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Newbie attempting pizza...

General-Lee Eggin'
General-Lee Eggin' Posts: 28
edited November -0001 in EggHead Forum
Hey guys - So I love pizza and knowing that everything I have had off of the egg is just simply better I can only imagine how good a pizza must be. I have a couple questions though..

1 - Can you use a pizza shell (i.e. Boboli) or is it better to use pizza dough?

2 - What temp and cook time do you recommend?

3 - What to cook pizzas on and direct or indirect?

4 - We have had about 8 cooks now and want to make sure that we are good to bring the BGE up to higher temps?

I think that is all for know...

~Thanks
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Comments

  • Fidel
    Fidel Posts: 10,172
    1. Yes, you can use boboli or similar. Fresh dough is better in my opinion.

    2. Depends on the dough. A good rule of thumb is 450-500* for 10-12 minutes. Some doughs take longer, some not as long. Once the top starts to look close to done, start peeking at the bottom so you don't burn it.

    3. Pizza stone on top of the plate setter. Below is a pic of my favorite setup. Others do it differently and have just as good results. I use platesetter legs down, then the green feet as spacers (anything will work), and then a pizza stone. Sometimes I cook on a pizza screen for the first 5-7 minutes until the dough sets, then slide it directly on the stone. Sometimes I go directly onto the stone. Depends on the hydration level of the dough I am using.

    4. The BGE can stand the heat. I don't subscribe to the "curing the gasket" theory. The gasket adhesive that has the releasing problem will not somehow get better after it has been heated a few times. It is a simple double-sided tape. It will either give or it won't. Burning the gasket itself is another story. If your dome is not aligned properly then you can run the risk of burning a section of gasket. If you do, it isn't the end of the world.

    Setup1217108.jpg
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  • OttawaEgg
    OttawaEgg Posts: 283
    "If your dome is not aligned properly then you can run the risk of burning a section of gasket. If you do, it isn't the end of the world."

    Well there ya go. I had noticed that my dome wasn't aligned about a week after I got my egg. So when I went to an egg-demo at a local distributer, the fellow told me how to re-align it. I've done a couple of high-heat (6-700) cooks, and now I see that I have a "leak" (smoke wisping out on a low-cook).

    The domes still aren't perfectly aligned, so it looks to me like I have to take off the gasket, re-align the dome so it fits pefectly, then slap on a new gasket.

    That sound about right to you?

    (I don't care if this board says I'm a senior egger - it just means I'm asking more dumb questions than most ! LOL)
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  • General-Lee Eggin'
    General-Lee Eggin' Posts: 28
    What a great pic!!! Thanks for all the tips, we are going to try it out this weekend. I think it is going to be pizza and wings on the BGE for the race! ;)
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  • Gandolf
    Gandolf Posts: 926
    Parchment paper works well under the dough as well. I roll out the dough on parchment paper, put to pie on the pizza peel with the paper under it. Dress up the pizza with toppings, then slide the whole thing on the stone. After three or four minutes I lift one edge of the pie and slide the paper out for the rest of the cook. Works great. If you use a Boboli or other prebaked crust, you won't need anything under it. Good Luck!
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