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Scored a good egg find today.
Angie2B
Posts: 543
Was at target today and found this..Airbake Pizza pans, two to a package, small and large.
http://www.target.com/AirBake-Natural-Pizza-Baking-Sheet/dp/B00132DD6C/sr=1-10/qid=1210356647/ref=sr_1_10/602-4461226-6989457?ie=UTF8&rh=k:airbake&page=1
The small fits my mini and the medium fits my medium!!! I am going to try pizza for the first time soon. Would you believe that's why I found the BGE was to do brickoven pizza and have never got around to doing it on the egg!!!After I got home I started thinking I should have bought two of them so I could prepare another one while the first one is baking. I have a large airbake pizza pan that I have used for years that I have been very pleased with. So I will probably like these too.
http://www.target.com/AirBake-Natural-Pizza-Baking-Sheet/dp/B00132DD6C/sr=1-10/qid=1210356647/ref=sr_1_10/602-4461226-6989457?ie=UTF8&rh=k:airbake&page=1
The small fits my mini and the medium fits my medium!!! I am going to try pizza for the first time soon. Would you believe that's why I found the BGE was to do brickoven pizza and have never got around to doing it on the egg!!!After I got home I started thinking I should have bought two of them so I could prepare another one while the first one is baking. I have a large airbake pizza pan that I have used for years that I have been very pleased with. So I will probably like these too.
Comments
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I do hope you are going to try this on top of a pizza stone?Yes no?
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OH yeah I will use the platesetter and stone most likely. Isn't that how everyone does it? I don't know how I will use it for the mini....I'll have to think about that.
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I'll be curious to see how that works. My thoughts is that you want direct contact with the pizza stone and do not want an airspace between the stone and the pizza. I'd be concerned that the crust will be underdone when the top is done.
With that said, I have yet to cook a pizza on my egg so take me "free" advise for what it's worth.
When you do get it please do report how it works. -
That's a good thing.You had me scared at first and my first thought was a brick pizza as in texture.Keep us posted.
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Pizza is one of my favorite cooks on my medium egg. I make the dough and sauce from scratch which both are very easy to do. I cook the pizza directly on a pizza stome (Bakers Secret) on top of the platesetter at 400 degrees for 1/2 hour. They are fantastic!!!
The pizza stone sets in a wire rack and I place that on the platesetter as well. I let the stone come up to temp before placing the dough on it. I love pizza and my egg pizza is the best pizza I have ever had (no brag just fact). -
Well in that case how bout sharing that pizza dough receipe. Pleeeese?
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