Author Topic: 90 Second bake on Big Green Egg  (Read 1999 times)

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Offline tscaife

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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.

<a href="http://www.youtube.com/watch?v=YmPXrk1cyn0" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=YmPXrk1cyn0</a>




Offline dellavecchia

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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

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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

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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

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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 »

Offline scott123

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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

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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

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Re: 90 Second bake on Big Green Egg
« Reply #7 on: January 17, 2012, 02:40:53 PM »
Wow, that's great.

CL
I love pigs. They convert vegetables into bacon.

buceriasdon

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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

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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?
I love pigs. They convert vegetables into bacon.


Offline tscaife

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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

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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?
I love pigs. They convert vegetables into bacon.

Offline tscaife

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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


 

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