Author Topic: Pizza cooking on the Big Green Egg  (Read 87780 times)

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Offline Parttimepizzaiolo

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Re: Pizza cooking on the Big Green Egg
« Reply #25 on: December 07, 2009, 05:35:06 PM »
I cooked it at 650 and it turned out great. 


Is that your dome temp or your stone temp?  I wonder if anybody on the forums has had success with keeping the temps of both the stone and the dome in sync.  I usually end up with a 150F - 200F difference right after the first pie is put in.  By the time I'm cooking my third pie, it's taking 10 minutes to finish the top instead of the first pie's 3-4 minutes.  Not a big deal, but a little frustrating none the less.

I have a large BGE, plate setter feet down, two-inch high stable pie pan, then BGE 14" stone.

In a typical wood fired pizza oven, what is the normal temp difference between the floor and the upper dome?  I realize that the top spot of the dome is the hottest and is used many times to put that final char on the pie.


Offline BobS

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Re: Pizza cooking on the Big Green Egg
« Reply #26 on: December 07, 2009, 08:06:26 PM »
Is that your dome temp or your stone temp?  I wonder if anybody on the forums has had success with keeping the temps of both the stone and the dome in sync.  I usually end up with a 150F - 200F difference right after the first pie is put in.  By the time I'm cooking my third pie, it's taking 10 minutes to finish the top instead of the first pie's 3-4 minutes.  Not a big deal, but a little frustrating none the less.

I have a large BGE, plate setter feet down, two-inch high stable pie pan, then BGE 14" stone.

In a typical wood fired pizza oven, what is the normal temp difference between the floor and the upper dome?  I realize that the top spot of the dome is the hottest and is used many times to put that final char on the pie.

I was talking about the dome temp.  Right now, I do not have a way to measure the temp on the stone, but I guess I am going to have to get a new toy (I hate it when that happens).  The hot air can circulate between the plate setter and the pizza stone, so I have not noted that much difference in the cooking time between pizzas (usually two, but up to four). 

Offline SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #27 on: December 07, 2009, 08:30:41 PM »
Parttimepizzaiolo

Somewhere on this forum I posted a couple of rather long posts regarding using the BGE for pizza ...the high temps ...the "setup"...and the scorching of crusts, running out of fuel fast, burning of gaskets etc. etc. ...anyway ...if you put in a lot of lump you get high temp and the stone will go over 1000 degrees sometimes ...if you put in less lump ...I think in general you get better "balance" between stone and dome because the fire isn't as close to the stone ..etc. ..anyway ... we get the egg really hot, then insert the "setup" , then monitor the temps and when the stone is around 550 to 600 put on a pizza quick!

Note ..we're one of the leading nomex gasket suppliers for the BGE and it DOES fry at 700degrees ...  >:D
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 essef16

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Re: Pizza cooking on the Big Green Egg
« Reply #28 on: December 07, 2009, 09:21:49 PM »
Fred,

Thanks for the reply.

I just tried cranking up the egg last night with my stone and platesetter setup (i also use 1-1/4 in copper pipe elbows) right after I got the fire in the range of 700deg on the std BGE factory thermostat. Normally, I preheat my stone and platesetter in my oven at 550 for an hour and then add it to the egg once it's been pumping out some serious heat. I did not notice any difference, so I'm thinking on leaning towards the new technique of adding the platesetter setup on the egg once it's up to temp, then letting it heat for a while to get the stone temp up. Yes, I definitely need to get an IR thermometer...anyone know of a good brand/price?

Anyway, my dough is a 65% hydration Caputo dough that I make a day ahead, rise for two hours after making it, punch down, refrigerate, then shape into balls in the morning and let rise throughout the day. I wasn't as impressed with the pizza last night, as I have been repeatedly in the past. I differed in my technique by shaping the dough balls the night prior and alllowing to rise in the fridge like that. It seemed they were a lot more moist than normally when I shape them the day of. I haven't made pies in a little while, so that could have been it too. They cooked fairly similar though, but had some subtle differences.

Generally cook time is around the 1.5-2 minute mark, so I feel my stone temp is quite a bit higher than my dome temp once I put the pie on. With regards to scorching the crust...man I had quite the run last summer. That doesn't seem to be a problem anymore.

I'll have to keep trying to tweek this new method of heating. I was able keep the temp of the dome up around 650 for 40 minutes or so, but it did slowly creep down to around 550 for my last two pies. I've been able to get the dome temp up to 700-725 before, though I had to use a hairdryer to aid the aifrlow.

