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crash and burn on 1st pizza attempt

MemphistideMemphistide Posts: 207
edited 2:23AM in EggHead Forum
WOW. I was a fairly experienced cook/smoker, far before I went ceramic. However, I have officially met my match. This crust was made from scratch by a local pizzeria and stretched to size. I brushed with olive oil and coated w/ shredded mozz cheese (simple first pizza). I turned the plate setter legs down, used the egg "feet" under my cornmeal dusted stone and cooked at 500-550 for 25 min.....WOW was this baby well done. Shockingly, the only presentable part was the bottom, which looked great. Anyone got some tips to help a man out? I figure I will start with a shorter cook time, but keeping the 500 deg....thoughts?



  • Definitely try again, egg pizzas are great. My pies have cooked at about your temps, same setup, in maybe 10 minutes. Fred's Music & BBQ has a video, he recommends checking on them every few minutes.
  • Exactly. I cook my pizzas at 550 using the setup you described, but for 8-10 minutes. I'm surprised there was anything left at all after 25.

  • Little StevenLittle Steven Posts: 28,817

    My guess is that you didn't leave the platesetter and stone in long enough to completely heat through. That is a lot of mass that has to get to temp.



    Caledon, ON


  • PhilsGrillPhilsGrill Posts: 2,256
    Wow, about 15 mins too long. Bubba Tim may even give you an award! :laugh:
  • tach18ktach18k Posts: 1,607
    oh too long, unless it was frozen.... 10 minutes max
  • 2Fategghead2Fategghead Posts: 9,623
  • fishlessmanfishlessman Posts: 22,972
    i predict the second attempt will be better :laugh: :laugh: ;)
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Wow is right! I've only had a couple of bad experiences cooking on the egg and usually adult beverages were mostly to blame. :woohoo: Care to fess up Memphistide? :laugh: :evil:

    Seriously though, if you put the platesetter and pizza stone in right before you put the pizza on, those are the results you would get, plus cooking too long. Check the calibration of your dome thermo too just to make sure you weren't cooking at 600 or 650.

    Better luck on the next try,

  • BobSBobS Posts: 2,485
    The adjustable lid should be wide open and you can look in, with a flashlight, and see progress.
  • krickskricks Posts: 244
    It actually looks like you were in pretty good shape up until the fiery end. Your crust looks well formed. Stay with your temps. Give your egg at least 45 minutes of warm up to get everything uniformly hot. Of course drop your cooking time down. And here is a hint.

    DO NOT LOOK DOWN THE CHIMNEY to see how its doing. Singed eyebrows are a direct result of that.

  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Lucky Duck just cooked pizzas all day long at the Eggs by the Bay Eggfest and had no problem at 500 degrees cooking them for 8-12 min using your setup. Just be sure to get the system stabilized for 45 min to an hour before you start.
  • Carolina QCarolina Q Posts: 12,988
    I look down the hole every time I cook pizza. How else are you going to see how it's doing? With the plate setter in there, I figure it's semi safe. So far so good.

    I never use the DFMT on pizza - it just gets in the way. Control temp with bottom vent only. It works fine. In fact, the only time I use the metal top any more is for lo n slo cooks.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • Little ChefLittle Chef Posts: 4,725
    Memphistide: I think you will be hearing from Bubba Tim soon. Would you like to be a member of his "Burnt Offerings" section of his website? :laugh:

    No need to'd be in good company in there! :laugh: (right Mainegg? :whistle: )
  • bubba timbubba tim Posts: 3,216
    I would love to give you, a Bubba Tim's Burnt Offering Award. These are the posted rules:

    Three simple rules:

    1st: MUST be self nominated

    2nd: You must have over 500 posts. (This is to show that even Gold eggers, from time to time, ruin their cooks. It io s meant to show newby eggers that no-egger has perfect cooks all the time and for them to keep on eggin!)

    3rd: It is all in good clean fun! (we can use some more smiles these days. The world is filled with too much bad news.)

    However, You need a few more posts. Sorry about that.

    You are in good company to include myself. Keep on Eggin and have fun. Should you have "results" that merit, feel free to nominate yourself. :woohoo: :woohoo: :woohoo:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
  • I cook my pizzas at 425 for about 15 mins. Same setup as yours, perfect every time. Cool 'er down a bit.
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