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
Doing pizzas again looking for advice
DynaGlide
Posts: 54
Some backstory.
I have a Large BGE with oval adjustable rig setup from CGS. Anything south of 500 I do great with.
When I cook pizza in the past I bring the oval stone up toward the top of the rig, preheat to 500 or so for the first pizza. Layer of cornmeal spread then on goes the pizza. The vent cap is usually off for this. First one turns out great. Anything after that gets burnt on the bottom, at which point the dome is reading 700.
The last time I thought it was because my stone was black from cooking so I cleaned it a few days beforehand with the coals burning off any residue. Then after I decided it was I cooked too hot and there's a small window between cooked and burnt crust. This is store bought dough we're using and my wife used to make her own. I know that the moisture content of the dough is playing a role here.
For tonight I'm going to do the pizza at 500, vent on but want to know how and what benefits are to be had going much higher.
I have a Large BGE with oval adjustable rig setup from CGS. Anything south of 500 I do great with.
When I cook pizza in the past I bring the oval stone up toward the top of the rig, preheat to 500 or so for the first pizza. Layer of cornmeal spread then on goes the pizza. The vent cap is usually off for this. First one turns out great. Anything after that gets burnt on the bottom, at which point the dome is reading 700.
The last time I thought it was because my stone was black from cooking so I cleaned it a few days beforehand with the coals burning off any residue. Then after I decided it was I cooked too hot and there's a small window between cooked and burnt crust. This is store bought dough we're using and my wife used to make her own. I know that the moisture content of the dough is playing a role here.
For tonight I'm going to do the pizza at 500, vent on but want to know how and what benefits are to be had going much higher.
2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA
Comments
-
500° is all you need for most doughs.
Unless I misunderstood, you are putting cornmeal on the stone? Why? The purpose of cornmeal is to prevent the dough from sticking to the peel when you launch the pie. It won't stick to a hot stone. All cornmeal on the stone will do is burn.
I prefer semolina (or lately, just a dusting of flour) rather than cornmeal. This is my peel with all the semolina I ever use. Never had a pie stick...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Never really thought about it it's just something I do with the cornmeal. I'll stop now that you mention it. I'll give a dusting of flour a try tonight.2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA
-
If using store bought dough, cook at the recommended temps. Sugar in the dough plays more into it than moisture.
You say you move your oval stone higher? What is the gap distance between oval stone and your actual pizza stone you are cooking on? Does the oval stone completely shield your pizza stone? Is your pizza stone resting on the BGE 18" grid on the top of the Rig?Thank you,DarianGalveston Texas -
Well make sure you aren't leaving the dome open too long when putting the pizza on, which will cause the temp to spike with more air flow (try to adjust the vine tclosed a bit when you get ready to cook to adjust for the influx of air from opening and closing)
secondly, don't put anything on the stone. The dough WILL NOT stick to A properly heated stone. (Not sure if you meant on the stone or peel)
Inuse parchment paper to transfer my pizzas. But to each his own -
is the stone over an indirect setup as in two stones. the bigger the indirect setup is under the stone the more stable the temps will be and not allow the cooking stone to overheat. i used to use store bought dough at 1200 degree dome but i had several inches of sand in a deep pan under the stone, no bottom crust burning
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I've been cooking on the oval stone from CGS. Is that not allowed?Photo Egg said:If using store bought dough, cook at the recommended temps. Sugar in the dough plays more into it than moisture.
You say you move your oval stone higher? What is the gap distance between oval stone and your actual pizza stone you are cooking on? Does the oval stone completely shield your pizza stone? Is your pizza stone resting on the BGE 18" grid on the top of the Rig?2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA -
Just the one oval stone. I own others that I used years ago in the oven I could try a multi stone approach.fishlessman said:is the stone over an indirect setup as in two stones. the bigger the indirect setup is under the stone the more stable the temps will be and not allow the cooking stone to overheat. i used to use store bought dough at 1200 degree dome but i had several inches of sand in a deep pan under the stone, no bottom crust burning2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA -
I've bought dough from a pizza joint who cooked their pizza at 450. So I cooked it at 450 I just bought dough at Whole Foods, cooked at 500ish and even cranked it up to 600. Toppings we're great, dough did not crisp - at all. Next time I was in Whole Foods I asked the pizza guy what temp they ran their brick oven and he said 650 and the dough they sell is the same dough thy use for their in-house pizza.
