Pizza in the Green Egg...How?

[1990C4S]

I've been volunteered to cook pizza this weekend, but none of us have used the egg before.

I know literally nothing about the green egg.

How long before do I light the charcoal?

What do I cook the pizza on? Do I need to a pizza stone?

Is this even a good idea?

Etc.

[billybek]

I did melt the seal the first time I made pizza on the egg.
I used the plate setter, legs up and put the pizza stone on top.
Problem with this is that it puts the pizza stone right at gasket height and the gasket gets kind of crispy @ 500-600 deg F
I have a few different accessories that I can vary the height of the stone a bit now.
Start the fire long enough ahead of time so that the burn is clean and away you go....
Makes great pizza.

[rfuerst911sc]

I have a Bubba Keg grill which is the metal version of the BGE . First off use REAL wood charcoal vs. the crap that Kingsford and every dollar store sells . Don't use charcoal lighter fluid to light , that crap gives off a lousy smell/taste . You have a lower and upper vent to control burn temps . I open both fully to get the fire/coals going and then start turning things down to control . I have not cooked a pizza so really can't be of much help there but if you can control the temp's you'll be fine . Have fun .

[LWJ]

I can tell you how to do pizza on a gas grill.

1) cook dough until light brown on bottom
2) remove dough
3) load up toppings on the cooked side of dough
4) return pizza to grill and finish cooking - the uncooked Sid will be down.

It is fantastic. Pizza is all about high heat on the dough. Toppings are very secondary.

[pavulon]

https://biggreenegg.com/pizza/

Use only lump charcoal. Do not use starter fluid. A full chimney starter over a campfire starter gets things going much quicker and makes using your Egg significantly more enjoyable. Owning an Egg has ruined gas grilling for me.

Maybe try it a couple of times this week before feeding others? Take pics and post them!

[1990C4S]

Awesome. Thanks guys.

Like this?

https://www.menards.com/main/outdoors/grills-outdoor-cooking/charcoal-wood-fuel/royal-oak-reg-8-lb-all-natural-lump-charcoal/195-303-023/p-1444452523960-c-1461078035991.htm?tid=-3658042340940387663&ipos=1

[VincentVega]

First off use REAL wood charcoal vs. the crap that Kingsford and every dollar store sells

I stumbled a by ignoring this, couldnt get it hot enough. Good load of quality lump and let it get hot, wide open. I use an infrared to check the stone temp, make sure you arent just going by the lid temp. Toss in some oak/hickory and its even better.

[Jims5543]

I cook pizza all the time on my BGE.

As mentioned you need lump coal not charcoal. Also get some chunks of real wood.

If you do not have any hardwood around and are a city slicker like me, Home Depot sells chunk wood. I typically have Cherry or Apple tree chunks that I use for BBQ handy so I just use that or if I have some oak or other hardwood I will use that.

The key here is you need to get things good and hot, I shoot for 500° F plus.

Also invest if a Weber Chimney for coal starting NEVER use fluid or self lighting charcoal it will ruin the flavor of your food.


I load up the chimney with coal, pretty much fill it up then put it on a turkey fryer. Look up in the top left corner of this picture and you see my chimney and turkey fryer concoction.




Next, I have a heat diffuser, I do not think this is mandatory, the grate will suit you fine.

Yes, you want to have a pizza stone, I put mine on the grill while it is warming up so it gets to temp evenly and does not crack. I never take it off I just put pizzas on and off it.

First toss the coals in and then throw the wood on top of them, leave the cover on the BGE open for a few and let everything get good and hot, I even keep the lid a little open just to encourage a good raging fire in there. I put a pair of plyers to keep the lid cracked open, once things get going good you can close it up. Then just leave all the vents 100% open. It is not hard to get 500°.

I am cooking a calzone here but you get the picture.




Pizza cook time should be about 10-15 minutes, I check under the crust

Get the huge spatula it is helpful. Here is a link to a cheap stone spatula setup. The stone is kind of small I prefer a 16" stone.

https://www.amazon.com/Cuisinart-CPS-445-Pizza-Grilling-Set/dp/B00F3BH9Y6?psc=1&SubscriptionId=AKIAILSHYYTFIVPWUY6Q&tag=duckduckgo-d-20&linkCode=xm2&camp=2025&creative=165953&creativeASIN=B00F3BH9Y6


Here is a nicer stone and below option to buy a spatula too.


Finally, the taste is awesome you get the wood fired pizza taste like you get at those brick oven pizza joints. We love it, the learning curve is not very steep it is pretty easy to do.

Good luck and enjoy!


Just found some more pics, here is the chimney at full sing, getting ready to make pizza in this instance.



One other thing, you can use parchment paper and it makes moving pizza on to grill much easier. After a few minutes you can pull it out from under the pizza and let it get crispy.