Very informative. I liked the way he did a couple pizzas and highlighted different aspects on each. I also liked the way she coached him to mention hand crushing the tomatoes, adding a little olive oil, and adjusting the vent top to ensure that all details were captured. Teamwork makes the best product, even inflaming pizza.
It's amazing to have a woman that is there with you and cares about you. She can correct your flaws and enjoy pizza with you at the end. Very nice video.
This video is older but I just found your channel. Thanks for letting us know about the metal triangle thing. I now won’t be burning the bottom anymore. Oh, great skills tossing the dough. 👍👍👍
Billy Shears...not Paul Can’t beat a homemade pizza fired in a kamado. Do it all the time here. Great video. Was fun to watch. Pizza looked fantastic! Nicely done.
That was really informative....was just about to give up on my BGE and this approach to making pizzas has me re-interested again! I'd have pulled them a bit earlier but the pizzas looked amazing!
I probably read five pizza recipes and watched a couple videos so I thought I was good to go. Not one of those resources said anything about STONE temp. My poor calzones had to be chiseled off. Wish I’d seen this one first. Thanks for the info
Great video, I can tell you know what you are doing with pizza. Here's a tip: if you rotate your entire daisy wheel assembly so the hinge pin is at the top when you open your lid, then gravity will not change your daisy wheel setting when you open and close your BGE lid.
On a bbq it is smart to cook it in two times, try it… first make the Dow yourself and cook it only with the sauce. When it is 70% than put the cheese and other ingredients on it and finish it.
if you notice in the beginning of the video...the cornmeal is on the peel...make sure some sticks to the dough...if you have a good bit on the peel you dont have to put any on the stone...it will stick to bottom of pizza,...make sure stone is between 5-600 and oven about same ..pizza should cook in about 10 min or less...I use cornmeal...semolina will work but not as good
Way better results with the egg oven then that ridiculous overpriced Alfa pizza oven that burns in 90 seconds under cooked waste of money .Excellent Pizza from the Egg Oven .Thx .
The wire rack is an accessory for pizza...I think the pizza cooks higher in the dome so there would be more heat....I also think it heats more evenly.The wire sells on Amazon...I think your results would be better...Good Luck
Ok, first comment! So, I make Pizza in my oven at home. I use a Fibrament stone and heat it as hot as the oven will go for an hour. This is 500F. I am interested in the Green Egg because I want it hotter. I was surprised you didn't try to run your temps higher like a Brick oven would be, like 800F or so? I would make my own dough if I were you. That dough didn't show any "Oven Spring" really.
I have cooked @ 750-800 and it will give a little different result...not better or worse.It's matter of preference.It will cook much faster and taste different than @600-650 .At the higher temp you must not be heavy handed with sauce or toppings .... light on all because of high temp will not cook through.I love BGE,it is very versatile.My dough could have the look you want by leaving it out for a couple hours and kneading but I just pulled it out of the refrigerator .I stretched a 10 in dough to 13-14 in...I like a thinner crust.I think 800 is a lot harder but it can be done.... will cook 3-4 minutes.Use cornmeal instead of flour to release pizza from peel....makes bottom crisper.
I'd say 1---1 1/2 ounce....mix it well with a spoon...don't go to heavy with sauce...make sure you get it as close to edge as you can along with the cheese..everything will run to the center.Go light on cheese you will be surprised how far it will go...Good Luck
Bill McFadden thanks Bill cooked a pizza yesterday, I cooked it to long and burnt the crust because I was watching the ingredients on top to get done, practice makes perfect, going to give it another shot once that rack comes in from amazon, thanks again man, be safe!!!
You must cut two of those wire points...Someone else had the same issue...check in the comments and replies...mine is just a large...I had that problem had to cut with metal cutting saw...pain but it will fit
Bill- great video! Why the wire rack, does pizza being elevated help? I have been cooking with diverter legs up, then grid, then pizza stone. Thank you
Hi Bill, whats the different in using the wire Riser on the conveggtor vs just putting the stone directly on the grill? is there an advantage? Have you cooked it on the stone directly on top of the grill rather than using the riser?
