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©2002,2023 The Naked Whiz
Cooker Setup? --
First of all, and this should be obvious, you need a pizza stone if you want the wood-fired oven effect.
The stone serves to provide significant and sudden heat to the dough to aid in its rise as it cooks. The stone is
also porous so it absorbs moisture from the pizza dough, which in turn produces a crisp crust.
Second, and this too should be obvious, you need to raise
Finally, you may find it helpful to create an air gap between your plate setter and your pizza stone (or between your two pizza stones
if that is how you are set up). You can do this any number of ways. Some people make balls out of crumpled aluminum foil and place
several between the layers of stone. Other people use copper plumbing elbows lying on their sides. Anything that can take heat and
produce a ½ to 1-inch air gap will help enormously if you have burnt crusts. The following animation shows how we do pizza
these days:
How Big Is Your Stone? --
We own a large, a medium and small Big Green Eggs. We find that the 16-inch stone from Crate and Barrel is
(UPDATE: We are informed that Crate and Barrel no longer sell their 16 inch pizza stone.
Wherever you can find it, a 16-inch stone is the perfect size for a large BGE.) (ANOTHER UPDATE: There is growing discussion that using stones the size that we have been using in our Eggs will result in burnt gaskets. The theory is that forcing the hot air to rise around the stone and up the sides of the cooker can burn the gaskets. We will be looking into this as we have not made this observation because we are of the school that new fluffy gaskets are a bit overrated. Well, we have a new fluffy gasket on our large and we'll do some pizza soon. Until we know more, we can say a few things about this concern:
How Tough Is Your Stone? --
There are a lot of stories about pizza stones cracking when subjected to high heat. The pizza stones sold by Big Green
Egg are plenty tough and will not crack. The stone that we bought from Crate and Barrel has withstood the test of time, also.
However, in discussion forums one brand continually comes up as a problem stone that cracks. Whatever you do,
do not use a pizza stone from The Pampered Chef in your Egg. For whatever reason, it cannot
take the heat and is almost guaranteed to crack. If you can't get a BGE stone, or a stone sold by the manufacturer or your
ceramic cooker, look for a thick and heavy stone.
In fact, we received the following photograph from someone who had a Pampered Chef stone crack in their cooker. In their own words:
"Pampered Chef Pizza Stone after ~5-6 uses at temps up to 700°F. Those pieces are where they lay after the stone exploded. I did not move those pieces."
Seasoning Your Pizza Stone --
We were surprised to get asked this question, as we thought it was obvious that you should never season a pizza stone with oil
like you would cast iron. Half the point of baking on a stone is that the stone is porous and will absorb moisture from the
dough and help to produce a crisp crust. If you pre-heat the stone and use a bit of semilina flour on your stone (but only if
you find your pizzas sticking), you will never have a problem
with the dough sticking to the stone.
On the other hand, we did learn something in that it turns out that there are baking stones sold which are not made from
ceramic. The manufacturers of these stones apparently do recommend that you season the stone. So all we can say is that
if you use a ceramic stone, do not season it. If you use a stone made from something else, follow the manufacturer's instructions.
Smoke Or No Smoke? --
This is a matter of taste. We love smoke flavor on our pizzas. We throw a healthy handful of soaked chips onto
the hot fire, wait for the smoke to begin, and then put the pie in the cooker. Since the pie is only going to cook for a
few minutes, you need as much smoke as possible if you want the pie to absorb it. On the other hand, some people don't
like smoke in their pizza, so don't use smoke if you don't like smoke.
What Temperature To Use? --
This depends on the type of dough you are using. Many people report good results using Spin's recipe for dough
(found here) and cooking at 600-650°F. We buy unbaked pies from a local pizza
joint and have found that 550°F is perfect for these pies. We have also tried baking DiGiorno frozen pies and have found
that using the temperature on the box, 450°F, works best. If you are making Neopolitan pizza, however, you will really want
to try to hit 800-900°F. In general, you can use these guidelines as a starting point
and then adjust as you gain experience.
