First Pizza on BGE

Trucky1008 · 06-05-2009, 08:09 PM

Went out and bought my baking stone and platesetter today and couldn't wait to give a pizza a try. I didn't have the time to make my own dough, which I've never done before anyway, so I bought some at the store. Threw on some sauce, shredded mozzarella and some pepperoni. I fired up the egg with the stone on and waited about 30 minutes. I decided to bake the pizza at 450 and it took about 23 minutes to get done.

The outside crust and top finished perfect, but the crust on the bottom was not nearly hard enough. I suspect that I didn't let the stone warm up enough. Should I have let the stone warm up at 450 for 30 minutes or should 30 minutes from start up be enough time?

Even though the crust wasn't up to par the pizza tasted great!

BBQchef33 · 06-05-2009, 08:15 PM

When I start prepping for pizza, i fire the egg up first and I let the temps run away for a bit at first to get the stone REALLY hot. The egg goes 600-700 and then I damper down to about 550. i tell its tone by tossing a bit of cornmeal on it it starts to toast right away, and i brush it off.

when ready with the pizza(on a peel), I cover the stone with some cornmeal and slide the pie onto the stone.

At 550-600 pies are done in about 8-10 minutes. Crust so far has been perfect doing it like this, even the whole wheat ones(which i happen to really like).

Cigarbque · 06-05-2009, 08:22 PM

Don,

Looks great. When dough cooks the water in the dough will turn to steam. If the dough is on a metal surface like a regular pizza oven or a pizza pan the steam will be trapped and result in a limp crust. Cooking on a stone is the way to go becuase the stone absorbs the steam. You just need to get your stone hotter by giving it more time. The parchment paper is ok you just need the stone hotter. Just give it time to get there. If your dome temp is hot and your stone is not you loose that advantage. When you pull the pie slide it onto a cooling rack for a while. This will allow the crust to cool down without more steam issues. You will be a hero when you are done.

BBQ_MAFIA · 06-05-2009, 08:33 PM

Good looking pizza.

You should give stomboli a try next. They come out great on the Egg.

Que-Dawg · 06-05-2009, 08:37 PM

Very nice 1st pie looks great

LMAJ · 06-05-2009, 08:45 PM

It's all over for you now - no store bought pizza at your house again. Looks good.

Rick's Tropical Delight · 06-05-2009, 08:50 PM

good start!
here are my first pizzas

keep practicing! it does get better!

bbqbull · 06-05-2009, 08:50 PM

Great looking pie Trucky!

Trucky1008 · 06-05-2009, 09:36 PM

Quote:

Originally Posted by BBQchef33

....I let the temps run away for a bit at first to get the stone REALLY hot. The egg goes 600-700 and then I damper down to about 550. i tell its tone by tossing a bit of cornmeal on it it starts to toast right away, and i brush it off.

That sounds like a great idea. I kinda figured I didn't get the stone hot enough. I'll be doing another pie tomorrow and I'll give that a try. Thanks Phil.

Quote:

Originally Posted by Cigarbque

When you pull the pie slide it onto a cooling rack for a while. This will allow the crust to cool down without more steam issues.

Better find the cooling rack, I could really tell that moisture built up as the pizza sat on the counter. Thanks for the advice.

Quote:

Originally Posted by LMAJ

It's all over for you now - no store bought pizza at your house again. Looks good.

Thanks, the family really liked it, and for less than $6 for ingredients it makes for a really cheap meal!

Big George's BBQ · 06-05-2009, 09:56 PM

I would eat that right now

06-05-2009, 08:09 PM	#1
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE Downloads: 0 Uploads: 0	First Pizza on BGE Went out and bought my baking stone and platesetter today and couldn't wait to give a pizza a try. I didn't have the time to make my own dough, which I've never done before anyway, so I bought some at the store. Threw on some sauce, shredded mozzarella and some pepperoni. I fired up the egg with the stone on and waited about 30 minutes. I decided to bake the pizza at 450 and it took about 23 minutes to get done. The outside crust and top finished perfect, but the crust on the bottom was not nearly hard enough. I suspect that I didn't let the stone warm up enough. Should I have let the stone warm up at 450 for 30 minutes or should 30 minutes from start up be enough time? Even though the crust wasn't up to par the pizza tasted great! __________________ Don Pork Patrol BBQ www.porkpatrolbbq.com Rebel 28 Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ Extreme BBQ Trailer 8.5' x 22'

06-05-2009, 08:15 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	When I start prepping for pizza, i fire the egg up first and I let the temps run away for a bit at first to get the stone REALLY hot. The egg goes 600-700 and then I damper down to about 550. i tell its tone by tossing a bit of cornmeal on it it starts to toast right away, and i brush it off. when ready with the pizza(on a peel), I cover the stone with some cornmeal and slide the pie onto the stone. At 550-600 pies are done in about 8-10 minutes. Crust so far has been perfect doing it like this, even the whole wheat ones(which i happen to really like). __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

06-05-2009, 08:22 PM	#3
Cigarbque Full Fledged Farker Join Date: 02-19-09 Location: N.W. New Jersey Downloads: 0 Uploads: 0	Don, Looks great. When dough cooks the water in the dough will turn to steam. If the dough is on a metal surface like a regular pizza oven or a pizza pan the steam will be trapped and result in a limp crust. Cooking on a stone is the way to go becuase the stone absorbs the steam. You just need to get your stone hotter by giving it more time. The parchment paper is ok you just need the stone hotter. Just give it time to get there. If your dome temp is hot and your stone is not you loose that advantage. When you pull the pie slide it onto a cooling rack for a while. This will allow the crust to cool down without more steam issues. You will be a hero when you are done. __________________ BWS Party, UDS, Yellow Thermapen, Gasser

06-05-2009, 08:33 PM	#4
BBQ_MAFIA Quintessential Chatty Farker Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY Downloads: 1 Uploads: 0	Good looking pizza. You should give stomboli a try next. They come out great on the Egg. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove 1-Banjo

06-05-2009, 08:37 PM	#5
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky Downloads: 0 Uploads: 0	Very nice 1st pie looks great __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

06-05-2009, 08:45 PM	#6
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	It's all over for you now - no store bought pizza at your house again. Looks good. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

06-05-2009, 08:50 PM	#7
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0	good start! here are my first pizzas keep practicing! it does get better!

06-05-2009, 08:50 PM	#8
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Great looking pie Trucky! __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

06-05-2009, 09:56 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I would eat that right now

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