I Bought Cento San Marzano peeled tomatoes....no seeds that I noticed...or very little..has basil leaf...add some EVOO..will shortly do a video on making dough at home.
your dough looks fantastic. I make a very good one as well, but I really like yours. Can you possibly post the recipe for it as well as the type of flour you use?
Anthony...Ringo couldn't make it...Hi Gluten flour...mine is Pillsbury...it is a commercial brand....oo flour you can find in better market...cake yeast(never instant...)olive oil,salt and water..make sure you double rise your dough and it will perform better....make at room temp when your ready to cook pizza. If it is a day or two old even better..ball must be in fridge if your keeping for a day or two.My recipe is for #50...if you need a little more specific i can break it done to 4-5 pounds ..I was going to do a video but there a plenty out there.Dough that is a little damp will really puff up nicely....thats where you need to get it off the peel carefully.The corn meal works better than flour for that ....it is not absorbed on the peel...Good Luck Paul
If you just want to lower temp...cut air at daisy and bottom vent....don't close all the way unless you are shutting it down....if you close the air and then want to open the egg you must have top and bottom vents open some....you can get a backdraft and fire will ignite violently.
Hey, Bill. I do have a question regarding the "triangular gismo" that goes on top of the diverter. How does this improve the quality of the pizza, as opposed to just putting the pizza stone directly on top of the diverter? Thanks!
It cooks higher in dome ..air can move under one stone...however try both and let me know....the triangular gizmo is a BGE part...I'm sure you can cook on the lower stone..but I'm guessing your bottom will burn before top cooks....I do think cooking higher in dome is where the heat is best.
www.amazon.com/gp/slredirect/picassoRedirect.html/ref=pa_sp_phone_search_atf_next_aps_sr_pg7_1?ie=UTF8&adId=A02691857H7JV064RX23&qualifier=1672845679&id=3264262818853062&widgetName=sp_phone_search_atf_next&url=%2FDracarys-Expander-Stainless-Increase-Grilling%2Fdp%2FB07JP3D5XX%2Fref%3Dmp_s_a_1_85_sspa%3Fcrid%3D378DJOETY3H2H%26keywords%3Dbig%2Bgreen%2Begg%2Baccessories%26qid%3D1672845679%26sprefix%3Dbig%2Bgre%252Caps%252C95%26sr%3D8-85-spons%26psc%3D1… this may work
@@There.Their.Theyre still cooking with it! It makes the best chicken wings! I smoke cheese with it in the winter too which turns out amazing. The only thing I can complain about is the time it takes to heat up compared to gas or pellet but it’s worth the wait.
Thanks for the tip about the stone temperature. I've been measuring my stone with IR also, but haven't had a clue what I should target. But I have a bigger problem with baking pizzas with my BGE, they all have very pronounced smokey flavor. I don't use any chunks and I've tried with several different charcoal brands. Is this normal?
I think you will get a smokey flavor in BGE...I use lump charcoal...but this may help you..I also us some dry oak wood...like you would use in your fireplace...a couple minutes before putting pizza in the oven...put some chunks on the coals to get a quick heat boost..I think that will pull the smoke out...increase heat less smoke.Do not use charcoal briquettes..not enough heat for pizza...Good luck
Don't put the food on the egg until the coals are ready. It will give your food a bad acrid smoke flavor. It usually takes me 30_45 minutes until the smoke coming from the top is almost invisible and doesn't smell "bad".
MrFuchew the first thing I cooked on my egg was almost inedible because I didn’t let the coals get ready. I was scared that everything that I cooked would taste like that. Just give the fire enough time to “cure” and everything will taste great
This must be a xl model because that set up does not fit in my large big green egg. I also cant get much hotter than about 550 with the place setter it. Not enough airflow
mine is 19+ in inside diameter...don't know what size egg I have..I thought Lg...try putting dry wood with your lump charcoal....just a piece...use lump charcoal..I have no problem getting to 7-800degrees
I did use a hacksaw and cut one of those three metal prongs where the pizza stone sits..it was hitting the back of the dome....slide the metal triangle toward ...also slide diverter toward front...it will close...put shortened prong in rear,,,should work
for the heat..make sure the little pieces of charcoal are not blocking air holes in the stone....bottom...clear the holes for air flow..to much "lump charcoal" will prevent air flow so egg won't heat...try cleaning it out and starting with a new batch of charcoal..I have no problem getting it to 7-800...if you have a problem let me know
I put a grill grate on top of the diverter and then the stone on it. Works well, but I like his trick in elevating the pizza more to catch the heat on the dome better.
