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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Ideal Pizza Temp?

SmokyArkie
SmokyArkie Posts: 65
edited November -0001 in EggHead Forum
I am about to take the plunge and cook pizza on my BGE. What would be an ideal temp to cook pizza on a large BGE?
· Share on FacebookShare on Twitter

Comments

  • chrono
    chrono Posts: 177
    Depends on what type of pizza you cook. I think NY style people like to stay around 450-500. While Neapolitan people go to the 650+ range.
    · Share on FacebookShare on Twitter
  • civil eggineer
    civil eggineer Posts: 1,547
    I load heavy on the toppings and cook at 400 dome temp for about 1/2 hour.
    · Share on FacebookShare on Twitter
  • FearlessGrill
    FearlessGrill Posts: 695
    I do mine at 550ish, and they take between 8-12 minutes. I do this temp for 2 reasons. First, because I'm rarely just cooking one pizza, and taking 20-30 minutes per pie isn't practical, and second, I asked the owner of my local pizza joint what temp he has his ovens at, and he said 550 so I figured I'd try it, and it works for me.

    -John
    · Share on FacebookShare on Twitter
  • Slingblade
    Slingblade Posts: 28
    I thought NY style WAS Neopolitan?

    I like 550 degrees at dome for pizza.
    · Share on FacebookShare on Twitter
  • Hungry Celeste
    Hungry Celeste Posts: 534
    Wow, no: the two are like night and day. Napoletana vera is relatively soft, lightly topped, and tender. NY is thin, crisp...and anyone really interested in the various species of pizza should read Reinhart's "American Pie," a very interesting look at the topic.
    · Share on FacebookShare on Twitter
  • Slingblade
    Slingblade Posts: 28
    wow, sorry.
    · Share on FacebookShare on Twitter
  • Slingblade
    Slingblade Posts: 28
    I am relatively new to making pizza's but they have been coming out pretty good.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,583
    start with a basic pizza and a temp somewhere between 450 and 550 and work from there. different styles are cooked at different temps and there are also different setups people are using. if you see a pie you like posted here ask the poster about temps and setups. i cook between about 400 and 1200 degrees dome :laugh: chicago verse the neapolitan styles
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Smoke Diver
    Smoke Diver Posts: 70
    Do you still have a gasket after those high temps and is there any problem in maintaining the temperature during the cook? I have wanted to try a Neopolitan style pizza. A am planning on using the plate setter with legs down and small angle iron pieces between the plate setter and the pizza stone. Any suggestions would be helpful.

    Smoke Diver
    Smoke Diver
    · Share on FacebookShare on Twitter
  • chrono
    chrono Posts: 177
    I have melted a couple different gaskets doing pizza. Finally got a rutland gasket installed and it's been pretty indestructible so far.
    · Share on FacebookShare on Twitter
  • gdenby
    gdenby Posts: 6,239
    I'm sure fishlessman will let you know what lengths he went to to get high temperature.

    An authentic Neapolitan would be hard even in an Egg. I visit a place that is pretty close to authentic, wood fired, with the stone pre-heated for 2 weeks to reach 900, and an ambient air temp of around 1400. I've had O.K. results (and some not O.K.) with a stone heated to about 675, and kept the dough thin and wet, and went easy with the toppings. Takes a little over 4 minutes, instead of the 2 as at the pizzeria.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,583
    im not sure what the platesetter would allow for temps and if it would block the heat rise too much, you really want the heat flowing thru the egg quickly. a fireball will actually hover over the pie creating a hotter dome than the stone even gets with the setup i use, i think an old wok would work as its similar to the tank head i have. biggest problem is the dome slipping out of the bands, the bands heat up and expand and the dome gets really loose, its actually a little dangerous :whistle: i dont use gaskets anymore ;) 1200 isnt needed, 900 works but it will start to climb after a few pies, 900 slows the cook down to a couple minutes B)

    http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=55&func=view&catid=1&id=411252
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,583
    its all about air/heat flow, if its not moving fast enough, the heat gets stuck in the lower part of the egg instead of the top and your stone gets too hot, get it moving fast enough and the dome gets hotter than the stone ;) its still dangerous though, that dome gets loose from the bands
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,583
    if you used the rutland cement and it stuck, your good to go, if you used the stickyback version that rutland sells, the glue fails just below 900 degrees
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Bacchus
    Bacchus Posts: 6,019
    IMG_2966.jpg

    Buffalo Chicken "Za"
    IMG_2963.jpg


    Original felt gasket, no issues.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Now THAT's the way to cook a pizza!

    I was stuck using the bottom of my lump bag last night so I couldn't get the egg over 550 - 600. I think hotter is better.
    · Share on FacebookShare on Twitter
  • Offstars
    Offstars Posts: 6
    I'm with a couple others that posted, 550 works best for me with a nice thin crust.
    · Share on FacebookShare on Twitter

Categories