Hello, yes I like to have both of those pre cooked, sausage because it's a food safety concern for me and mushrooms to prevent puddles of water as they weep their water. Happy Pizza Making, Chef Jason
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
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)
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.
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
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.
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.
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
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
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
Do you think toppings like sausage and mushrooms should be pre-cooked?
Hello, yes I like to have both of those pre cooked, sausage because it's a food safety concern for me and mushrooms to prevent puddles of water as they weep their water. Happy Pizza Making, Chef Jason
@ Thank you for your quick response!
Mixing in Polenta is a great tip. I have a Primo, not an Egg, but your tips will work for both.
my best trick ever. Happy Cooking, Chef Jason
thanks for the detail on warming up the grill
Can you put a pizza stone directly on the grate?
@@EmmaDee I would not, it's in direct contact with the fire and will get wya too hot. Chef Jason
Delicious! Great explanation and walk through.
Nice presentation and great ideas! Thanks for the inspiration!
Great and simple recipe
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
I put a frozen pizza on the big green egg and wow...it was nice and crispy with an amazing smoky flavor.
Love it. That charcoal flavor adds so much to the pizza. Happy cooking. Chef Jason
The pizza looked great. What kind of pizza did you make. it looked good
Thank you, it's a Margherita pizza. super simple, dough, sauce, cheese and basil. so good too. Chef Jason
Trying this!
Looks so good! Woodfired pizza can seem like a daunting task but this video will have you making some of the best pizza ever in no time!
Gabriel Berki I love making pizza on the Egg, the wood and charcoal flavors are so epic. Thanks for watching and happy cooking as always.
Great job. 10/10!
Thank you. I love pizza on the egg. So good. Chef Jason
Looks good
Looking great
I would love the recipe for your Grilled Margaret’s pizza.
Hello Pam, here is a link to the recipe tips.acehardware.com/videos/margherita-pizza-on-the-big-green-egg/. Just scroll down past the video.
Trying this today. Thank you!
How did it turn out? Chef Jason
How do you feed the fire if you have to do a long smoke like for a brisket. Or does it maintain heat for 10 plus hours
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)
Hi Danny, I load the Egg with a lot more charcoal when doing an overnight or long cook. This was for a hot and fast short cook
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.
What are all the attachments for the egg do I need for this?
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
@@ChefJasonMorseso I can’t go out and just throw a pizza stone on the egg?
@@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
Love this video!!!!!
Thanks Dorothy. Happy Cooking. Chef Jason
Another fantastic video! Looking forward to your next live stream :)
Thank you and thanks for joining in on our live events. Chef Jason
Might be a dumb question but why do you need the pizza stone?
Helps set the dough and gives me an extra layer of insulation so I don't burn the crust. The convEGGtor can get pretty hot. Chef Jason
I want the recipe for your enthusiasm!
ha ha, double shot of espresso. 2 of them to be exact. :-). Chef Jason
Thanks!
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.
I know it’s not safe, but if your green egg won’t start, you can use a leaf blower through the bottom of the grill, but make sure the lid is closed!
I use the egg genius fan to help get things going or even the EGGniter. Warp speed. Chef Jason
How do I get this recipe?
Hi Alicia,
Here you are!
tips.acehardware.com/videos/margherita-pizza-on-the-big-green-egg/
How can I find the recipe to print?
Here you are, happy cooking!
tips.acehardware.com/videos/margherita-pizza-on-the-big-green-egg/
Good video. I got to say though, you've got a voice for a mafia movie or cartoons haha
Ha ha. I’ll see what my agent can get me for my next role. Lol. Chef Jason
Can you ruin the gasket at 600 degrees?
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.
9 mins?!? It would be burnt to a crisp at that temp and time?
HI CK, so the 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
Time could include putting the ingredients on the pizza. Plus he is at altitude in Colorado perhaps.
Recipe is not printing. Bad link
John N hi John, were you able to find this recipe in the dropbox I sent you?
@@ChefJasonMorse yes thank you.
I’ve never seen a pie made like that. You slap the dough not hang it. Anyway - it must work for you brother. Cheers.
Hi Tim, always a few ways to make epic pies. the best part is.. at the end, no matter how it was made, we get to eat pizza. Cheers, Chef Jason
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
Cut into the pizza 🍕🍕🍕
9 min?????? At 600°C??? It cant be right
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
So he made it in the ace store so did the customer get some lol
This video could’ve been dialed back to 3-minutes. Edit anyone?
Where the hell is the recipe?
Link for the recipe is in the description section above. Chef Jason
Fishy fishy sounds nasty and a good way to ruin that pizza. Other than that great tutorial.
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
Your plate setter is upside down Jason. Pizza doesn't look bad but BGE can turn out much better pies than this.
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
@@ChefJasonMorse So the top rack of an eggspander would be even better? That gets you much higher in the dome. Happy EGGing.
@@durial702 yeah that’s a bit too high. I’ll keep it rocking how I have it. Happy Cooking.