As a new egg owner this was the best video I’ve seen on cooking pizzas. Excellent job.
Very informative. I liked the way he did a couple pizzas and highlighted different aspects on each. I also liked the way she coached him to mention hand crushing the tomatoes, adding a little olive oil, and adjusting the vent top to ensure that all details were captured. Teamwork makes the best product, even inflaming pizza.
It's amazing to have a woman that is there with you and cares about you. She can correct your flaws and enjoy pizza with you at the end. Very nice video.
Still the best "pizza on a kamado" video out there. Thanks Bill.
This video is older but I just found your channel. Thanks for letting us know about the metal triangle thing. I now won’t be burning the bottom anymore. Oh, great skills tossing the dough. 👍👍👍
I had given up on BGE pizza because I kept burning the bottom. The triangle thing made all the difference. Thank you!
Best looking pizza out of a BGE I've ever seen!
Billy Shears...not Paul
Can’t beat a homemade pizza fired in a kamado. Do it all the time here.
Great video. Was fun to watch.
Pizza looked fantastic! Nicely done.
Best pizza video I've seen. Thank you
Just got my first Egg, can't wait for winter to be done so I can enjoy it. You had some good points in the video. Thanks
Why wait...the Egg cares not about the weather outside. I just did a bunch of steaks in -18C weather.....same as always, yummy!
Thanks for sharing. Videos like this help out the folks just getting started on kamado grills.
It looks like you've only done one video and it is so awesome! Thank you!
I'll make dough and sauce sometime...thanks for comment
I didn't know Paul McCartney could cook pizza!
Heard it more than a few times.
First thing i thought of....
He does look like Sir Paul
It's easy if you try.
Ethan King every bit off it but the Scouse accent 😁
This man makes good pizza! Thanks for the tutorial.
That was really informative....was just about to give up on my BGE and this approach to making pizzas has me re-interested again! I'd have pulled them a bit earlier but the pizzas looked amazing!
“That’s how I like my pizza.”
Wife: “ I’m hungry.”
I got a good laugh, great video Sir.
Awesome looking pizza! Thanks for the step by step. Just bought a large BGE. After a few low temp cooks, its pizza with a san marzano sauce!
Great job and information I can use. Thanks
It looks great thanks to the Big Green egg but also you. I buy Egg and I make Pizza👍😊🙋🏼♂️
The #1 big green egg pizza video on youtube
just got my egg this saturday. me and the mrs. are going to do some pizzas for the fourth. can not wait!
Very informative. I'll be using these methods as closely as I can on my Blaze Kamado.
thanks to the camera woman to help hit the finer points of exactly what he's doing. Im going to try cooking one tonight. great video guys
crx5555 let me how it turned out.
Let me know how it turned out.
I probably read five pizza recipes and watched a couple videos so I thought I was good to go. Not one of those resources said anything about STONE temp. My poor calzones had to be chiseled off. Wish I’d seen this one first. Thanks for the info
Nice informative video.
excellent! thank you for the details
AWESOME video I'm buying one of these !!!
I cracked my stone when I put a cold dough on a hot stone once. the temp difference caused it to crack. Just a heads up....
This is how I like my pizzas cooked too.
Thanks for that... you got me straightened out on a few things.
You can find two types on Amazon...under Big Green Egg accessories page 4...I think the one like mine is $20
Amazing ! Pizza looks so good. Thanks for sharing .
I really like the video. Are you against the pizza stone on the grate?
No… should work ok… I’ve done it only one way… it’s a little higher in dome and away form direct fire… give it a shot.. good luck!
Great video, I can tell you know what you are doing with pizza. Here's a tip: if you rotate your entire daisy wheel assembly so the hinge pin is at the top when you open your lid, then gravity will not change your daisy wheel setting when you open and close your BGE lid.
