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First pizza on my big green egg

post #1 of 11
Thread Starter 
Third cook on my BGE. Made pizza from scratch

Turned out awesome

Sauce:
28oz can crushed tomatoes , strained to remove excess water
1 tsp salt
1/2 tsp pepper
1 minced garlic clove
1 tsp dry oregano

Dough:
Recipe from big green eggs website

Let dough rise for 1 1/2 hrs, cut in half and stretch out with flour on counter.

Sprinkle a little corn meal on upside down baking sheet to prevent the dough from sticking and allows easy transfer to grill

Move dough to baking sheet

Add sauce with ladle in circular motion, no too much
Add cheese and toppings

I let BGE get above 600 degrees with pizza stone in it so the stone gradually comes up to temp

My first pizza cooked too long (9 mins) so bottom was too stiff

My second pizza was perfect after cooking for 5 mins











post #2 of 11
Tasty looking pizza!
post #3 of 11
Looks tasty icon14.gif
post #4 of 11

That's a good looking pizza!

 

Just can't beat homemade from scratch!

 

Al

post #5 of 11

That pizza looks great!  I just got an Akorn and I was wondering what your charcoal lighting procedure for a high heat cook like this would be?  Was there a diffuser in place or just the pizza stone on the grate?  Sorry to go off topic, just can't wait to make delicious looking pizza like that!

post #6 of 11
Looks great! How long did you cook it for? I might try to cook one in my smoker once it warms up outside
post #7 of 11
Quote:
Originally Posted by worktogthr View Post
 

That pizza looks great!  I just got an Akorn and I was wondering what your charcoal lighting procedure for a high heat cook like this would be?  Was there a diffuser in place or just the pizza stone on the grate?  Sorry to go off topic, just can't wait to make delicious looking pizza like that!

I also have an Akorn, as well as my Big Joe and for Pizza I will light 5 spots, one in the middle and then 4 spots around that one. Let it get up to around 600° and don't use the deflector stone in the bottom position for Pizza, it will make the bottom of the grill way to hot by trapping all the heat and probably crack the stone also. I put mine on the upper grate and then use some spacers between it and the pizza stone. Works great this way. I also have a small pizza stone the just fits in the extension arm and works great for personal size Pizza's.

post #8 of 11
Thread Starter 

for hot cooking a light in 2 to 3 places with weber starter cubes and leave everything wide open, lid open for 15 minutes

OR

fill with lump and light a full chimney and spread lit chimney all over lump and let it go for 15 mins

 

Next I put in my plate setter and pizza stone and close the lid with top open until it reaches 600 or above, my letting the stone heat up with the grill you are less likely to crack the ceramic stone.

 

I used corn meal to slide the raw pizza onto the stone but it definitely stays on the bottom of the pizza a little bit , if you can get it to slide off with just flour I would do that

 

The pizza should take anywhere from 5 to 8 minutes if you are cooking above 600 

 

I rotate it 3/4 way through cook

post #9 of 11
Wow... Thanks everyone for the tips and again I apologize for hijacking the thread.
post #10 of 11

Awesome pizza! I love home made pizza. You've got your BGE cooking great.

 

Nice

post #11 of 11

Terrific 'Za!

 

Disco

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