Cooking my pizza on a XL Big Green BBQ according to The Pizza Bible.

I will be cooking Master Class pizzas according the one described in The Pizza Bible book (starting on page 4 of the book) on my XL Big Green Egg BBQ over charcoal with the place setter and a heavy 20 inch wide pizza stone as described in the book. This is one American and one Italian pizza using Tony's multi purpose dough outlined in the book.

Looking forward to my first professional pizza as described in The Pizza Bible. This charcoal grill can be taken up to over 1000 degrees Farenheight if I want to take it there. Tony said in the Pizza Bible that he used this grill in the past on occasion on this grill. Tony uses this grill at a lower temperature than it is capable of reaching. He suggest 550 to 575 degrees Farenheight. However, at other parts of the book Tony likes to really cook the Pizzas at the higher tempurtures that a commercial pizza oven or wood done pizza oven can reach. Should I experiment or does anyone have any words of wisdoms?

Also, should I try wood chips with the charcoal on one of my pizza BBQ's? If so, what kind of wood would be recommended?

Austin K.
posted about 4 years ago

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I burnt my first pizza because I was unaccustomed to the oven and stones being that hot. I advise checking the crust frequently.

Frank S.
posted about 4 years ago

It's great that your oven can get up to over 1000F. That opens up a lot of possibilities.

As a starting point, I'd suggest starting with one of the lower temperature recipes such as the New Yorker, Jersey Style or Cal-Italia. You'll get a sense of cook times and how pizzas work in the Big Green egg if it's the first time making pizzas in the oven. Also, it's a great dough and is very versatile.

You should definitely try the Napoletana as well. That pizza will really shine in an oven like this. Be sure to use 00 flour and crank that oven! Unfortunately, I'm not sure which type of wood chips to use.

Good luck and post pictures.

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Raj Irukulla admin
posted about 4 years ago

Pizza came out beyond incredible. I learned in this process on this first pizza that when using the Big Green Egg grill when doing pizza on a pizza stone it is important to use a little finesse to read the temperature of both the top surface of the pizza stone and the inside temperature of the interior of the grill. You want the stone to not be too hot or too cold or you risk a burnt pizza crust or a burnt topping & cheese. Using The Big Green Egg, I used the built in thermometer to gage the temperature of the inside of the grill and I used an infrared laser thermometer to take a temperature read of the top surface of the pizza stone just prior to sliding the pizza onto the stone. A guess this is validation that there is a bit of an art to making great pizza. The Master Course of The Pizza BIble was an outstanding lesson which has given me a real feel to making great pizza. Very happy I found this book.

Austin K.
posted about 4 years ago

Austin, what temperature did you settle for in the end?

I don't have a grill as of this very moment, but I am planing to build one for my new kitchen in a couple of months, and I have been hesitant about using charcoal for baking, but hearing that your grill can reach over 1000 gives me the extra push I needed before committing to this new experience.

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David D.
posted about 3 years ago

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