Greetings from California , hope one day our family can afford such great grill
Great video. I have just ordered the Aldi kamado and can’t wait to try this. Thanks from the UK
So have I!! can't wait
On a bbq it is smart to cook it in two times, try it… first make the Dow yourself and cook it only with the sauce. When it is 70% than put the cheese and other ingredients on it and finish it.
Nice video, thanks for sharing.
Superb job! Thank you for sharing.
It won’t stick.. but use semolina or I like corn meal to slide off of the peel.. corn meal let’s air between stone and pizza.. makes more crispy.
if you notice in the beginning of the video...the cornmeal is on the peel...make sure some sticks to the dough...if you have a good bit on the peel you dont have to put any on the stone...it will stick to bottom of pizza,...make sure stone is between 5-600 and oven about same ..pizza should cook in about 10 min or less...I use cornmeal...semolina will work but not as good
Thanks for the info.
Remember the BGE is no more than an oven. What you can do in the oven, you can do on the BGE with smoke. Chef Jerry
the big green egg is impressive !! But you also you know what you are doing -- your pizza probably good in any oven !!!
You have great taste in beer I see. Also looks like you get a lot of use from the egg. Thanks for sharing the video. Looks sooo good right now !
Wow that looks awesome! Well done sir
great job! I have one suggestion if you rotate the daisy wheel it won't close on you it works on low and slow also :-)
Way better results with the egg oven then that ridiculous overpriced Alfa pizza oven that burns in 90 seconds under cooked waste of money .Excellent Pizza from the Egg Oven .Thx .
Very cool technique. Thank you.
Great job
Very nice! Happy cooking from Holland 🇳🇱
I am dying for one of those Kamado ovens. That will by my next B-day present to me.
Thank you for sharing. Great Job!!!
The wire rack is an accessory for pizza...I think the pizza cooks higher in the dome so there would be more heat....I also think it heats more evenly.The wire sells on Amazon...I think your results would be better...Good Luck
This guy is a pro.
Hi Bill, great video. What size is your BGE? I am thinking of buying one and yours seems to be a perfect size for pizza’s.
Ok, first comment!
So, I make Pizza in my oven at home.
I use a Fibrament stone and heat it as hot as the oven will go for an hour. This is 500F.
I am interested in the Green Egg because I want it hotter. I was surprised you didn't try to run your temps higher like a Brick oven would be, like 800F or so?
I would make my own dough if I were you. That dough didn't show any "Oven Spring" really.
I have cooked @ 750-800 and it will give a little different result...not better or worse.It's matter of preference.It will cook much faster and taste different than @600-650 .At the higher temp you must not be heavy handed with sauce or toppings .... light on all because of high temp will not cook through.I love BGE,it is very versatile.My dough could have the look you want by leaving it out for a couple hours and kneading but I just pulled it out of the refrigerator .I stretched a 10 in dough to 13-14 in...I like a thinner crust.I think 800 is a lot harder but it can be done.... will cook 3-4 minutes.Use cornmeal instead of flour to release pizza from peel....makes bottom crisper.
Great video man! we just bought a big green egg. do you have more videos? Greetings from Switzerland
No...thanks for watching..maybe I'll do a newer one
Hey Bill do you ever get the swamp pizza in the middle?
How much olive oil to add to tomatoes and how much sauce to put on pizza, looks awesome my friend, thanks going to give this a shot!!!
I'd say 1---1 1/2 ounce....mix it well with a spoon...don't go to heavy with sauce...make sure you get it as close to edge as you can along with the cheese..everything will run to the center.Go light on cheese you will be surprised how far it will go...Good Luck
Bill McFadden thanks Bill cooked a pizza yesterday, I cooked it to long and burnt the crust because I was watching the ingredients on top to get done, practice makes perfect, going to give it another shot once that rack comes in from amazon, thanks again man, be safe!!!
@@roylesueur7510 go easy on toppings also....if you didn't you cornmeal...try it...will help with bottom...flour has tendency to burn...good luck
My is a large... it’s very versatile.. and big enough for most use
Great video...
Oh wow. Apparently I put pretty much the same exact comment 3 years ago! Lol
Elevator scrapes against inside of Large Egg...need either smaller elevator (which wouldn't hold stone) or XL egg? Or live with the scratching?