Preheat The Stone? --
In order to avoid cracking your pizza stone, you should put your stone into the cooker when the cooker is cool. Do NOT place a
cold stone in a 650°F cooker! Some stones may be able to withstand the thermal shock, but many (most?) will not and they
will crack. You want the stone to heat up slowly as the cooker heats up.
That said, there are two schools of thought about how much you should let the stone heat up before putting the pie in the cooker.
One way is to preheat the stone for a long period of time so that the stone reaches a stable temperature. The second way is to
preheat the stone only long enough to reach a temperature that allows the pie to cook without burning the crust. In other words,
you are trying to catch the right temperature on the way up. (This method assumes that you need a temperature that is so hot that
the crust burns if you allow the stone to stabilize at the cooker's temperature.)
The second method may be the way to go if you are going to cook just one pie, since as the stone gets ever hotter, you will
find your crust burning. (You may be able to control this somewhat with the damp rag trick. See the next section.) On the
other hand, if you want to cook multiple pies, you need a stable temperature for the stone. You don't want
the first pie to turn out perfect, but have every pie after that have progressively more burnt crust as the stone gets hotter
and hotter. In this case, you need to seek a temperature that gets your crust done the way you like it, but also gets the
toppings sufficiently cooked and the cheese sufficiently melted.
Personally, we like to know we have the stone at a stable temperature, so we preheat the cooker to the cooking temperature and
then allow 30 minutes for the stone to preheat.
Preheat The Cooker? --
Well, we just told you that we preheat the stone. So, of course our cooker is going to be preheated. If you don't
preheat your stone, you need to preheat the cooker. You want the ceramic to be hot in order to help cook the toppings.
All that hot ceramic surrounding the pie will help it cook better, so make sure your cooker, not just the air inside it,
is nice and hot!
Sauce? --
Needless to say, there must be a million recipes for sauce, and a million bottled sauces you can use from the store.
Well, here is our simple sauce to use. This is a chunky sauce that goes well with blobs of Ile de Paris herbed goat cheese,
chicken and freshly chopped oregano or basil over the top. If you like a smooth sauce, use your stick blender to puree it.
Ingredients
Directions
Heat the oil in a 1½ quart sauce pan. Cook the onion and garlic until softened and translucent, about 3 minutes.
Stir as necessary. Add tomatoes, crushing lightly with your hands as you add them. Be sure to add the juice, too.
Add the oregano and the sugar. Simmer, stirring occasionally for about 20-30 minutes, until thickened. Add salt and pepper to taste.
Crust? --
Like sauce, there are lots of options for crust. You can buy raw pizza dough from pizza joints and some grocery stores.
You can also make your own. We use this recipe for classic pizza dough. We have had great success with this dough on
our Ooni pizza oven at 900+°F, and we have also had great results using this on our large Egg with the stone around
550°F and the Egg also around 550°F. The following photos were from a test run, hence the absence of any toppings:
This makes enough dough for 4 12-inch pizzas.
Ingredients
Directions
If using a mixer: We find using a KitchenAid Mixer with
dough hook to be far and away the easiest method of mixing and kneading your dough.
(Use the link above and purchase a mixer from Amazon and we will get a small commission.)
Place the flour in the mixer bowl. Start the mixer at a slow
speed (we use 1) and slowly add the water/salt/yeast mixture. Once the ingredients have combined, continue
mixing at a slightly higher speed (we use 2) for 10 minutes. If any dough sticks to the walls of the bowl,
use a rubber scraper to push it down.
Pounding and Stretching The Dough --
We can't do a better job of explaining how to do this than any number of a hundred YouTube videos. We highly
recommend that you visit YouTube and do some searching. You might like to start with
this video. But simply put, start with a round ball of dough.
Watch the videos and in no time, you should be making round pizzas!
Left Over Dough Balls? --
Our recipe for classic pizza dough makes 4 dough balls that will make 12" pizzas.
If you don't want to use all four balls at the same pizza session, the extra balls can be frozen.