Know the dough.New Albany, Ohio -
you need a heat sink stone that takes the brunt of the fire, an air gap, then the stone to cook the pizza. the fire is alot hotter under a stone than what your dome temp says, it needs a buffer. if it still burns a little between cooks, swipe a lightly damp rag over the stone your cooking on, damp, NOT wet
fukahwee maineyou can lead a fish to water but you can not make him drink it -
It's allowed but that's why your crust is burning and you have no consistency.DynaGlide said:
I've been cooking on the oval stone from CGS. Is that not allowed?Photo Egg said:If using store bought dough, cook at the recommended temps. Sugar in the dough plays more into it than moisture.
You say you move your oval stone higher? What is the gap distance between oval stone and your actual pizza stone you are cooking on? Does the oval stone completely shield your pizza stone? Is your pizza stone resting on the BGE 18" grid on the top of the Rig?
Heat rises directly into the bottom of your oval stone and gets it MUCH hotter than the air in the dome. Crust burns before pizza is done.
Move your oval down a notch as indirect barrier, add your 18" grid back on top an place your pizza stone on the bge grid. Let you Egg ceramics come up to temp for 30-45 minutes. This will get you close. Then fine tune to your liking.Thank you,DarianGalveston Texas -
Well this has been a good discussion. I should've asked sooner I'm learning a lot. Truth is I don't do pizzas enough so I never thought much about it. I'll see if one of my other stones will fit in the egg and if it does I'll cook on that and use my oval as a deflector.2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA
-
You can use another item as your deflector and put your oval on top to cook your pie. A cast iron lid, larger heavy duty pie pan. You can find something.DynaGlide said:Well this has been a good discussion. I should've asked sooner I'm learning a lot. Truth is I don't do pizzas enough so I never thought much about it. I'll see if one of my other stones will fit in the egg and if it does I'll cook on that and use my oval as a deflector.
Just don't try and use a throw away aluminum pan as a deflector.Thank you,DarianGalveston Texas -
If I had a dollar for every time I've seen this picture lol I'd be rich ... and even richer for the times that I've though "I'd ruin evry pie trying to get it off of there lolCarolina Q said:500° is all you need for most doughs.
Unless I misunderstood, you are putting cornmeal on the stone? Why? The purpose of cornmeal is to prevent the dough from sticking to the peel when you launch the pie. It won't stick to a hot stone. All cornmeal on the stone will do is burn.
I prefer semolina (or lately, just a dusting of flour) rather than cornmeal. This is my peel with all the semolina I ever use. Never had a pie stick... -
He's new.slovelad said:
If I had a dollar for every time I've seen this picture lol I'd be rich ... and even richer for the times that I've though "I'd ruin evry pie trying to get it off of there lolCarolina Q said:500° is all you need for most doughs.
Unless I misunderstood, you are putting cornmeal on the stone? Why? The purpose of cornmeal is to prevent the dough from sticking to the peel when you launch the pie. It won't stick to a hot stone. All cornmeal on the stone will do is burn.
I prefer semolina (or lately, just a dusting of flour) rather than cornmeal. This is my peel with all the semolina I ever use. Never had a pie stick...
You should try it, like little ball bearings! Mine never stick. Just shake it a bit after each topping is added and don't dally. I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
New. . .to pizzaCarolina Q said:
He's new.slovelad said:
If I had a dollar for every time I've seen this picture lol I'd be rich ... and even richer for the times that I've though "I'd ruin evry pie trying to get it off of there lolCarolina Q said:500° is all you need for most doughs.
Unless I misunderstood, you are putting cornmeal on the stone? Why? The purpose of cornmeal is to prevent the dough from sticking to the peel when you launch the pie. It won't stick to a hot stone. All cornmeal on the stone will do is burn.
I prefer semolina (or lately, just a dusting of flour) rather than cornmeal. This is my peel with all the semolina I ever use. Never had a pie stick... You should try it, like little ball bearings! Mine never stick. Just shake it a bit after each topping is added and don't dally. 
2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA -
He meant new to motorcycles.lolThank you,DarianGalveston Texas
-
I meant new to the forum (based on number of posts anyway - could be a lurker I guess, in which case, might have seen the pic once or twice).
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Yeah I'm not much of a contributor here unfortunately. Mostly just a taker...2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA
Categories
- All Categories
- 184.1K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum