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Pizza on a Medium?

Jersey Doug
Jersey Doug Posts: 460
edited November -0001 in EggHead Forum
After seeing a number of references to the BGE on other forums I finally Googled it and found the BGE home page, and from there I found this forum. Our gas Weber was due to be replaced for this grilling season but you all have convinced me to seriously consider a BGE instead. Which brings me to the question of size.

There are just the two of us at home and we don't eat large portions. I often feel guilty about firing up the gas Weber (the small two burner model) for just four burgers or half a dozen country style spareribs. When we go camping I cook for a week on a 14" Smokey Joe and always have plenty of room, even when we have guests over for dinner. Based on just these considerations, I'd be dithering between buying a small and a medium. But then there's the pizza to consider.

When we begin the grilling season here on the Jersey Shore we also stop baking pizzas in the kitchen oven on Saturday night, and the first few weeks are tough. Being able to bake a pizza in a BGE is one of the major attractions. Hence the question about pizza on a medium BGE. Is it a practical proposition?
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    You can certainly bake pizza on a medium, the only question is how large. I've used a 14" stone on my medium Egg. BGE also makes a 12" stone, so you can bake pizzas that will fit on whatever size stone you choose to use. Good luck!
    The Naked Whiz
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  • Rick's Tropical Delight
    Rick's Tropical Delight Posts: 1,564
    i do pizza all the time on my medium on the 12" stone. about 20 mintues at 420 or so.

    fattypizza-012.jpg

    pepperonipizza-019.jpg

    pulledporkpizza-002.jpg

    crabcakepizza-020.jpg

    pizzaasparagus-002.jpg

    chipotleprocspizza-011.jpg

    bristolfall2007-008.jpg

    :woohoo:
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  • Fossil Frank
    Fossil Frank Posts: 285
    Thosa are some good looking pizzas. Especially the third one down. I gotta make another pizza.
    Frank
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  • Broc
    Broc Posts: 1,398
    I have a Medium and a Small...

    Both are excellent cookers... especially for only two...

    That said -- if you were to allow me to keep only one, it would be the Medium. I have prepared for groups of 20, 30, 40... even 150 on my Medium [other people bringing sides].

    Takes a little planning... scheduling... but it can be done.

    I really need a Large... no longer a want...

    ~ B

    :) :laugh: :)
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  • Fidel
    Fidel Posts: 10,172
    It has been a while since we had a good old fashioned pixel war.....
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  • Jersey Doug
    Jersey Doug Posts: 460
    Those are great looking pizzas! It looks like they're sitting on parchment paper. Does that help get the pizza so nicely centered on the stone that isn't much larger than the pizza itself? I can picture mine sliding half off the stone (as they sometimes do in the kitchen oven).
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  • Eggtucky
    Eggtucky Posts: 2,746
    I've done 12" pizza even on my small using the med (12") pizza stone...setup with the small plate setter then some spacers (I used fire brick), then the 12" stone...standard store bought crusts like Mama Mary's come in 12". It's a tight fit in the small but can be done so certainly on a medium! ;)
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