO upside down holding the stone. Rotate the pie every few minutes of your cook to avoid scorched spots. Don't overload ingredients. http://eggheadforum.com/discussion/1190504/pizza-phase-1-for-new-years-eve#latest
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
dfrelich said:
@tarheelmatt -- i note you have firebrick at the rear of the egg. Any reason why? FWIW... it gave me idea to try because I notice my egg burns bit hotter in the rear. Having some sort of fire control may help?------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
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@doc_eggerton The pizza in your post looks great. I'm going to try getting mine higher in the dome and lower the temp next time. Also gonna try the parchment paper.
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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StaMic006 said:reload said:I've been waiting to try pizza on my new stone for several weeks now. Does anyone have suggestions for a first time pizza guy? Should I make my own crust or buy something premade?Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
So you do it at the grill level not below? Have you tried to experiment doing this right at the platesetter?tarheelmatt said:dfrelich said:
@tarheelmatt -- i note you have firebrick at the rear of the egg. Any reason why? FWIW... it gave me idea to try because I notice my egg burns bit hotter in the rear. Having some sort of fire control may help?X-Large & Large
Frederick County, MD -
dfrelich said:
So you do it at the grill level not below? Have you tried to experiment doing this right at the platesetter?tarheelmatt said:dfrelich said:
@tarheelmatt -- i note you have firebrick at the rear of the egg. Any reason why? FWIW... it gave me idea to try because I notice my egg burns bit hotter in the rear. Having some sort of fire control may help?------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
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