Author Topic: 90 Second bake on Big Green Egg  (Read 2238 times)

0 Members and 1 Guest are viewing this topic.

Offline tscaife

  • Registered User
  • Posts: 102
  • Age: 39
  • Location: Chicago
90 Second bake on Big Green Egg
« on: January 17, 2012, 10:10:15 AM »
Video below shows a 90 second bake on big green egg. Sorry for the bad lighting but, I just wanted to show that it's possible on a ceramic grill.





Offline dellavecchia

  • Lifetime Member
  • *
  • Posts: 2628
Re: 90 Second bake on Big Green Egg
« Reply #1 on: January 17, 2012, 10:19:55 AM »
Stunning pizza. I would love to see more of your BGE setup.

John

Offline tscaife

  • Registered User
  • Posts: 102
  • Age: 39
  • Location: Chicago
Re: 90 Second bake on Big Green Egg
« Reply #2 on: January 17, 2012, 10:25:50 AM »
Reply #49 in this thread shows the setup - http://www.pizzamaking.com/forum/index.php/topic,13604.40.html

By the end of the thread above I wasn't able to get an even bake above 650* and stuck with that for a while. Omid's thread inspired me to keep experimenting and I am now consistent above 800*. 860* stone is my max so far.

Thanks for looking!

Todd


Offline Jackie Tran

  • Registered User
  • Posts: 6988
  • Location: Albuquerque NM
Re: 90 Second bake on Big Green Egg
« Reply #3 on: January 17, 2012, 10:26:35 AM »
Very nice job Tscaife.  Your dough looks awesome.  Would like to hear more about that.   Hey if it looks like a duck and quacks like a duck... ;D

Offline tscaife

  • Registered User
  • Posts: 102
  • Age: 39
  • Location: Chicago
Re: 90 Second bake on Big Green Egg
« Reply #4 on: January 17, 2012, 10:40:57 AM »
Jackie -

Ischia starter (50/50) 5% of water weight, KA organic bread flour, 2.7% salt. For these pizzas I did a 12 hour bulk then 12 hours balled due to my work schedule.

3% of water weight with a 24 hour bulk and 6 hours balled gives me the best results. I do this whenever I am able.

I don't weigh flour any more. Just hand mix flour slowly until it is right. Hydration is probably in the 60-65% range.

Todd

Edit - To clarify salt % I normally just go slightly less than my starter %. I usually start out with 600g of water and 30g of starter. For this amount of dough I would add 27g of salt. If I am making less dough I adjust accordingly.
« Last Edit: January 17, 2012, 12:26:16 PM by tscaife »

scott123

  • Guest
Re: 90 Second bake on Big Green Egg
« Reply #5 on: January 17, 2012, 11:18:14 AM »
Hey if it looks like a duck and quacks like a duck... ;D

Definitely, this is a duck  ;D

Todd, in the setup thread, you talked about using lump, but I'm seeing pretty tall flames in the video.  Are you burning wood?

Offline tscaife

  • Registered User
  • Posts: 102
  • Age: 39
  • Location: Chicago
Re: 90 Second bake on Big Green Egg
« Reply #6 on: January 17, 2012, 11:21:50 AM »
Thanks Scott!

It is whole foods brand Lump only. I have tried wood chunks but, at these temps It doesn't seem to make a difference in flavor. The lump does give it a mild smoky flavor.

Todd

Offline TXCraig1

  • Registered User
  • Posts: 12847
  • Location: Houston, TX
Re: 90 Second bake on Big Green Egg
« Reply #7 on: January 17, 2012, 02:40:53 PM »
Wow, that's great.

CL
Pizza is not bread.

buceriasdon

  • Guest
Re: 90 Second bake on Big Green Egg
« Reply #8 on: January 17, 2012, 02:45:46 PM »
I agree, nice job ! Possibly the best looking pizza I've seen done in a BGE.
Don

Offline TXCraig1

  • Registered User
  • Posts: 12847
  • Location: Houston, TX
Re: 90 Second bake on Big Green Egg
« Reply #9 on: January 17, 2012, 02:47:37 PM »
With heat and flames like that coming from below, how do you keep the stone from going to like 1200F and blackening the bottom of the pie?
Pizza is not bread.


Offline tscaife

  • Registered User
  • Posts: 102
  • Age: 39
  • Location: Chicago
Re: 90 Second bake on Big Green Egg
« Reply #10 on: January 17, 2012, 03:08:17 PM »
Thanks Don and Craig!

Craig -

Reply #49 in this thread shows the setup - http://www.pizzamaking.com/forum/index.php/topic,13604.40.html

The bottom stone is a 15" Cordierite Kiln shelf. The spacers are the ceramic legs that come with the BGE and the top stone is a 14" pizza stone.

Todd

Offline TXCraig1

  • Registered User
  • Posts: 12847
  • Location: Houston, TX
Re: 90 Second bake on Big Green Egg
« Reply #11 on: January 17, 2012, 03:17:02 PM »
I see. Great set-up. How many pies can you bake before you need to add fuel? How difficult is it to add fuel?
Pizza is not bread.

Offline tscaife

  • Registered User
  • Posts: 102
  • Age: 39
  • Location: Chicago
Re: 90 Second bake on Big Green Egg
« Reply #12 on: January 17, 2012, 03:24:12 PM »
Craig - The most I have done at 800* + is three. By the time the fourth one goes on the bottom cooks too quickly. At 650* I have cooked 8 pies with no issue.

I haven't tried to add fuel at these temps.

Todd