Just for the pizza stone and my wife and I are doing pizza tomorrow. Any advice or tips. Still pretty new to the big green egg
by Difficult-Word-6604
8 Comments
tywebb1
Use parchment paper at first to keep the pizza from sticking to the stone.
Frequent-Match5782
Ensure that the stone is nice and hot. Use an IR gun to confirm that the stone is at the same temperature of the dome. As the other poster said you can use parchment paper to keep it from sticking. I have metal pizza trays and I put the pizza and tray in for a minute or two and then pull out the tray
trucks_guns_n_beer
the point of the stone is to pull out the moisture and cook the crust evenly. parchment paper negates that. just get heavy handed with the cornmeal.
Gambit1977
I tend to use semolina to stop sticking
Glum-Suspect-4514
New to the BGE, and pizza making on it. Dont set up too many new things at once!
No joke, do you folks have a favorite frozen pizza already? Thats what got us started.
Wife is Gluten sensitive, so we have a ‘regular’ GF frozen we use. Doctor it up with a few select combos and cook it in a 400* home oven. No stone, just on the rack. Knew how to cook it to get what we liked.
I dedicated a large BGE for higher temp (300+) cooking. (My XL does all the low and slow) Then I started to try cooking EVERYTHING on the BGE instead of inside in the oven.
………and had to learn the different methods cooking on an indirect fire rather than an electric home oven!
Glad we learned to cook pizza we knew first.
We tried on a pizza stone, elevated and not. Couple soggy pizzas with overdone bottoms. GREAT looking top, burnt bottom. Did most but no ‘blackened beyond edible’. But we knew it was our method we had to work, not the food. Allowed us to get the method learned, then particular foods.
Learned to ‘pat dry’ toppings that could be (pineapple, banana peppers, etc) and that for OUR use, the pizza wedges (and now the Pizza Porta) work much better than just an elevated stone in the closed BGE.
It is a LOT easier to learn new cooking methods with foods that you are familiar with.
Now that we have ‘perfected’ cooking our frozen pizza on the BGE, we are on to making our own.
We go to a pizzeria that does NOT offend my wife’s tummy. They are 90 min away, so we got some of the same flour to see if we can make some at home.
Next on to making our own dough, and cooking fresh pizzas instead of pre-frozen. Arrangement of toppings! Pre-cook crust first? Cheese then sauce, or sauce first? So may options in the pizza alone – But at least I have a baseline of known pizza cooking methods in the BGE to start.
So, maybe learn the BGE first. Then you can get into all the details of making the food that make cooking for oneself so good. 🙂
Enjoy!!
CannabisAttorney
Start the dough today so it can proof overnight.
jeffh40
Here is what I do. We have pizza parties weekly.
Setup- CGS Eggspander with the upper rack, 1/4″x16″ steel baking “stone” Keep the heat between 5-600 degrees
Dough- make the night before and proof in the fridge overnight. Doing this you can use no sugar. That is important as sugar burns at Egg temps. 250g flour per pizza for a 430-ish dough ball at 65% hydration.
Parchment is less messy than a ton of cornmeal. Stretch out the pizza dough with a little flour on the parchment. When you slide it in, and cook for a few minutes to set the crust, then yank the parchment out to finish the cook.
Works pretty much flawlessly every time.
I switched from a stone to a steel because the stone would loose too much heat during a cook and subsequent pizzas took too long to get done. With the steel, I can cook 3-4 pizzas back to back with little reheat time.
GrillSteals
I make personal sized pizzas to fit my stone. When I work with my dough ball I dust it in flour before I start stretching it. Then I lay it down on the cheap metal pizza pan that’s dusted with corn meal to complete the stretch. Give it the little shake test before I top it and again after it. Then I just launch it from the pizza pan. It’s really only an option if you like the corn meal on your crust. I really should try with semolina.
8 Comments
Use parchment paper at first to keep the pizza from sticking to the stone.
Ensure that the stone is nice and hot. Use an IR gun to confirm that the stone is at the same temperature of the dome. As the other poster said you can use parchment paper to keep it from sticking. I have metal pizza trays and I put the pizza and tray in for a minute or two and then pull out the tray
the point of the stone is to pull out the moisture and cook the crust evenly. parchment paper negates that. just get heavy handed with the cornmeal.
I tend to use semolina to stop sticking
New to the BGE, and pizza making on it. Dont set up too many new things at once!
No joke, do you folks have a favorite frozen pizza already? Thats what got us started.
Wife is Gluten sensitive, so we have a ‘regular’ GF frozen we use. Doctor it up with a few select combos and cook it in a 400* home oven. No stone, just on the rack. Knew how to cook it to get what we liked.
I dedicated a large BGE for higher temp (300+) cooking. (My XL does all the low and slow) Then I started to try cooking EVERYTHING on the BGE instead of inside in the oven.
………and had to learn the different methods cooking on an indirect fire rather than an electric home oven!
Glad we learned to cook pizza we knew first.
We tried on a pizza stone, elevated and not. Couple soggy pizzas with overdone bottoms. GREAT looking top, burnt bottom. Did most but no ‘blackened beyond edible’. But we knew it was our method we had to work, not the food. Allowed us to get the method learned, then particular foods.
Learned to ‘pat dry’ toppings that could be (pineapple, banana peppers, etc) and that for OUR use, the pizza wedges (and now the Pizza Porta) work much better than just an elevated stone in the closed BGE.
It is a LOT easier to learn new cooking methods with foods that you are familiar with.
Now that we have ‘perfected’ cooking our frozen pizza on the BGE, we are on to making our own.
We go to a pizzeria that does NOT offend my wife’s tummy. They are 90 min away, so we got some of the same flour to see if we can make some at home.
Next on to making our own dough, and cooking fresh pizzas instead of pre-frozen. Arrangement of toppings! Pre-cook crust first? Cheese then sauce, or sauce first? So may options in the pizza alone – But at least I have a baseline of known pizza cooking methods in the BGE to start.
So, maybe learn the BGE first. Then you can get into all the details of making the food that make cooking for oneself so good. 🙂
Enjoy!!
Start the dough today so it can proof overnight.
Here is what I do. We have pizza parties weekly.
Setup- CGS Eggspander with the upper rack, 1/4″x16″ steel baking “stone” Keep the heat between 5-600 degrees
Dough- make the night before and proof in the fridge overnight. Doing this you can use no sugar. That is important as sugar burns at Egg temps. 250g flour per pizza for a 430-ish dough ball at 65% hydration.
Parchment is less messy than a ton of cornmeal. Stretch out the pizza dough with a little flour on the parchment. When you slide it in, and cook for a few minutes to set the crust, then yank the parchment out to finish the cook.
Works pretty much flawlessly every time.
I switched from a stone to a steel because the stone would loose too much heat during a cook and subsequent pizzas took too long to get done. With the steel, I can cook 3-4 pizzas back to back with little reheat time.
I make personal sized pizzas to fit my stone. When I work with my dough ball I dust it in flour before I start stretching it. Then I lay it down on the cheap metal pizza pan that’s dusted with corn meal to complete the stretch. Give it the little shake test before I top it and again after it. Then I just launch it from the pizza pan. It’s really only an option if you like the corn meal on your crust. I really should try with semolina.