Pizza on the Egg

Griffin · Posted: May 18 2011 Post subject: Pizza on the Egg

I have found that the recipe I use for dough found on the Naked Whiz's website will generally yield about 4 pizzas, so last night we used up the what I had left over from Friday night.

Set up the egg a little different than on Friday. Made sure to fill it with lump this time. I also set up the place setter with legs down, then the bge feet and then my pizza stone. I also wanted to go at a higher temp. Got it stabilized around 650F for these za's.

I love my egg

There wasn't anything fancy about these pizzas. Just mozzarella cheese, fresh grated parm, pepperoni and some home grown basil. One za did get some chipotle white cheddar as well.

On to the egg

"Hey, Dad! That sure does look good! Can I have some?"

Done in about 4 minutes

Second on

Another four minutes

I think I might have started to fry the gasket, especially at the back.

I really think that the higher heat worked out well. The pizzas cooked much faster and the crust was incredible. Ah...it was so good. Already got me thinking about my leftovers for lunch.

Not sure if you can notice the different quality of the pics. I started out with the "real" camera, but the batteries died half way through and I had to switch to phone cam. Sorry about that. The "real" camera will be fully charged for the next cook.

JACKY · Posted: May 19 2011 Post subject:

looks great / i have to get me one / keep posting pix's of cooks on the egg

kingofcool · BBQ Pro Joined: 05 Dec 2008 Posts: 863 Location: Georgia

I have a hard time getting my egg past 400 with the place setter and a pizza stone in there. I guess I just need to add more charcoal? Do you have any tips?

Griffin · Posted: May 19 2011 Post subject:

Could be a few things. I have no idea how long you have had your egg or your egging eggsperience so I'll list some that come to mind.

Have you made sure that the opening of the firebox is lined up with the bottom vent?

Are the holes in the ash grate blocked at all?

Have you taken your egg apart and cleaned up the ash that can accumulate between the firebox and the outer walls of the egg?

I always stir my lump up when doing high heat cooks to knock the ash off the remaing lump and then fill it up with fresh lump. You want as much lump as you can have prior to starting.

Are you using the place setter legs up or legs down? I tried legs up on Friday night and couldn't get above 550 no matter what using existing charcoal. Tuesday night I used fresh and went legs down and it spiked up to 750 on me and I shut it down to 650.

Last thing I can think of is have you made sure that your thermometer is calibrated correctly? Put it in boling water and it should read 210-212 ish. If not, adjust the nut on it till it does.

If you have any other questions, please feel free to ask. You should be able to get it over 400 with no problems.

italian skewer · Posted: May 20 2011 Post subject:

Griffin awesome lookin stuff. There is absolutely nothing that looks wrong with that pizza. Looks great.
_________________
WSM 18.5"
WSM 22.5"
Weber One Touch Platinum 22.5"
Weber 22.5" Silver
Weber Smokey Joe
____________________

If we're not supposed to eat animals, how come they're made out of meat?

Oregon smoker · Posted: May 20 2011 Post subject:

Pizzas look good.

Dogs dont make good kindling... Shocked

_________________
#3 LIAR

yeller · Newbie Joined: 14 Feb 2010 Posts: 64 Location: Buckeye, AZ

Griffy looks great. How thick is your bread stone? Surprised it didn't crack at that temp unless it's 1/2" or better...all mine crack thinking of using fire brick..
_________________
Classy Q Comp BBQ Team

KCBS CBJ
CG Komado
WSM x2
Weber 22/18
Weber Baby Q
2 Lodge 12" DO
Lodge Sportsman

Michael B · Posted: May 21 2011 Post subject:

Griffin - Looks good guy. My hours changed at work, and now I'm down to eggin� just two days a week.

kingofcool - I'll add two more things to Griffin's list:
1. The fire grate goes in with the tapered side of the holes on the bottom.
2. Get some thin mild steel. Something like binding steel used to tie up pallets. Cut enough to make three U shaped clips about 3/16 inch thick, and crimp them equidistant around and onto the fire grate. That will open another 5 square inches for air flow.

Griffin · Posted: May 24 2011 Post subject:

yeller- I'm not sure how thick it is. I'd say easily over a 1/2 inch. All the info I could find from here at work is that it weighs in at a hefty 8lbs!! It's pretty hefty and I have not heard one person say that theirs has cracked due to heat, and some use theirs in excess of what I did. It is the one made by BGE.

Inner10 · Posted: May 25 2011 Post subject:

The caveat with the egg is past 700 degrees you torch the gasket. I like to run my pizza cooker around 850.

Still a decent looking pie.