re: Finally going to attempt pizza on the BGE

Yes. Park it about 6 inches below your broiler. Heat your oven as high as it will go for about 50 minutes.

Ten minutes or so before you want to cook first pizza, turn on the broiler. I keep my broiler on the whole time and just rotate pizza if needed. Hungry one, turns off broiler. It’s a huge point of contention and disagreement between the two of us so don’t bring it up or else she will downvote you into oblivion.

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Parchment is the trick esp if you are slow and like heavily topped pizzas. Other alternative is using a pizza screen: LINK. You stretch the dough, put it on the screen, and put the screen atop the stone. Screens are cheap, so you can buy a stack and prep multiple pizzas at the same time and not worry about transferring then.

Screens will also transfer heat quickly to the bottom but not quite as quickly as directly on the stone.....so it might give you a little more wiggle room/time for your toppings to brown before the undercrust scorches.

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lot of great advice in this thread for the question that I asked.

It looks like my problem was that I was trying to transfer from a cutting board to the stone LMAO. Should have gotten a wooden paddle.

I guess it is all for naught anyways, my pizza stone split in 2 the last time I used it to make a calzone in the oven. I put the stone in during preheat, but I guess I must have put dough on it that was too cold. By the end of the cook it was split down the middle.

I bought a pizza steel yesterday so if that also requires to be in the oven during preheat then I'll take some of the tips provided in the thread and figure it out!

I've tried a papa murphy's on my kamado joe with a pizza stone and i thought it came out good. there is a guy in my neighborhood that works for epic games and he has more money than sense. He bought some fancy arse $5,000 pizza oven from italy and his wife is always posting pictures on facebook when they cook pizza. Ole baw out the other day gathering pine and oak limbs for its fuel the other day and all i could do is laugh. my $8 dollar store made pizza looks way better than his.

Use parchment paper to transfer pizza from the pan to stone and visa versa. I just kinda line up the pan and stone and quickly slide the pizza onto the preheated stone. When pizza is done you can pull the paper and toss it.

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gathering pine and oak limbs for its fuel

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Comes out great on the BGE. Reginelli's will sell you raw pizza dough.

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It’s a huge point of contention and disagreement between the two of us so don’t bring it up or else she will downvote you into oblivion.

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LOL, at least you don't have to worry about meeting me at the Sonic.

Made some pizza last night with that Ken Forkish recipe I posted earlier. As always, they were fantastic. Made 6, 2 for the kids, and one for each adult.

Dough balls. The dough makes a good pizza great. These were my best. I still have trouble shaping my dough though.



Here is my pizza: Boudin, Tasso, basil, caramalized onions, scotch bonnet peppers and mozzarella pizza



And pieces of everyone’s else that I forgot to take pictures of until after they started eating

If you can make your own dough, the pizzas are great. However, you can make some good pizzas with store bought dough. Here are my notes for pizzas on the joe.

(500-550 degrees - 2-3 minutes on parchment paper, 3-4 minutes without. Total cook time of 7-8 minutes.

Quick and easy dough from Bobby Flay

2 cups 00 flour, 1 tsp sugar, 3/4 tsp salt
3/4 cup water at 110 with yeast
3 tbsp olive oil

Look back on this thread for the dough recipe from the book flower water salt yeast. Incredible dough. Nice crunch on the exterior with a pillowy soft interior. I started making sourdough bread pre-Covid so I’m familiar with shaping doughs. If you are not, probably better to start off with the Flay recipe.

And I use pepperland farms marinara. It tastes great and is one less thing I have to do when I make pizzas.