Pizza on BGE

My setup on my BGE for pizza is conveggtor with legs down then pizza stone on conveggtor. I have a peele got it at HD, was about 15 bucks, Put some corn meal on peele then place dough over it, then prep pizza with toppings, Get Egg up to 650, removing daisy wheel top and bottom vent wide open. Put pizza on and bake til bottom is done and cheese is melted on top. Almost forgot I put the convegtor in and stone in when I start the fire and let them heat up with the egg.

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I put the convegtor in and stone in when I start the fire and let them heat up with the egg.

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This is the most important part IMO. The pizza stone can easily take 45 mins to an hour to get to temp. So get it in there as soon as you light the fire.

My setup for this is:

Platesetter with the feet up and grill grate on top of that.
Pizza stone on top of grill grate.

That should put your pizza stone right at the rim of your egg making the access to your pizza the easiest.

Recommendations:

Use the best dough that you can. The dough is the pizza and is the most critical part of the process. I've had good luck with both the Whole Food and Publix pre made pizza doughs with Whole Foods being the best.

Preheat your pizza stone! I heat mine in the oven while I'm getting my Egg up to temp. It's not hard if you do it simultaneously.

I use parchment paper to cook my pizzas. It's a cheater step I use. Place the raw dough on the paper. Place the paper and pizza on the stone. Remove the paper after a couple of minutes and reserve for the next session. It's a cheater step and I don't give a frick.

I grill mine at 400+ until both crust and base are done. It varies per your tastes and it's up for you to judge. Hotter is better.



With all that said, I use pizza as a medium to deliver leftovers. I love bbq chicken pizza, fried chicken pizza, Thai chicken pizza, etc, etc. Take your leftovers, and make a pizza out of it on your BGE. It's an awesome way to repurpose leftovers.

Whatever you do, don't let your wife try to clean the stone with dish soap.

I only did it once with moderately successful results. These are the lessons that I learned.

- If you buy pre-made dough, cut it in half at least and shoot for a thinner crust for best results. It's kind of tricky because the dough has a certain elasticity so you may have to use a rolling pin.
- Have a good plan for sliding the pizza onto the pizza stone. We found this extremely tricky with plenty of potential for massive failure, even with heavy corn meal and what not.
- Don't overload the sauce, cheese, or toppings. More is not always better.
- Use quality ingredients. It will be worth it.

Other than that, I would recommend starting with a margherita pizza for simplicity's sake. Just my $.02.

My advice (as it has been on just about every home pizza-making topic on here) is to get a cast-iron pizza pan...miles tougher than a stone, and it retains heat really, really well. I have the lodge linked here but I'm sure there are other options depending on what size you're looking for:



I have used it in the oven and then recently on my DCS gas grill...works great and is virtually indestructible.

Amazon Link

Here you go:





Pizza

You'll notice over there a lot of people use parchment paper but cut it much smaller, close to the size of the crust.