702551, when grilling pizza, how do you handle the dough? Do you put a pizza stone on the grill rack and heat that, and then put the pizza on it (not sure my Big Green Egg is big enough for that), or do you start the dough on foil first until it firms up and then remove the foil, or do something else altogether? I'd like to try it, but would appreciate your insights on how best to do it! Thank you. ;o)
Put pizza stone in grill and heat, just like oven. You really want to put your dough on a hot surface to produce that desirable crispy crust on the bottom.
I know there are circular pizza stones if you care to purchase one for your Big Green Egg including some which are specifically designed for that grill. Here's one:
I believe some people use ceramic/terracotta tiles or pavers as inexpensive workarounds.
One thing to remember is to not cover the entire grill surface with the stone. You still need adequate convection to cook the top of the pizza just like in a wood-fired pizza oven (which has a piece of wood burning in the back of the oven to create that convection current which draws air from the oven's front opening).
I've never used a Big Green Egg but presumably you'd open up at least one bottom vent and one on top to create that convection current.
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I know there are circular pizza stones if you care to purchase one for your Big Green Egg including some which are specifically designed for that grill. Here's one:
https://www.amazon.com/FIRELOOP-Accessories-Grilling-Surface-Extender-Extra/dp/B08QZ2F5S6/
I believe some people use ceramic/terracotta tiles or pavers as inexpensive workarounds.
One thing to remember is to not cover the entire grill surface with the stone. You still need adequate convection to cook the top of the pizza just like in a wood-fired pizza oven (which has a piece of wood burning in the back of the oven to create that convection current which draws air from the oven's front opening).
I've never used a Big Green Egg but presumably you'd open up at least one bottom vent and one on top to create that convection current.