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Started By
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BGE/Kamado Pizza
Posted on 4/6/19 at 1:44 pm
Posted on 4/6/19 at 1:44 pm
Thinking about doing pizzas on the egg again but they just never turn out exactly right for me. Give me all your tips and tricks.
Temp, stone setup.....etc. etc.
Temp, stone setup.....etc. etc.
This post was edited on 4/6/19 at 1:46 pm
4
Posted on 4/6/19 at 1:45 pm to CBLSU316
Awesome thread, would read again!
Posted on 4/6/19 at 1:47 pm to jpainter6174
Hit enter too soon 
Posted on 4/6/19 at 2:20 pm to CBLSU316
On my BGE I find that anywhere over 550 and you're going to scorch the bottom.
I leave my stone on from when it's lit to give it time to warm up. Definitely give your stone at least 30 minutes after you hit temp before you try to cook on it. Use semolina flour or cornmeal to make the transfer from the peel to the stone easy. Dont overload with toppings or make the crust too thick and you'll turn out something edible. Sorry I'm no expert. Only done it a handful of times.
I leave my stone on from when it's lit to give it time to warm up. Definitely give your stone at least 30 minutes after you hit temp before you try to cook on it. Use semolina flour or cornmeal to make the transfer from the peel to the stone easy. Dont overload with toppings or make the crust too thick and you'll turn out something edible. Sorry I'm no expert. Only done it a handful of times.
Posted on 4/6/19 at 3:25 pm to CBLSU316
Me and the Hungriest of Fisherman went down this path last fall during football season. I’m a fan of making my own dough, and using parchment paper for transfers.
I got the dough recipe from FSWY, very similar to this LINK
For the set up, I got my pizza stone as high into the dome as I could while still being able to shut the lid. I kept the stone in the grill while bringing it up to temp (525-575).
Shape the dough into pizzas on parchment paper, assemble toppings on parchment paper too.
I then got a cookie sheet without a rim to transfer from the counter top to the stone, all while on the parchment. Cook 10-12 minutes until the crust is done to your liking. At that point, the za should release from the paper and you in business. Toss the paper and eat za.
We found that fresh moz cut into slices works better than the pre-shredded stuff.
I got the dough recipe from FSWY, very similar to this LINK
For the set up, I got my pizza stone as high into the dome as I could while still being able to shut the lid. I kept the stone in the grill while bringing it up to temp (525-575).
Shape the dough into pizzas on parchment paper, assemble toppings on parchment paper too.
I then got a cookie sheet without a rim to transfer from the counter top to the stone, all while on the parchment. Cook 10-12 minutes until the crust is done to your liking. At that point, the za should release from the paper and you in business. Toss the paper and eat za.
We found that fresh moz cut into slices works better than the pre-shredded stuff.
Posted on 4/6/19 at 6:12 pm to weskarl
Looks delicious, but what is a za?
This post was edited on 4/6/19 at 6:13 pm
Posted on 4/6/19 at 6:17 pm to SOLA
quote:
but what is a za?
‘za is what you make it baw. Short for pizza.
Posted on 4/6/19 at 7:28 pm to weskarl
What these guys said. Temp around 500 to 550. 7-9 minutes. Keep stone on as you are bringing the heat up. Flour/semolina to keep from sticking. Parchment paper, etc.....
I love making pizza but my kitchen is always a mess when I’m done.
I love making pizza but my kitchen is always a mess when I’m done.
Posted on 4/6/19 at 8:54 pm to weskarl
Za? You 12?
We cook our pizza on foil. No wax. Just like Mr Gattis
We cook our pizza on foil. No wax. Just like Mr Gattis
Posted on 4/6/19 at 8:59 pm to CBLSU316
I gave up trying to get it right in the BGE and switched to a Baking Steel plus broiler in the oven. Great results.
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