Offline BobS

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Re: Pizza cooking on the Big Green Egg
« Reply #29 on: December 07, 2009, 10:01:25 PM »
For what it's worth, I put in my platesetter and pizza stone as soon as I light the egg.  I really need to get an IR thermometer.  since I have a 1.5" gap between the stone and the platesetter and since the stone does not see the radiant heat of the fire. I would be surprised if it was hotter than the dome temp., but we'll see.

Offline SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #30 on: December 07, 2009, 10:19:02 PM »
BOB , you might be surprised. We tested that setup different ways ... it seems the best way to keep the stone so it doesn't go nuclear is to have about 1/2 " of air ... if we raised it higher , in such a way that left air underneath, it got really hot as the air must've curled under it and reheated it ... I do sometimes use a 1 1/2 high aluminum pan, inverted so it's creating a 1.5" air space but not allowing hot air to get underneath the stone. That seams to work pretty good ..that is the setup in my "Pizza on Egg " video. Please let me know how your experiments turn out etc.
FB/SGP

Pizza on Egg video http://www.fredsmusicandbbq.com/category_s/594.htm
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Offline UnConundrum

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Re: Pizza cooking on the Big Green Egg
« Reply #31 on: December 08, 2009, 08:11:12 AM »
Hey Fred,
     I was just thinking there is one setup no one has reported testing yet, and you're probably the best to do it due to your access to the gear ;)  How about a 12" pizza stone in a large egg?  Probably a smaller plate setter too (or something rigged up).  I don't think we have a problem bringing the stone to temperature.  The issue is usually the dome being cooler and the pizza not cooking evenly.  I'm thinking the smaller stone would allow better heat circulation.  Please remember to reduce your dough weight for the smaller pie :)

Offline Parttimepizzaiolo

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Re: Pizza cooking on the Big Green Egg
« Reply #32 on: December 08, 2009, 04:29:20 PM »
Hey Fred,
     I was just thinking there is one setup no one has reported testing yet, and you're probably the best to do it due to your access to the gear ;)  How about a 12" pizza stone in a large egg?  Probably a smaller plate setter too (or something rigged up).  I don't think we have a problem bringing the stone to temperature.  The issue is usually the dome being cooler and the pizza not cooking evenly.  I'm thinking the smaller stone would allow better heat circulation.  Please remember to reduce your dough weight for the smaller pie :)

Interesting idea.  I hope somebody tries it.  I wish somebody would invent something to replace the daisy wheel top with something that let's airflow continue but keeps in the heat.  That's what we need.  I would imagine tons of heat escapes out of that wide-open top while baking.

Offline schellter

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Re: Pizza cooking on the Big Green Egg
« Reply #33 on: February 10, 2010, 07:33:53 PM »

. . . at our store, we have been baking pizza every wednesday for months testing various BGE setups for making pizza ... we've also burned through a lot of gaskets ! 


Are those Nomex gaskets you are burning through?

Larry


Offline schellter

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Re: Pizza cooking on the Big Green Egg
« Reply #34 on: February 10, 2010, 07:36:56 PM »
Seems to me that when I get the BGE up to 550* for the 10 minutes it takes to cook a pizza the remaining lump isn't good for anything. Even though some pieces appear to still have fuel in them they will not give much heat if used on a second burn. Are others having the same experience?

Offline SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #35 on: February 10, 2010, 07:45:30 PM »
re: Parttime ....

You are completely correct .... one of the problems is the heat goes out the top with the air .... instead of "lapping" back to the top of the pie.

 I actually have a design in my head for a device that will still let the airflow but keep the heat in problem is .... if I make it and put it on ...NOBODY will have the guts to open up the egg because if there's MORE heat trapped in there ...there will be a HUGE FLASHBACK WHEN THE AIR HITS IT ...I think anyway ... but maybe I'll make the gadget and test it ... there goes the arm hair again.
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 SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #36 on: February 10, 2010, 07:48:10 PM »
Schellter ...YES we burned though a ton of nomex gaskets. The nomex has a burn temp of 700 degrees and if you have any leak at all ... or keep the egg open ....the nomex will actually "toast" ... and get like crispy bacon. It won't burn ...that is the benefit of the nomex ..it won't catch fire and burn off ... but over 700 degrees and it starts to toast. (by the way , I sent the original gasket for testing and it has a burn temp of 200 degrees) If the BGE is leak free only the edge of the gasket feels any heat but if you open the egg and have huge flaming mass in there ...it will toast the gasket.
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 SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #37 on: February 10, 2010, 07:50:09 PM »
Schellter .... re: the used charcoal..

High heat uses up a LOT of  charcoal. When I do a nuclear burn like in the video, I fill the egg way over the regular full mark (the line between the firebox and the fire ring. ... once up to nuclear temps ..you have maybe a half hour then it will start cooling down because you have used up fuel ... We do this with an xL and IT REALLY GOES NUCLEAR because of that large fuel supply but it eats it FAST.

