Hello egg people,
I just did pizzas for the first time on my XL.
Overall the bottoms became done quickly and forced me to pull the pizzas before the tops had adequate color. Here’s a pic of the setup, my best, and my worst.
I filled the fire ring with fogo black and had it running for an hour, slowly ramping up to 550 and held at 550 for 30 minutes before cooking. I’m using the pizza wedges. I had my expander basket in with the convector down in it. I had my grate about 8” up from there with the 24” pizza stone resting on top of the grate.
Is my main problem here that I need one more layer of ceramic insulation under the pizza stone, and that I need the pizza stone to be higher up in the dome?
Thank you in advance
by twelvegaugee
10 Comments
Hey bud, I haven’t used the pizza wedge, but I had the same problem with the bottom crust cooking too quick. I used the BgE ceramic feet to raise the pizza stone off of the grill grate and it really helped the crust cook evenly. I’m not sure how it will affect clearance with the wedge though. Good luck!!!
The XL has wedges now?!?
I’m no eggspert but I cook pizzas on my large just about weekly. I use the convector in the expander basket and pizza stone on the grate. I abandoned the wedges long ago due to similar issues as you are having. I now just cook lid closed targeting about 500 F and get much more even crust.
My method that has worked for years:
Egg at 550-600° indirect
Raised grate (this is key to keep the bottom of the crust from finishing way too quickly)
Cook for 10-12 min rotating 1/2 way through
I fkn love that back area. I would love to throw some food on the egg and enjoy that!! Amazing view, imo
A couple of things can help, only preheat the stone for 20-30mins once you get it up to 550-600.
Also, get a metal peel that you can use to lift the pizza of the stone, no different to “doming” using a woodfired pizza oven.
I have a large egg and use my conveggtor with the BGE pizza stone on top of that and I cook my pizza at 650F.
I used to have the same problems with the bottom cooking too fast, so the conveggtor gives that added insulation that’s needed for more even temperatures.
BTW, I’ve had 3 different types of pizza stones (all cracked) before I bought the BGE version, which has lasted me 11 years.
You can also use fire bricks to elevate the pizza stone up into the dome more
Ooni is the answer
Cook at 500°. No need to let it heat for that long either. It definitely doesn’t hurt to raise the pizza higher. I use a conveggtor from my MiniMax with the stone on top of that.