I've cooked 3 Pizza's on the Green Egg and each has been better than the last as I continue to develop the technique. I'm using the plate setter and cooking at around 400 degrees for 15-20 minutes. The pan I'm using was given to me by my brother (purchased at Red Hill Cottage) and is made from a heavy coated metal with holes in the bottom; it works very well. I've been putting a thin layer of sauce, then spicy sausage and cheese on top of that. Then I place several other toppings over the cheese. Just before cooking, I add soaked hickory chips to the fire for a smokey flavor. I'm very pleased with the product (the last one was superb for my taste), but I'm curious to see if others are cooking pizza on the egg and what they are doing.
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Try it without the pan. Throw the pizza dough without toppings directly on the grill. Flip in two to five minutes. Then add your toppings. Cook another two to five minutes and enjoy.
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I'm really interested in your experiments with pizza. I have been thinking about buying an egg specifically to use for pizza and artisian bread. I've long wanted a stone oven, and I think the BGE would replicate that pretty well.
Question: I'm wondering why you would use the "plate" and not the pizza stone?
I have the kind of pizza pan you mention, but I prefer to use another kind of pan -- it's basically a formed ring with wide mesh. But, I think it would be possible just to put the pizza directly on a stone.
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The use of the pan is easier if you do not have a peel to transfer your pizza to the stone. I have done both, first on a stone (did not preheat) and the second on the pan. The pan cooked evenly all across the crust, the stone did not not (center was not as crisp). I am currently searching for the right peel to get so that I can preheat the stone.
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I'm sure there are several ways to do the pizza (that's why I was looking for input). The pan I'm using makes a nice crisp crust and the pizza's I've cooked have been among the best I've ever had (but I'm always striving for improvement). Not sure what you mean by the "plate", but the BGE has a plate that sets below the rack to prevent direct heating from the fire and I assume that is what you mean. To me, that plate is one of the most important BGE features because it allows baking or smoking that will not burn or char what ever you're cooking.
I would highly consider the BGE. It's not only great for pizza and breads, but I can guarantee that feb will eat his words after cooking ribs on the egg vs. the Weber! However, I still want to have our rib cook-off before he sees the light (LOL).
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Back to your plate question, I would use the BGE diffuser plate in addition to a pizza stone.
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| Name: |
XRF4WSO
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| Subject: |
Pizza
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Date:
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6/29/2009 11:39:33 AM
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I have been cooking pizzas on the BGE for sometime now and also use the diffuser plate (plate setter) and a pizza stone. I make a homemade dough and roll it out thin onto a warm pizza stone (not hot), add a thin layer of tomatoe sauce, a light sprinkle of oregano,then whatever toppings that we want. (usually we do the works-onions,green peppers, black olives, mushrooms, Italian sausage,sometime jalapeno, mozzarela cheese and topped with sliced pepperoni (pepperoni on top keeps it from being a greasy). I put the stone on top of the diffuser plate and cook at about 450 degrees about 23 minutes but I look at the crust rather than strictly using time. also use a couple of pecan chunks. Don't soak them because I think it causes the smoke to have a bitter taste. My wife and I used to go to Lillian's pizza on Perdido Key every Sunday night for years. After I cooked the first pizza on the egg we stopped going.
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Ok that makes sense.
I think Feb had a bad experience with some food cooked on the BGE. I've been trying to convince him that it was not the fault of the BGE and more the fault of the operator. And I don't think he has yet realized that you can do an indirect method cooking on the BGE -- which is why he likes his weber kettle so much.
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| Name: |
XRF4WSO
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| Subject: |
Pizza
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Date:
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6/30/2009 9:15:01 PM
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He may be getting too old to learn new tricks LOL, you may have to buy your own BGE.
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| Name: |
roswellric
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| Subject: |
Pizza
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Date:
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7/3/2009 5:38:54 PM
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Try just the stone and get yourself a pizza peel to handle the pizza. I have never been able to get a decent crust in the oven without using a stone. The BGE should do 500 degrees it takes for the stone. Be snappy though since the pizza will be ready in about 10 minutes.
I use King Arthur bread flour for the dough and add extra Gluten. Then I let the bread machine do the work to make the dough.
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crispy crust isn't a problem with the pan I'm using..I do want to try a stone for comparison.
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I've actually used the King Arthur pizza dough kit (same thing, flour and yeast). And I let the Kitchen Aid do most of the kneading -- I did the last 10 minutes by hand.
I'm curious about the extra gluten. Did it make a difference in the taste or in the texture?
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and I've got two peels -- one wooden and one metal.
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I use King Arthur's when doing a thin cracker crust in the oven. I do add extra gluten and it adds to the crispy texture. For that type of crust, I mix it up a day prior and let it refrigerate. Have yet to try it on the egg.
The pizza's I've done on the egg were made with a Martha White mix for lack of a better option at the time. I was very surprised at how well it worked with the pan I mentioned above....very crispy and a good taste with a more traditional hand tossed consistency.
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I think developing the dough overnight really does add to the flavor. I'm going to have to try the extra gluten.
Don't know if you've ever checked out the King Arthur website, but they sell all kinds of flours and additives.
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