Temp = Air x fuel
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 SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #38 on: February 10, 2010, 07:57:58 PM »
TO ADD one more thought to this string regarding using the Big Green Egg at 700+ temps.

Since I've been to Tony Gemignani's pizza school I've changed my approach. I am now baking pizza at 600 deg or so on the BGE ... at Tony's restaurant he makes 73 pies a day in the wood / brick oven at 900 deg. ... the rest of the day's pies (hundreds more a day) are all made at lower temps in gas and electric ovens and they are fabulous. Yes, the authentic Vera Napoletana pie needs 900 degrees or it's not authentic but a pizza pie baked in a Ceramic Grill will NEVER be TRULY authentic anyway since it's not made in a wood/brick oven. I'd post some pics but the 125k limitation of this forum makes it too much hassle to massage them all ... soon I will have a compilation link for everyone to check things out regarding my experience at Tony's school. 
FB/SGP
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 mkc

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Re: Pizza cooking on the Big Green Egg
« Reply #39 on: February 12, 2010, 05:41:44 PM »
Fred,

I'm looking forward to your compilation!  I saw the photos on the BGE board you posted after your trip and I'm very interested in the recipes and techniques your now working with.

Michelle

Offline GotRocks

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Re: Pizza cooking on the Big Green Egg
« Reply #40 on: February 26, 2010, 01:17:10 PM »
Have any of you BGE users added a temperature controller to your eggs? Like a "Stoker" or "BBQ Guru"?

You'll need to use the optional high-heat temp probe leads, but it may cut down your time to get up to temp, and maintain temps.

Also, your choice of lump charcoal can influence the uppermost temperatures you can achieve, Cowboy lump is not what you want to be using, For the Canadians, I suggest "Maple Leaf" charcoal, For the guys in the states, I think Wicked Good may be right, also Look into Dragons breath brand, Ozark Oak, B&B, and some other quality lump producers.

You can research maximum temperatures achieved on a BGE over at www.nakedwhiz.com in their "Lump Charcoal Database" the guys that maintain the site are BGE & lump charcoal fanatics!!
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Offline SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #41 on: February 27, 2010, 01:03:58 PM »
Hey gotrocks ....

Yes, we have tried to use the BBQ Guru to maintain temps ... a few problems ... controller only goes to 575 ... also ...with the fan and the guru running wide open flat out ....we even used the jumper thingy they sell to bypass the controller and feed the power directly to the blower full blast .... ..well the egg will get hotter just being wide open ...the fan actually holds it down ... BUT THAT BEING SAID .. sometime soon , as soon as the snow melts, we are going to test the egg setup with the MUCH BIGGER 25CFM fan and see if that will work.

We do sometimes use the eggcellerator ..
http://www.fredsmusicandbbq.com/BIG_GREEN_EGG_reg_EGGCELERATOR_POWER_ASSISTED_STAR_p/bgeec.htm

and that puppy really gets the egg rockin but there is no control ..it's either full boogie or off ... so you have to keep an eye on it or the Egg will go mega-nuclear fast! ... love those flames.

Charcoal ... ... any of the premium brands seem to work fine ..but cowboy is not worth the cheap price you pay for it ... it burns off in no time.

Happy Eggin and pizza makin.

FB/SGP
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Offline GotRocks

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Re: Pizza cooking on the Big Green Egg
« Reply #42 on: March 01, 2010, 05:12:54 PM »
I looked at the Guru, I looked at the stoker, and I found the stoker to be a much more versatile unit, not only for the available temperature ranges, but the accessory uses too. One stoker can run 1 piece of equipment or 30 pieces of equipment at the same time, using different temperatures on each cooker. They really are neat.

Then with the addition of free PC based aftermarket software, I can monitor and change my cooker temps from anywhere in the world that I have Internet access when using my stoker, and I like that I can log my temperatures in graph formation and be able to save those graphs for insurance purposes (commercial use).
I even have alarms that I use to send me a text message if someone opens the cooker door.

If you have not tried a stoker yet, take a better look, it may just fit your unique needs better than the guru is capable of..

I am not affiliated with the stoker, or its software in any way, nor do i profit from people using them, I just love mine due to it's flexibility compared to other draft controllers available.
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Re: Pizza cooking on the Big Green Egg
« Reply #43 on: May 13, 2010, 10:41:04 PM »
I've had my Egg for over a year now and can honestly say that I can cook a MEAN steak or tenderloin.  I've been trying to use the Egg for pizza and have had nothing but frustration.  Today, my Mom came by to visit the grandkids and to have pizza for dinner (my modified JerryMac NY pizza dough was already in the fridge).  Every pie I've cooked on the Egg includes a FULL firebox of lump (about 4 pounds), the platesetter set feet up, the grid on top of the platesetter, and the BGE stone on top of the grid.  After an hour the stone was up to 500F.  But, the dome temp was around 350F.  WTF?

