Neighbor and I have both wanted to try pizza on the green egg. Finally going to next Sunday. I've made pizza before in the oven. Usually comes out more on the thick and doughy side. Like because I used the wrong yeast or didn't let it rise enough. I've watched a bunch of YouTube videos about the egg. I know high heat and airflow is priority 1. We have all the equipment. I'm just looking for tips, for dough, toppings, sauce, cooking style, anything.

Checked for other threads and didn't see one outside of the main pizza thread. Happy to be linked to an existing thread if that works better.

Get it super hot and put some corn meal on a pizza stone to keep it from sticking.

Pizza dough here:





Otherwise toppings and what not up to you.

The green egg is different than the tailor-made ooni. The ooni has heat coming from the side, whereas a kamado-style has heat coming only from the bottom.

I know some have reported inconsistencies with kamado pizzas, me included, but I'll hang up and listen.

I wasn't comparing the cooking aspect. Those videos have great tips on making and working the dough which the OP also asked for tips on.

My tips for the BGE cooking are already outlined above . Get it hot like 600+ and cook it for a few minutes until done. There's not really a big secret to it unless I'm missing something.

I made pizza and pizza rolls yesterday.

The first few times I made pizza on the BGE I had it roaring hot and the crust would burn on the bottom before being cooked through.

I now get it hot and then cook with the bottom vent maybe 1/3 open, top open. Maintain closer to 400-500 and it takes maybe 5 minutes for a pizza to cook. This is 'normal' pizza crust thickness, so not paper thin.

The refrigerated dough from Trader Joe's is just too easy to pass… we use that.

I love Kamado pizzas. I think they are worth buying just for the pizza. Having friends and family over for pizza nights are the best. Watching kids try to make the dough round cracks me up every time.

My tips:

Let it pre-heat for a bit. For me its usually just over an hour from starting the fire to throwing on the first pizza. It takes a bit for the stone and ceramic to soak up some heat. -- Not waiting long enough, even though my temp gauge said I was good has been the cause of inconsistency for me (dough more cooked in certain parts. )

Make your dough or buy it fresh (Double Dave's sells dough and it good in a pinch). Pizza dough is really simple to make, it just takes a while for the yeast to do its thing. -- Haven't tried Trader Joes (not one in BCS).

You can buy whole milk mozzarella from the deli at HEB (probably any grocery store). Don't get it sliced. Buy a big chunk and use a large hole cheese grater to do it yourself. Pre-grated cheese doesn't melt the same because of the additives to prevent sticking.

A lower temp like 500 degrees is a little more forgiving than 750. You will get the feel for it the more you do it. Sort of like pancakes, expect your first one to not be right. So practice with your first one. Don't put any toppings on it or sauce. Take note of the time and feel. The bottom will burn faster than the top. Its ok to burn a few.

If your test piece comes out good, then slice it up for awesome breadsticks.

As far as flavors and toppings. That's a matter of taste. I say experiment. You will find things you like and things you don't. That's what make it fun.

I had a Green Egg (took it to GF house and "lost" it in the breakup)
I have a Kamado Joe now.

Those pizzas were good but I bought a pellet Ooni and will never use the others for pizza again. I can get the Ooni up to over 900 degrees and it heats up in a fraction of the time. Put pizza 30 seconds in, rotate it 180 degrees for 30 more seconds and you're done. I used this guys recipe. Measure the exact amount of ingredients in grams using a kitchen scale makes for perfect dough every time. https://www.joshuaweissman.com/post/homemade-authentic-pizza

It makes for an awesome get-together. I have all the ingredients out and let everybody make pick their own toppings. We have a competition for who had the best pizza. Make the dough ahead of time, but I don't rest it as long as he does.

Off the wall question……will a convection oven cook pizzas better than my old standard oven? Just got the new one. I've been ashamed to show pics of my creations, but they have been fun and tasty.

B-1 83 said:

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……will a convection oven cook pizzas better than my old standard oven?

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It is definitely worth trying. Seems like it will either help a little or have no effect at the lower temps (450 - 500) of an oven. I do not see it causing any problems.

If anything, it may help brown things a little more and more evenly; especially things with a little moisture.

This is my thought.

Assume you're cooking on a pre-heated stone or steel the convection could help if your crust burns before the top is done.

Get your fire started and let it heat up. Throw your stone on for at least 30 minutes prior to your first pizza so that it is completely heated through.

We cut parchment paper to the stone size and put a little cornmeal on the bottom of the crust to help with sticking. Once you throw your pizza on leave the parchment on for a few minutes then slide it out from under the pizza.

BURP your egg with the higher temperatures your arm hair with thank you. We like to cook with temperatures around 450-500 degrees.

HEB has a good frozen raw pizza dough that works well. Good luck.

The parchment idea seems like a good one.

Wish I could say it was my idea but I read it somewhere (maybe the egghead forum). It really does well as far as keeping things from sticking.

Totally! I was more thinking along the lines of the parchment possibly preventing the immediate burning that I have encountered. Do you feel it helps with that at all?

I make a lot of pizzas.

What I've learned is that everyone wants that 90 second pizza that people talk about. The issue is, those are super thin pizzas with sparse toppings. If you're putting a bunch of toppings and cheese, you have to cook way lower or the top and middle won't get done.

If Im doing a very thin margarita pizza, by all means, heat up to 800-900 degrees, but for most pizzas, Ill cook around 550.

fav13andac1)c said:

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Totally! I was more thinking along the lines of the parchment possibly preventing the immediate burning that I have encountered. Do you feel it helps with that at all?

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I generally cook pizza on the egg around 450-500 so I don't have as much of an issue with it burning. I do feel that the parchment paper helps some with that but probably not much.