I baked my first pizza in big green egg large yesterday. I think it turned out great.
My setup was with eggspander with pizza stone on top so high in the dome.
A few learnings:
– next time add more charcoal, I had difficulties staying on 300 Celsius later in the cooking
– I found out I could peek through the top vent and iPhone with lamp on and I could see most of the pizza without opening the egg. That allowed me to maintain the temp better
– I am not sure if it is a faulty pizza peel (was a bit cheap) or what but I couldn't get the pizza out of the peel. Resorted to using a lot of flour on the pizza peel which then caused pizza to have a loto f flour on the bottom
by excalibur195
2 Comments
Nice work!
I, too, find the most difficult part to be transferring from peel to Egg.
What’s helped me is using corn meal instead of flour.
But, I also learned a trick from one of the Captain’s videos.
1. Prepare your pizza on parchment paper. Slide your peel UNDER the parchment and transfer to EGG.
2. After about 1:30, open the Egg. Slide your peel BETWEEN the pizza and the parchment. Lift the pizza just enough to be able to get a hold of the parchment (maybe with tongs).
3. Pull the parchment out, lower pizza, close Egg.
This allows the crust to bake enough to be easily separated from the parchment.
If you wait too long to remove the parchment, it will start to burn. That won’t mess anything up, but it will be harder to remove.
Good luck and enjoy that pizza!
you may even need less charcoal. more air flow, more heat