What methods have you fellow BGE'ers used to get your stone to 500F+ with a respectable dome temp?  The pizzas made were very good, but had little to no topside char.

I've had my Egg over 800F dome temp many times for meat searing.  How can I get those dome temps without heating the stone too much?  Check out my blog below to see what happened when I had my stone heated to 800F.  Not good.

Do we eliminate the platesetter and raise the grid with fire bricks?  Please help.  I want at least a 600F dome temp and a 500F to 550F stone temp.  Any ideas?

Grazie.


A buddy of mine has one that we've been cooking pizza on for some time. At first we were experiencing the same results, then we introduced the leaf blower.  If you haven't tried it yet give it a whirl, it just may be your ticket.

Offline gtsum2

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Re: Pizza cooking on the Big Green Egg
« Reply #44 on: May 23, 2010, 02:33:37 PM »
i am surprised there is not more discussion of cooking pies on the bge?  I have a primo and have recently started cooking pies and I am still looking for the best setup

Offline SmokinGuitarPlayer

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Re: Pizza cooking on the Big Green Egg
« Reply #45 on: May 23, 2010, 04:38:36 PM »
I have baked some on the Primo XL Oval with pretty good success. Once I get completely satisifed with my BGE setup / etc. I will move onto the Oval. I have a couple of ideas of how to utilize it's oval shape ...I'll post here when / as I get to it. How do you setup your Primo for pizza?
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 gtsum2

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Re: Pizza cooking on the Big Green Egg
« Reply #46 on: May 23, 2010, 05:09:41 PM »
I have baked some on the Primo XL Oval with pretty good success. Once I get completely satisifed with my BGE setup / etc. I will move onto the Oval. I have a couple of ideas of how to utilize it's oval shape ...I'll post here when / as I get to it. How do you setup your Primo for pizza?

currently I have the d plates in, then main grate feet down, then extended cooking racks with the primo stone on the ext racks.  This gets the pie up into the dome more and so far is working well for me.  I tried the d plates on the ext racks and then the stone directly on top pf the d plates, but I had troubles with burning the bottom.  I still dont have my temps dialed in either...my last couple have been at 450 and have worked out well, but this is with a store bought dough ball...I am going to start trying to make my own balls soon

Online Jackie Tran

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Re: Pizza cooking on the Big Green Egg
« Reply #47 on: May 23, 2010, 05:16:26 PM »
Gtsum, no doubt you have many recipes in mind.  They are everywhere.  I did come up with a rather simple NY pizza recipe you can try if you don't already have one and looking. 

You can read about it here.http://www.pizzamaking.com/forum/index.php/topic,10789.0.html

Offline gtsum2

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Re: Pizza cooking on the Big Green Egg
« Reply #48 on: May 23, 2010, 05:18:59 PM »
Gtsum, no doubt you have many recipes in mind.  They are everywhere.  I did come up with a rather simple NY pizza recipe you can try if you don't already have one and looking. 

You can read about it here.http://www.pizzamaking.com/forum/index.php/topic,10789.0.html

Thanks Tran!  I will give this one a whirl this week and let you know how it goes. ;D

Offline Bob1

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Re: Pizza cooking on the Big Green Egg
« Reply #49 on: July 24, 2010, 09:03:11 AM »
Incidentally, I tried using isopropyl alcohol to light the lump for the first time after seeing some guy's video on You Tube.  It's an awesome method if you want a quick start.  The heat that comes from the alcohol burning is insane.  Never use more than 3 ounces though.  You really want to get the liquid down into the center of the lump rather than all over the top of the pile.

After lighting the alcohol (that was injected into the lump pile) and then closing the dome lid, the dome temp went from its lowest setting to about 700F in about 8 seconds.  After the alcohol burns off the temp will quickly return to about 175F and will constantly climb up from there.  I was up to a 600F+ dome temp in about 35 minutes.

It works really good, but keep it away from children!

Here's a link to the guy's video...



I have had an egg for years but I always tended to use it more for special long cooks at 3 to 20 hours.  I started using the alcohol method at the beginning of the summer and it enables me to get much more economical use.  I use enough to cover the whole lump generously, about 6 to 8 oz.  It's ready in ten minutes and when you are finished you just choke it off with the vents.  I now get many great short cooks with the same lump.  Thanks for the tip


Bob