You must cut two of those wire points...Someone else had the same issue...check in the comments and replies...mine is just a large...I had that problem had to cut with metal cutting saw...pain but it will fit
Thank you, Bill. Big fan of the video. Haven't seen your dough video yet, but it seems straightforward enough.
Damn that guy is good! Those look delicious
Bill- great video! Why the wire rack, does pizza being elevated help? I have been cooking with diverter legs up, then grid, then pizza stone. Thank you
That’s the way BGE recommends don’t know why folks invert it onto the legs thou.
Hi Bill, whats the different in using the wire Riser on the conveggtor vs just putting the stone directly on the grill? is there an advantage? Have you cooked it on the stone directly on top of the grill rather than using the riser?
Redy Rumble ...cooks higher in dome so more heat ..also stone heats quicker and more evenly..I like the results with the riser...good luck
Good looking pizza!
I Bought Cento San Marzano peeled tomatoes....no seeds that I noticed...or very little..has basil leaf...add some EVOO..will shortly do a video on making dough at home.
At 10:39 you show the perfect crust/toppings char.
Great info on pizza
Can you use cauliflower crust in the big green egg?
have no experience with cauliflower crust...gluten free doesn't brown the same ....so when topping are brown (cheese etc) should be finished.
Best pizza on a kamado vid out there. Thanks. S.R.D.
Nice pizza. Did Ringo join you for dinner?
your dough looks fantastic. I make a very good one as well, but I really like yours. Can you possibly post the recipe for it as well as the type of flour you use?
Anthony...Ringo couldn't make it...Hi Gluten flour...mine is Pillsbury...it is a commercial brand....oo flour you can find in better market...cake yeast(never instant...)olive oil,salt and water..make sure you double rise your dough and it will perform better....make at room temp when your ready to cook pizza. If it is a day or two old even better..ball must be in fridge if your keeping for a day or two.My recipe is for #50...if you need a little more specific i can break it done to 4-5 pounds ..I was going to do a video but there a plenty out there.Dough that is a little damp will really puff up nicely....thats where you need to get it off the peel carefully.The corn meal works better than flour for that ....it is not absorbed on the peel...Good Luck Paul
@@billmcfadden1993 thanks paul. Great info. I think you need to do more videos!
When you slowed the oven down by adding the top vent, was the daisy open all the way?
If you just want to lower temp...cut air at daisy and bottom vent....don't close all the way unless you are shutting it down....if you close the air and then want to open the egg you must have top and bottom vents open some....you can get a backdraft and fire will ignite violently.
Jim....you can find it online on Amazon...page 4 BGE accessories....or BGE dealer
nice video
Bill is your pizza stone 14" Great video!
Yes 14
Bill, where did you get the wire, pizza stone holder at? Sorry for terminology, I am brand new to BGE. Been looking for something like that.
that pizza looks insanely good
Looks delicious 👍👍
Hey, Bill. I do have a question regarding the "triangular gismo" that goes on top of the diverter. How does this improve the quality of the pizza, as opposed to just putting the pizza stone directly on top of the diverter? Thanks!
It cooks higher in dome ..air can move under one stone...however try both and let me know....the triangular gizmo is a BGE part...I'm sure you can cook on the lower stone..but I'm guessing your bottom will burn before top cooks....I do think cooking higher in dome is where the heat is best.
@@billmcfadden1993 Gotcha. I will let you know either way how it turns out...I have some dough fermenting in my fridge for this weekend.
That is a well used Egg there, sir. I like your technique. How much dough are you starting with? About a pound or so?
14 oz
Exelent sir
I use Grande whole milk mozzarella....it might be hard to find in a store...but a Wisconsin whole milk product would be fine,
Can you tell me where you got the triangular riser piece? I've searched online and can't find it.
