Posted: 8/2/2016 2:47:22 PM EDT
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Anyone out there with a BGE/Akorn/Kamado Joe etc that has tried cooking pizza on it? Thinking about giving it a go and was wondering if anyone had some first hand experience with dough that works or temp to run at etc. I have an Akorn and run Royal Oak lump if that matters.
I have zero experience making dough but am pretty confident that I can figure it out with a little guidance. |
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Safeway has packages of pre made dough in their deli department that tastes pretty good. You only have to let it rise and roll it out.
I use a Vision egg. RO charcoal and mesquite chunks, vents open for high heat. Slide your homemade pizza onto an already hot stone. Home Depot sells a nice lava stone that I use. 6 minutes later, you've got one of the best pizzas you'll ever taste. |
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Elevate the cooking stone up close to the dome/lid. The heat coming off the dome helps cook the toppings at the same time the crust is cooking. The setup I run in my Primo is a pizza stone on the cooking grates, three pieces of 2" copper pipe cut to about 3" inches long stood upright, and then another stone sitting on top of that. I have also found that, when really pushing the temps, having the cooking stone shielded from the direct heat keeps the burning down.
As for toppings? If we are using raw or uncured ground meats I will par-cook them just to be safe and to render some of the fat out. |
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Quoted:
Elevate the cooking stone up close to the dome/lid. The heat coming off the dome helps cook the toppings at the same time the crust is cooking. The setup I run in my Primo is a pizza stone on the cooking grates, three pieces of 2" copper pipe cut to about 3" inches long stood upright, and then another stone sitting on top of that. I have also found that, when really pushing the temps, having the cooking stone shielded from the direct heat keeps the burning down. As for toppings? If we are using raw or uncured ground meats I will par-cook them just to be safe and to render some of the fat out. All of this. I have done pizza on my Big Joe just like this. One tip, if you are going to do more than one (and you should) get TWO pizza peels. One for pulling off and one for loading. Get them larger than your pizza stone. |
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I cook on the Big Green Egg. For dough, I go to a local pizza place. And I get enough dough for 3 personal pizzas for $1.50 And it is worth every penny to not have to deal with dough making, just go home and start making the pizzas. I make mine directly on Pizza Peal, I use a wood one. I cover the peel in corn meal so the dough does not sick, and slides off easy on to the pizza stone. <a href="http://s44.photobucket.com/user/GunSmoke_755/media/Big%20Green%20Egg/20160426_193445_zpswi272usb.jpg.html" target="_blank">http://i44.photobucket.com/albums/f41/GunSmoke_755/Big%20Green%20Egg/20160426_193445_zpswi272usb.jpg</a> As for time and temp. I have been cooking them around. 500 - 550 for about 7 - 12_mins. At direct heat. <a href="http://s44.photobucket.com/user/GunSmoke_755/media/Big%20Green%20Egg/20160426_195343_zpskreavqps.jpg.html" target="_blank">http://i44.photobucket.com/albums/f41/GunSmoke_755/Big%20Green%20Egg/20160426_195343_zpskreavqps.jpg</a> NOW A MASSIVE DISCALMER FOR EVERYTHING I JUST TYPED, I HAVE YET TO SUCCESFULLY COOK A PIZZA WITHOUT BURING THE BOTTOM!! The top turns out fine, but the bottoms is always burned!! But everything else comes out great! Use the copper elbows as spacers. Get another stone and put 4 elbows on it then the cooking stone on top of that. |
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Quoted:
I cook on the Big Green Egg. For dough, I go to a local pizza place. And I get enough dough for 3 personal pizzas for $1.50 And it is worth every penny to not have to deal with dough making, just go home and start making the pizzas. I make mine directly on Pizza Peal, I use a wood one. I cover the peel in corn meal so the dough does not sick, and slides off easy on to the pizza stone. <a href="http://s44.photobucket.com/user/GunSmoke_755/media/Big%20Green%20Egg/20160426_193445_zpswi272usb.jpg.html" target="_blank">http://i44.photobucket.com/albums/f41/GunSmoke_755/Big%20Green%20Egg/20160426_193445_zpswi272usb.jpg</a> As for time and temp. I have been cooking them around. 500 - 550 for about 7 - 12_mins. At direct heat. <a href="http://s44.photobucket.com/user/GunSmoke_755/media/Big%20Green%20Egg/20160426_195343_zpskreavqps.jpg.html" target="_blank">http://i44.photobucket.com/albums/f41/GunSmoke_755/Big%20Green%20Egg/20160426_195343_zpskreavqps.jpg</a> NOW A MASSIVE DISCALMER FOR EVERYTHING I JUST TYPED, I HAVE YET TO SUCCESFULLY COOK A PIZZA WITHOUT BURING THE BOTTOM!! The top turns out fine, but the bottoms is always burned!! But everything else comes out great! If you pick up an infrared thermometer and use it on your stone you will discover that it is a lot hotter than what your dome thermometer is reading. That combined with a fairly thick looking crust, which takes longer to cook than thin crust, means the bottom of your pizza is really getting hammered. Try the two stone method and see the difference. |
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Quoted:
NOW A MASSIVE DISCALMER FOR EVERYTHING I JUST TYPED, I HAVE YET TO SUCCESFULLY COOK A PIZZA WITHOUT BURING THE BOTTOM!! The top turns out fine, but the bottoms is always burned!! But everything else comes out great! Build your fire in a ring so the stone isn't directly over coal. Press the dough out thinner, and put a piece of steel another stone above it as a heat sink to cook the top. Thin pizzas are hot and fast while deep dish pizzas are slow and low. |
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Quoted:
I cook on the Big Green Egg. For dough, I go to a local pizza place. And I get enough dough for 3 personal pizzas for $1.50 And it is worth every penny to not have to deal with dough making, just go home and start making the pizzas. I make mine directly on Pizza Peal, I use a wood one. I cover the peel in corn meal so the dough does not sick, and slides off easy on to the pizza stone. <a href="http://s44.photobucket.com/user/GunSmoke_755/media/Big%20Green%20Egg/20160426_193445_zpswi272usb.jpg.html" target="_blank">http://i44.photobucket.com/albums/f41/GunSmoke_755/Big%20Green%20Egg/20160426_193445_zpswi272usb.jpg</a> As for time and temp. I have been cooking them around. 500 - 550 for about 7 - 12_mins. At direct heat. <a href="http://s44.photobucket.com/user/GunSmoke_755/media/Big%20Green%20Egg/20160426_195343_zpskreavqps.jpg.html" target="_blank">http://i44.photobucket.com/albums/f41/GunSmoke_755/Big%20Green%20Egg/20160426_195343_zpskreavqps.jpg</a> NOW A MASSIVE DISCALMER FOR EVERYTHING I JUST TYPED, I HAVE YET TO SUCCESFULLY COOK A PIZZA WITHOUT BURING THE BOTTOM!! The top turns out fine, but the bottoms is always burned!! But everything else comes out great! Get the heat deflector, I forget what they call it. I had the same problem with pizza. The deflector fixed it. |