- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Using pizza steel on Big Green Egg
Posted on 12/2/25 at 7:10 am
Posted on 12/2/25 at 7:10 am
Still learning my BGE. Bought pizza steel, tried Neapolitan dough. Preheated steel on BGE to 650 degrees (placed on upper grate, no stone or ConvEGGtor underneath). Dough basically caught fire when placed on steel, 2nd piece of dough still got charred. Suggestions? Maybe ConvEGGtor underneath the answer? Thanks
6
Posted on 12/2/25 at 8:28 am to gungho
DIFFUSER plate underneath stone and see what happens.
Posted on 12/2/25 at 9:05 am to gungho
I use a diffuser plate under my ceramic pizza stone and ensure the egg is properly preheated. I cook around 400F though
This post was edited on 12/2/25 at 9:08 am
Posted on 12/2/25 at 11:15 am to gungho
Same thing happened when I got mine butI used the stone not steel. Crust was basically charcoal.
Now I use the conveggtor and have had much better results. I also use lower temp, about 500
Now I use the conveggtor and have had much better results. I also use lower temp, about 500
Posted on 12/2/25 at 12:58 pm to gungho
From everything I have read you can't use steel on a BGE or Kamado Joe, it gets too hot and will burn the bottom before the top is cooked. Ceramic works (I have the pizza oven accessory for my KJ). As others have said, try a diffuser or something to give you a gap between the steel and whatever kind of heat shield you use beneath the steel.
Posted on 12/2/25 at 1:20 pm to gungho
quote:
Still learning my BGE. Bought pizza steel, tried Neapolitan dough. Preheated steel on BGE to 650 degrees (placed on upper grate, no stone or ConvEGGtor underneath). Dough basically caught fire when placed on steel, 2nd piece of dough still got charred. Suggestions? Maybe ConvEGGtor underneath the answer? Thanks
1)Why'd you choose steel over a ceramic stone rated for eggs? I'd think stone would stick more than ceramic.
2) i'd def use some sort of heat deflector.
3) Use Parchment paper, and keep temp lower (i stick around 500 on my Joe).
My process, is i get the grill to temp, with my deflector plates underneath my pizza stone. I make my pizza's on parchment paper to prevent sticking, and i aim for 500-550. I usually cook for about 3 mintues before removing the parchment paper, then cook another 3-4 minutes for a nice crust.
This post was edited on 12/2/25 at 1:22 pm
Posted on 12/2/25 at 2:40 pm to gungho
BGE was so ten years ago
It’s all about Weber Summit Kamodo now
It’s all about Weber Summit Kamodo now
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News