Its very worthwhile to buy a second pizza peel, but a wooden one. I'd always had sticking issues with the metal one, the wooden one fixed that. ALSO, you can build your next pie while the first one is cooking, remove the cooked pie with your metal peel, and your next pie on the wooden one is ready to go on.
absolutely worth it to have multiple peels, be careful building the next pizza too soon, as the moisture may soak thru the dough and cause it to stick. happy cooking, Chef Jason
Back when I shot this video, we used the convEGGtor and pizza stone, since then big green egg has come out with their pizza wedges. If following this video, grab a convEGGtor, pizza stone, pizza peel and pizza cutter. you will be in business. Chef Jason
@@EmmaDee the issue with that is the flame and heat come into direct contact with the stone and can cause very hot spots. The conveggtor and grill grate give it an air gap that evens out heat
Important tip that he is very wrong about, to control the temperature and not trap a ridiculous amount of smoke, you leave the top wide open, and adjust the bottom vent. You NEVER leave the bottom vent wide open and close the top off. You will trap way too much smoke and cause everything to taste like a fire. Other than that, great video but don’t give people wrong information
Hi Kyle, my egg is up and running at a high temp, so smoke isn't a huge issue with this hot and fast cook. Many ways to run the egg for pizza cooking, I have found this one to work great. thanks for watching, Chef Jason
The heat sealing gasket material installed on a Big Green Egg is designed to last for years under normal operating conditions. However, if the felt gasket shows signs of excessive wear or deterioration, it can easily be replaced using the new Big Green Egg High Performance Gasket Kit. Withstands extreme heat up to 625°F/330°C.
VERY IMPORTANT: You need to keep this stone on the egg for at least 30 minutes AFTER it reaches your temperature.. otherwise the stone will not be hot enough to brown the crust.. the crust will still be white and the ingredients will be melted.
Absolutely agree. In the recipe we say to load the stone at 300 degrees and take the egg up to 600-700 to ensure the stone is heated. You need a hot stone to set that crust. Happy Cooking. Chef Jason
@@patrickglaser1560 it’s very hot indeed. Cool time will vary based on flour, hydration, temp of dough, etc. if your going super thin and Neapolitan style, 1-1.5 minutes is perfect.
I followed this video pretty accurately… and the pizza looked great and tasted good, however pulling it out realized the bottom was burned pretty bad, had to cut it off. Any suggestions to prevent the bottom burning?
Hi Brian, might be the dough. did you make dough or use store bought? The dough I used was about 65% hydration and tends to cook a bit faster and drier. im wondering if the dough you used had more moisture and caused it to overcook some. dough hydration is a fun science, but a big rabbit hole of learning for me. hope that helped. Chef Jason
It might be a prep issue also. Did it have greasy flour on bottom used for stretching or maybe a rip in dough? Too wet of ingredients and needing too long a cook time. The best thing is practice make perfect. Check out some of Vito’s pizza making videos for best practices.
One thing to consider is: Open the top, launch the pizza and immediately close the top. When the top is open, only the bottom is cooking. So keep the lid closed as much as possible for a more even cook. Good luck.
We are cooking at 600-650˚ Fahrenheit, he cook time depends on so many things. Hydration of the dough is a big one too. The more moisture in the dough, the longer the cook. Chef Jason
Maintains heat. I smoke pork butts a few times a summer and my Large egg goes for an easy 12 - 14 hours at 230F. I also use a Pit Monitor (Digi Q BBQ Guru)
Nasty might be the wrong word, interesting is much better. Fishy Fishy is our fish and seafood herb rub, works amazing on pizza and contains no actual fishy. Happy Cooking, Chef Jason
Thats how I rock my pizzas, I like being higher up in the dome with the heat versus lower in the egg. The beauty is, we all get to eat amazing BGE pizza with that coal fired flavor. Happy Cooking, Chef Jason