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    First time Pizza. Advice?

    Posts: 51
    in EggHead Forum
    First time doing pizza on my egg. I have the plate setter, grid, woo and pizza stone. I’m thinking it’s plate setter feet up, grid, woo and stone in that order? Or do I leave the plate setter out. Also I’ve seen temps from 500-700, what is the recommended temp? Especially for a newbie. Thanks!
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    • Posts: 33,615
      You want the PS in for sure.  I go legs down but opinions on that vary.  I'm not sure it makes a huge difference.

      Are you using store bought dough? Most of those have sugar in them, so it's not advisable to go much over 500 for the temp, because the sugar will burn and that's no bueno.  

      So I'd go with around 500 for your first one.  Plan for a 7-10 minute cook.  Don't forget to rotate it a few times as the back of the Egg tends to run hotter than the front. 
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 13,836
      JohnInCarolina said:
      You want the PS in for sure.  I go legs down but opinions on that vary.  I'm not sure it makes a huge difference.

      Are you using store bought dough? Most of those have sugar in them, so it's not advisable to go much over 500 for the temp, because the sugar will burn and that's no bueno.  

      So I'd go with around 500 for your first one.  Plan for a 7-10 minute cook.  Don't forget to rotate it a few times as the back of the Egg tends to run hotter than the front. 
      He smrt.
      They/Them
      Morgantown, PA

      XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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    • Posts: 51
      @JohnInCarolina using homemade dough recipe found on this forum actually. Thanks for the heads up on the plate setter and temp. I was thinking 500 might be more forgiving then 700.
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    • Posts: 284
      Take notes so you can compare what you liked and didn't like. When you make another one, you can go back and start tweaking until you get the results you want. 
      Pittsburgh, PA. LBGE
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    • Posts: 1,295
      edited February 2018
      Put some cornmeal down on your pizza peel before you put down the dough. Helps you launch the pie. Work fast once the dough hits the peel. Try to get it onto the Egg in 2 mins or less.

      Go light on the toppings, nothing with any water in it besides the sauce.
      Plymouth, MN
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    • Posts: 19,636
      dmourati said:
      Put some cornmeal down on your pizza peel before you put down the dough. Helps you launch the pie. Work fast once the dough hits the peel. Try to get it onto the Egg in 2 mins or less.

      Go light on the toppings, nothing with any water in it besides the sauce.
      Have doors open so you don't put the pie on the floor.  Don't work fast but do have a plan.  Cornmeal or semolina on the peel.  Alternatively you can use parchment paper.
      Sandy Springs & Dawsonville Ga
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    • Posts: 3,865
      I have not tried semolina, but did not care for corn meal because of the texture it adds. I'm not a pizza expert by any means, which is why I recommend parchment paper (you can remove halfway through). Feel like it is the easiest way to transfer the pizza and still leaves you with a good crust. Good luck.
      Stillwater, MN
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    • Posts: 51
      The pepperoni one is my son and daughters, the pesto is mine and the wife’s (minus spinach that we added on after it came out). Overall very pleased with the first attempt, crust was too thick IMO, but not bad. Good call on the 500, I was dancing the whole time making sure it didn’t burn at that temp. Cornmeal was a life saver and no issues with sticking. Thanks for the input, impromptu pizza dinner was saved!
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    • Posts: 3,865
      Looks outstanding from here!
      Stillwater, MN
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    • Posts: 17,125
      Great post all the way through and excellent presentation. Our neighborhood does a Thursday night clean out your fridge pizza thing. Parchment paper seems to be the way to go. 
      Starving here.
      "Knowledge is Good" - Emil Faber

      XL and MM
      Louisville, Kentucky
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    • Posts: 33,615
      Those look great, first try or not!

      One thing I really do like about pizza on the Egg is the fact that the dough does pick up some genuine smoke in the flavor.  
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 1,208
      Nicely done :clap:!
      LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
      If it wasn't for my BGE I'd have no use for my backyard...
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    • Posts: 1,295
      Check out this book: http://make.pizza/
      Plymouth, MN
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    • Posts: 15,172
      Very nice. Pizza kicked my @ss for about the first 10 cooks before I dialed in all in. I reckon i am a slow learner.
      Ellijay GA with a Medium & MiniMax

      Well, I married me a wife, she's been trouble all my life,
      Run me out in the cold rain and snow
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    • Posts: 19,636
      Nice pies there.
      Sandy Springs & Dawsonville Ga
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