BGE pizza - first for me

Pyle's BBQ · 08-11-2011, 04:32 PM

I finally did a pizza on my small BGE. I used the dough mix from the store. The one you just add water to make. I topped it with sauce, pepperoni, black olives andf fresh mushrooms. I did have the Egg up to 500*, then put the pizza on. I could not get the Egg back up to 500* and I don't know why. Maybe someone can help there. It took about 15 minutes to get it done. I did like it. I made it with a very thin crust. I am going to keep working on this.

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HeSmellsLikeSmoke · 08-11-2011, 04:54 PM

First, that pie looks dang good.

You need to get the temp of the ceramic top very hot, not just the temp of the air inside. If not, when you open the lid, the hot air escapes and temps don't recover quickly. You want radiant heat working for you.

I think it takes about an hour at temp to be really ready.

Pyle's BBQ · 08-11-2011, 05:07 PM

I see I guess that I was a little impatient and wanted to get cooking. Next time I will wait.

bluetang · 08-11-2011, 05:23 PM

Nice-a pie!

Mitch · 08-11-2011, 06:15 PM

Nice lookin' pie you got there.

cookingdude555 · 08-11-2011, 08:14 PM

We need to know more about your setup. Platesetter? What size is the pizza stone? The 12" stone creates airflow restrictions in my small. I cut my own stone with a tile saw, it is 10.5" in diameter. I have a raised grid setup that creates an air gap between my small platesetter and the custom stone.

Also, like someone said, you want the egg hot, not only the air in the egg. I bought an IR thermometer so I can point a laser down the chimney to see if my stone is around the 500 or so degree mark before putting the pie on.

Pyle's BBQ · 08-11-2011, 08:52 PM

In my Egg I put the plate setter legs up, I do not have a pizza stone. I used the grate on the legs of the plate setter and then set my pizza pan on the grate. I think I did not let the Egg get up to temp. I have not found a pizza stone that is small enough to fit in the Egg, but I am looking.

1_T_Scot · 08-11-2011, 09:55 PM

Good looking Pizza. Your Pan looks like it might be blocking air flow also.

Like others have said Preheat then Preheat a little more then have a drink and Preheat just a bit more don't rush it.

martyleach · 08-11-2011, 10:30 PM

That pizza looks darn good to me. If that was your first, you know they will be getting better in the future.

colonel00 · 08-11-2011, 10:39 PM

Yep, good looking pie for your first attempt

cmcadams · 08-11-2011, 10:51 PM

Did it taste good? If so, you did a great job. :)

I'm more and more partial to high heat pizzas on the bge, like 750F, 2 minute pies.

Oldyote · 08-11-2011, 10:51 PM

Curious if your pan is non-stick. If it is the coating will start to come off and stick to the pie once you hit those high temps.

jsperk · 08-11-2011, 10:58 PM

Great job. I just ate pizza, now I want more.

bigabyte · 08-11-2011, 11:28 PM

I would love a slice of that!

Pyle's BBQ · 08-11-2011, 11:41 PM

The pan is a 12" perforated pan. It may be a bit large, but I will see what I can do about that. I will let the Egg get hotter. I have to confess. I worked in pizza places while I was going to college, so I do have some experience making pizza.

08-11-2011, 04:54 PM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	First, that pie looks dang good. You need to get the temp of the ceramic top very hot, not just the temp of the air inside. If not, when you open the lid, the hot air escapes and temps don't recover quickly. You want radiant heat working for you. I think it takes about an hour at temp to be really ready. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

08-11-2011, 05:07 PM	#3
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	I see I guess that I was a little impatient and wanted to get cooking. Next time I will wait. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

08-11-2011, 05:23 PM	#4
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Nice-a pie! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

08-11-2011, 06:15 PM	#5
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Nice lookin' pie you got there. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

08-11-2011, 08:14 PM	#6
cookingdude555 Full Fledged Farker Join Date: 07-18-09 Location: USA	We need to know more about your setup. Platesetter? What size is the pizza stone? The 12" stone creates airflow restrictions in my small. I cut my own stone with a tile saw, it is 10.5" in diameter. I have a raised grid setup that creates an air gap between my small platesetter and the custom stone. Also, like someone said, you want the egg hot, not only the air in the egg. I bought an IR thermometer so I can point a laser down the chimney to see if my stone is around the 500 or so degree mark before putting the pie on. __________________ John - Utah Too many cookers ...

08-11-2011, 08:52 PM	#7
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	In my Egg I put the plate setter legs up, I do not have a pizza stone. I used the grate on the legs of the plate setter and then set my pizza pan on the grate. I think I did not let the Egg get up to temp. I have not found a pizza stone that is small enough to fit in the Egg, but I am looking. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

08-11-2011, 09:55 PM	#8
1_T_Scot is Blowin Smoke! Join Date: 06-03-08 Location: Pontiac Illinois	Good looking Pizza. Your Pan looks like it might be blocking air flow also. Like others have said Preheat then Preheat a little more then have a drink and Preheat just a bit more don't rush it. __________________ Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009

08-11-2011, 10:30 PM	#9
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	That pizza looks darn good to me. If that was your first, you know they will be getting better in the future. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

08-11-2011, 10:39 PM	#10
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Yep, good looking pie for your first attempt __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

08-11-2011, 10:51 PM	#11
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Did it taste good? If so, you did a great job. :) I'm more and more partial to high heat pizzas on the bge, like 750F, 2 minute pies. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

08-11-2011, 10:51 PM	#12
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	Curious if your pan is non-stick. If it is the coating will start to come off and stick to the pie once you hit those high temps. __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

08-11-2011, 10:58 PM	#13
jsperk Babbling Farker Join Date: 09-27-08 Location: Pittsburgh PA	Great job. I just ate pizza, now I want more.

08-11-2011, 11:28 PM	#14
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I would love a slice of that! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

08-11-2011, 11:41 PM	#15
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	The pan is a 12" perforated pan. It may be a bit large, but I will see what I can do about that. I will let the Egg get hotter. I have to confess. I worked in pizza places while I was going to college, so I do have some experience making pizza. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

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