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Pizza on the BGE #2224191
09/12/17 03:37 PM
09/12/17 03:37 PM
Joined: Jul 2011
Posts: 525
Pickens county, AL
Ray_Coon Online content OP
4 point
Ray_Coon  Online Content OP
4 point
Joined: Jul 2011
Posts: 525
Pickens county, AL
First off thanks to those who helped with my temperature regulation issue a few weeks back.

Next question: I know there has been talk on here about cooking a pizza on the Egg. What is everybody's method? Do you use a frozen pizza and kind of jazz it up or do you start from scratch. I'm also seeing a lot of different info on temperatures and times; what is the concensus there? What about any kind of smoking wood?

As you can see, I've got a lot to learn, so any insight (or recipes) are greatly appreciated.

Re: Pizza on the BGE [Re: Ray_Coon] #2224238
09/12/17 03:57 PM
09/12/17 03:57 PM
Joined: Sep 2003
Posts: 12,837
Montgomery / Luverne
crenshawco Offline
Booner
crenshawco  Offline
Booner
Joined: Sep 2003
Posts: 12,837
Montgomery / Luverne
Pizza is the hardest cook to get right on the egg IMO. I've never cooked frozen pizzas on the egg but I'm sure they would be simple. I've finally figured out a method that works for me with publix dough. I cook at 500° dome indirect with the pie above the felt line. Its important to get the pie up in the dome to cook the toppings to done at the same time as the crust

Re: Pizza on the BGE [Re: Ray_Coon] #2224287
09/12/17 04:19 PM
09/12/17 04:19 PM
Joined: Sep 2015
Posts: 9,541
Montgomery, AL
jbc Offline
14 point
jbc  Offline
14 point
Joined: Sep 2015
Posts: 9,541
Montgomery, AL
Olive oil on bottom of crust, and corn meal on pizza stone work well for me

We buy the cheese pizza blanks from Fresh Market and do our own toppings

Haven't ever done frozen, can't imagine it would be much different than in oven

Re: Pizza on the BGE [Re: Ray_Coon] #2224292
09/12/17 04:21 PM
09/12/17 04:21 PM
Joined: Feb 2007
Posts: 4,231
Central Alabama
Y
Yelp softly Offline
10 point
Yelp softly  Offline
10 point
Y
Joined: Feb 2007
Posts: 4,231
Central Alabama
I have done both fresh crust with frozen dough and frozen pizza with good results. The frozen pizza is the fastest. Just add fresh toppings, cheese, whatever. I follow the oven directions on the box for temperature but it will cook faster on the egg because it insulates better.


"When there was no fowl, we ate crawdad, when there was no crawdad, we ate sand."

"YOU ATE SAND!" - Raising Arizona
Re: Pizza on the BGE [Re: Ray_Coon] #2224359
09/12/17 05:09 PM
09/12/17 05:09 PM
Joined: May 2002
Posts: 8,030
Central Alabama
M
muzziehead Offline
14 point
muzziehead  Offline
14 point
M
Joined: May 2002
Posts: 8,030
Central Alabama
I make my own dough or I will use publix dough. I get my temp to 500, have tried 600 and 700 and it is just too hot imho. Have pizza stone sitting on three bricks to allow air flow. Get your stone hot (a must) sprinkle with corn meal and cook dough for a few minutes, flip it over cook a little more. Add sauce , toppings etc and return to egg and cook until edges are light brown and cheese is melted. I cooked 38 pizzas one evening for a hugh party and only burnt one doing it this way and I blame that one on the beer.


"Don't cling to Mistake, just because you spent a lot of time making it."
Re: Pizza on the BGE [Re: Ray_Coon] #2224692
09/13/17 06:03 AM
09/13/17 06:03 AM
Joined: Jul 2007
Posts: 3,163
Moulton
ts1979flh Offline
10 point
ts1979flh  Offline
10 point
Joined: Jul 2007
Posts: 3,163
Moulton
I've had good luck with the premade crust from Wal-Marks. It's over by the pizza sauces and such. I think it comes two to a pack.

Re: Pizza on the BGE [Re: Ray_Coon] #2225560
09/14/17 03:59 AM
09/14/17 03:59 AM
Joined: Sep 2016
Posts: 363
The WC
Blackwater_Reb Offline
4 point
Blackwater_Reb  Offline
4 point
Joined: Sep 2016
Posts: 363
The WC
Fresh dough, canned dough, frozen pizza, they all work about the same, just different timing. A good seasoned stone and you should have no issues. But a little corn meal never hurt. I always use regular lump and always use the plate setter with the legs up, grate on the legs and pizza stone on the grate. Follow instructions if you have them, just like you would conventional oven. Otherwise, cook 425ish until it reaches your desired doneness.


If there's any doubt, then there is no doubt... The gut don't never lie.
Re: Pizza on the BGE [Re: Ray_Coon] #2241472
09/30/17 05:06 AM
09/30/17 05:06 AM
Joined: Sep 2012
Posts: 8,456
Harpersville, AL
tfd1224 Offline
14 point
tfd1224  Offline
14 point
Joined: Sep 2012
Posts: 8,456
Harpersville, AL
Forget what everyone here has written.
Publix dough ball from bakery
Publix store brand pizza sauce
Sargento 6 cheese Italian blend
Goat cheese
Pepperoni
Genoa salami
Real bacon bits or pieces in the plastic bag on the salad topping aisle

Before you ever get started let that dough ball sit outside in the plastic bag for an hour so it gets warm.

Fill your firebox with lump and get it lit, take your pizza stone and place it on a piece of parchment paper and cut the parchment paper with a knife while using the ps as a template.

As soon as the grill is going pretty good, put the plate setter in legs up, grate on top of the legs and pizza stone on the grate. Have your daisy wheel completely off and the bottom vent wide open. Make your pizza while everything comes up to temp 550 to 600 deg.

Put some cornmeal on the parchment paper so it doesn't stick, start pulling and forming your dough to the exact dimensions as the parchment paper and poke holes all in the dough with a fork so you don't get bubbles.(this is very important) pour the sauce in the amount you like on the dough and spread it out with a spoon. Put the cheese on. I think the bags I get are 2 cups and I use a little more than a bag on a 15" pizza. Then place your toppings on, I usually get the salami cut in the deli the same thickness as pepperoni and use 3 or 4 slices cut into about 6 pieces.Use the goat cheese in chunks placed on the pizza just as you would all the other toppings.

If you are done making your pizza and your grill is 550 to 600 and no smoke is coming out, slide the pizza on, parchment paper and all. After the pizza cooks for about 3 minutes or so, however you can, pick up the edge of the pizza and pull the parchment paper out. (The dough will have to be done on the bottom before you do this, the parchment paper is to make it to where you can actually slide the pizza off your pizza peel and onto your stone)
At this point I wait about a minute and rotate 180 degrees because your egg is hotter in the back than in the front. About 2 or 3 minutes later, it should be done. The crust should be a little brown on the bottom and the cheese should be melted, hell you know what a cooked pizza looks like Take it off, cut, and enjoy. That goat cheese will make that pizza just over the top good. I haven't had a person try that exact recipe and tell me it wasn't the best pizza they have ever had.


Yeah c’mon. Daniel White

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