I bought it a while ago.. I’m sure from BG egg bbq place.. I’ll look around online to see if I can help you
www.amazon.com/gp/slredirect/picassoRedirect.html/ref=pa_sp_phone_search_atf_next_aps_sr_pg7_1?ie=UTF8&adId=A02691857H7JV064RX23&qualifier=1672845679&id=3264262818853062&widgetName=sp_phone_search_atf_next&url=%2FDracarys-Expander-Stainless-Increase-Grilling%2Fdp%2FB07JP3D5XX%2Fref%3Dmp_s_a_1_85_sspa%3Fcrid%3D378DJOETY3H2H%26keywords%3Dbig%2Bgreen%2Begg%2Baccessories%26qid%3D1672845679%26sprefix%3Dbig%2Bgre%252Caps%252C95%26sr%3D8-85-spons%26psc%3D1… this may work
Is it hotter at the top of the dome?
Yes… more balance between oven heat and stone temp
Awesome Bill, top pizza!!
Hey Bill, great video!
My husband can make one of those tripod lifters for pizza stone. How tall are legs?
Andy Beloni.. I have been looking for someone with such skills to create a prototype device on a kamado. How best to contact?
Just bought a big green egg with tons of accessories for 175 bucks. I didn’t realize how much you could cook with it
AK2WI good deal
It's 3 years later. How are you liking your Egg? And where in the world did you get it for that price??? I want a 2nd one!
@@There.Their.Theyre still cooking with it! It makes the best chicken wings! I smoke cheese with it in the winter too which turns out amazing. The only thing I can complain about is the time it takes to heat up compared to gas or pellet but it’s worth the wait.
@@AK2WI Thank you so much for your reply.
Thanks for the tip about the stone temperature. I've been measuring my stone with IR also, but haven't had a clue what I should target. But I have a bigger problem with baking pizzas with my BGE, they all have very pronounced smokey flavor. I don't use any chunks and I've tried with several different charcoal brands. Is this normal?
I think you will get a smokey flavor in BGE...I use lump charcoal...but this may help you..I also us some dry oak wood...like you would use in your fireplace...a couple minutes before putting pizza in the oven...put some chunks on the coals to get a quick heat boost..I think that will pull the smoke out...increase heat less smoke.Do not use charcoal briquettes..not enough heat for pizza...Good luck
Don't put the food on the egg until the coals are ready. It will give your food a bad acrid smoke flavor. It usually takes me 30_45 minutes until the smoke coming from the top is almost invisible and doesn't smell "bad".
yes ..I agree....it takes 30-40 minutes
TheDeadbird80 thanks this is what i needed to hear!!!
MrFuchew the first thing I cooked on my egg was almost inedible because I didn’t let the coals get ready. I was scared that everything that I cooked would taste like that. Just give the fire enough time to “cure” and everything will taste great
Flour.water,olive oil,yeast,and salt
San Mar-Zahn-O. No "I" in there. Beautiful pies!!
This must be a xl model because that set up does not fit in my large big green egg. I also cant get much hotter than about 550 with the place setter it. Not enough airflow
mine is 19+ in inside diameter...don't know what size egg I have..I thought Lg...try putting dry wood with your lump charcoal....just a piece...use lump charcoal..I have no problem getting to 7-800degrees
Bill McFadden that is a large. When i set it up the same way i cant close the lid. Mystery.
I did use a hacksaw and cut one of those three metal prongs where the pizza stone sits..it was hitting the back of the dome....slide the metal triangle toward ...also slide diverter toward front...it will close...put shortened prong in rear,,,should work
for the heat..make sure the little pieces of charcoal are not blocking air holes in the stone....bottom...clear the holes for air flow..to much "lump charcoal" will prevent air flow so egg won't heat...try cleaning it out and starting with a new batch of charcoal..I have no problem getting it to 7-800...if you have a problem let me know
Bill McFadden thanks!
Great! Can you also make a video about pizza dough?
you may have just cooked on the 'diverter' I have with good results
I put a grill grate on top of the diverter and then the stone on it. Works well, but I like his trick in elevating the pizza more to catch the heat on the dome better.
Is this the XL Big Green Egg??
No… just large
Legend
What is that wire extender you have under the pizza stone?
If look in some of the early comments other people asked same question...you can buy from amazon or BGE dealer
Why not invert the plate setter, place the grill rack on it and place the pizza stone on the grill rack. At least that is what I do. Chef Jerry
I wondered the same thing. That's how I do it too.
Is that Paul McCartney?