Author Topic: Pizza cooking on the Big Green Egg  (Read 88901 times)

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Offline Jackie Tran

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  • Location: Albuquerque NM
Re: Pizza cooking on the Big Green Egg
« Reply #50 on: July 24, 2010, 09:50:53 AM »
Bob thanks for posting your experience.  Good to have yet another tool under the belt for the ceramic cookers. 

I'll definitely give it a try next time I use the Primo.  I've been using oil soaked gauzes and it works ok but I like the rubbing alcohol idea better. 


Offline MilitantSquatter

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Re: Pizza cooking on the Big Green Egg
« Reply #51 on: August 23, 2010, 09:13:10 PM »
Played around with different set-ups on the XL BGE last night (unlit)

(My usual set up : plate setter legs down > ceramic feet > pizza stone (20")

 Tried BGE grid extender I had laying around instead of ceramic feet. This brought stone 5" from top of inside dome (as opposed to 9" w/o grid ext.).  However, the stone being 20+ " is very wide at that point in the dome where it narrows and may restrict airflow at top of dome which is opposite of what I want.

See picture with plate setter legs up & down: http://s700.photobucket.com/albums/ww8/MilitantSquatter/stone/

To replicate that set up but hopefully better airflow to top, I placed an order yesterday with ceramic grill store.com for the XL flip ring (that I wanted anyway) along with the 16" stone they sell.  Upon receipt, I am going to try platesetter legs down (and up), Flip Ring on top of plate setter and then 16" stone on the flip ring.  This will get the stone higher in the dome like my experiment, still give a good air gap between plate setter and stone but 16" stone will allow more air to circulate create more of a gap between stone and platesetter.

Can't wait to try it in the next week or so
« Last Edit: August 23, 2010, 09:28:42 PM by MilitantSquatter »

Offline SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #52 on: August 23, 2010, 10:51:23 PM »
Hey Militant Squatter...I tried every conceivable setup using the XL Egg ...especially a lot of different ways of heightening the surface into the dome ... nothing really worked... 2 things.
I discovered that raising it only works for , maybe , early in the baking as when you lift the lid the lid (dome) cools quickly ... anyway ..the height ...it didn't seem to work as I thought it would ...and the bottom still always would burn before the top was done ...this is over maybe 6 pies .. baking time period ... I also tried 13" , 14" , 15" , 16" and 21" stones ..and a special D shaped one that you can see if you look at the bread baking vids on my website...

I eventually gave up on the XL and went back to the large because fire is "deeper" ...further away from the stone after the coals burn down a little ..
..
I have a whole technique that is repeatable .. using the "traditional " setup ..which I eventually went back to ..after a year of trying other things ... platesetter legs down , feet, stone on top of them ... as of now, this setup still works the best for me but I do a LOT of preburn to charge heat into the dome..I have videos but haven't had a chance to edit them and post them but I will ...I seem to have a really good , repeatable system and the top gets done great ... but still, after an amount of time, the stone gets too hot and the dome loses "heat charge" from being opened ...but I can get 4 or 5 perfect pies .. one of these days I'll post it all .. let me know how your experiments work ... I burned a ton of crusts using the XL...hope you figure it out and let me know etc.  .
FB

PS ..I think the BGE pizza vids on the website are using my latest setup and system
Guitar player, dealer and collector. Owner and operator of www.fredsmusicandbbq.com. Seller of barbecue grills and smokers, specializing on the Big Green Egg ceramic grill and all related barbecue cooking supplies...and Wood Fired Ovens and pizza making supplies.

Offline Dan-H

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Re: Pizza cooking on the Big Green Egg
« Reply #53 on: December 30, 2011, 01:19:17 AM »
Thanks for all the tips.

I'm a new BGE owner, but a long time electric oven pizza cooker -- but still a novice.

I cooked three pies last night and these were the first on the egg.

Large BGE, platesetter legs up, grill on platesetter, pizza stone on grill.

preheated to 650 for about 40 min. I waited until the temp on my stone maxed out my infra-red temp reader at +550F.

dough was a basic all purpose flour, yeast, olive oil.

pizza 1 pepperoni and mushroom was perfect. cooked in about 9 minutes.
pizza 2 was an attempt at Emeril's three cheese pizza. very good but could have had another minute or two to be a little crisper.
The temps were dropping slightly towards the end and I was concerned the bottom was burning.
pizza 3 went on 20 minutes after pizza 2 came off. veggie with red sauce. My wife doesn't like her pizza too crispy so I pulled it off after about 8 minutes and finished it under the broiler. She really liked it. this was a thicker crust than the other two.

overall for the first try I was very pleased. I did not start completely fresh with lump which is perhaps why the temps started to fall.

I'm looking forward to more pizzas on the egg.


Offline tikidoc

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Re: Pizza cooking on the Big Green Egg
« Reply #54 on: February 15, 2012, 08:41:53 PM »
Does anyone have suggestions for the best brand of lump charcoal for getting the really high temperatures?  I have read there is a pretty big difference, and with our current brand, I have been able to get air temp to about 700F briefly, but have not been able to get a stone temp much over 550.  Then air temp begins to drop.  I am using a full load of charcoal, plate setter with pizza stone on top.  I'm ending up with about a 5 minute bake.  Top browning is good but I want higher temps.

Offline Jet_deck

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Re: Pizza cooking on the Big Green Egg
« Reply #55 on: February 15, 2012, 11:58:27 PM »
Does anyone have suggestions for the best brand of lump charcoal for getting the really high temperatures? 

It kinda seems like a local thing.  Living in South Texas, we get a good selection of mesquite lump.  Then you have the tree hugger brands of coconut, something from another country, or Cowboy lump.  I have found PVC pipe and nails and plastic Dolls in Cowboy lump charcoal. :-X
Do you have pictures of your setup ? :chef:

Have you considered a fan forced bake ? ;D
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Ranger5oh

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Re: Pizza cooking on the Big Green Egg
« Reply #56 on: April 26, 2012, 05:57:06 PM »
ALL:

I wanted to inform you of the setup I use, which I can consistently hit 700+ degree dome temps on my large BGE.

Here is my setup:

1) Iron grate
2) 3 bricks (normal size bricks cut in half), one each placed at 10 oclock, 2 oclock, and 6 oclock
3) plate setter, feet down on top of the bricks
4) Pizza Stone directly on top of plate setter

This setup is by far the best I have tried, and I have tried them all.  It gets the pizza up close to the dome which helps cook the top at the same rate as the crust. If you put a gap between the stone and the plate setter, the top will actually cook too fast.

Try it out and let me know what you think!

Nom nom nom....

Offline tommy

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Re: Pizza cooking on the Big Green Egg
« Reply #57 on: April 26, 2012, 08:05:26 PM »
Ranger, can I ask how long it takes to cook the pie with this setup?

Offline Ranger5oh

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Re: Pizza cooking on the Big Green Egg
« Reply #58 on: April 27, 2012, 02:02:57 PM »
Ranger, can I ask how long it takes to cook the pie with this setup?

Depends on crust thickness, but my typical NY style takes about 6 minutes, give or take a minute.
Nom nom nom....