Give each ball that you wish to freeze a light coating of olive oil, wrap in plastic wrap and
then put it into a ziploc bag. Place the ziploc bag into the freezer and the dough will be good
for at least a month.
To use your frozen dough balls, place them in your refrigerator to thaw overnight. Take them out
of the refrigerator 4-5 hours before you are ready to pound and stretch the dough.
Launching The Pizza --
Sliding the pizza from you peel onto your pizza stone is called "launching" in the pizza world. And it is probably
the most difficult part of making pizza for some people. Pizza dough tends to stick to the peel if left too long and for some
people the pizza sticks to the peel no matter how long it is left. Take our advice here. When you pound and stretch your dough, do it on a
well-floured surface. The flour isn't going to get absorbed into the dough, so use plenty. Add a moderate dusting of flour to
your peel. Some people find a wooden peel works better and thus go by the old adage "Launch on wood, retrieve on steel." We only
use a steel peel and have no trouble whatsoever if we shape and stretch the dough on a floured surface and if we put flour on the
peel. Once you place the pizza dough onto the peel, don't dilly dally. Build your pizza quickly and give the pizza a shake on the
peel every 60 seconds or so. Give the pizza one final shake right before you put it into your cooker to ensure the pizza is still
loose, then launch.
Burnt Crust? --
Assuming that you are using a temperature that is necessary to get the toppings done, you can prevent burnt
crusts in a number of ways. If necessary, you can always put the pie on the stone and bake it before the stone gets too hot.
Of course, this precludes cooking multiple pies.
Another trick that is used in pizza restaurants is to wipe the stone with a damp rag before putting the first pie on
it in order to cool the stone. The first pie will aid in cooling the stone more. Then, as long as you keep putting
fresh pies on the stone and don't allow the stone to heat up in between pies, you should be able to keep the stone
temperature down to an acceptable temperature. If you should have to delay between pies, just give the stone another
wipe with the damp rag.
Yet another trick is to use two layers of ceramic with an air gap in between. So, you could use two pizza stones,
or you could use the plate setter legs down and your pizza stone. For the air gap, some people use copper water pipe elbows
laid on their side in between the two layers of ceramic. You can also crumple up 12" x 12" pieces of foil into 1-inch balls.
Place the balls of foil on the plate setter or first pizza stone, then place the pizza stone you will cook on on top of the
foil balls.
Toppings Not Done? --
You need to get the top of the cooker as hot as possible without burning the crust on a too-hot stone.
The general advice here is to leave the bottom vent wide open and to control the temperature with the daisy wheel.
This prevents the hot air from escaping through the top vent any faster than necessary. And of course we have
already told you that the cooker should be preheated. This will help cook those toppings faster.
Frozen Pizza? --
The only frozen pies that we've personally tried are DiGiorno. In general, it seems that the
best advice with frozen pizza is to follow the directions/temperature on the box. We have achieved very
acceptable results simply following the temperature on the box. Spin recommends putting the pie on some
sort of grid, and placing the grid on the pizza stone. We've not tried it, but it is a good excuse to try cooking more pizza!
So why does a DiGiorno pie need a lower temperature?. You want our opinion? It all goes back to chocolate chip
cookies and Alton Brown. Frozen pies like DiGiorno rely on yeast for their dough to rise. They use a baking
powder that activates at low temperature. However, we think there may be another factor involved. If you watched the
"Three Chips For Sister Marsha" episode of Good Eats (officially listed in The Canon as episode EA1C05), you'll
remember that there are low protein flours and high protein flours. Bread flour is high in protein, while cake
flour is low in protein. The protein in bread flour holds on to the moisture in the dough, while the moisture
in dough made with low protein cake flour is released and turns to steam. This steam can then be relied upon to
provide lift and to aid in making the dough rise. We think DiGiorno pies and the like use this technique to aid
their dough in rising. If all that moisture is being released from the dough and converted to steam, the crust
will burn at a lower temperature than if the moisture is retained in the dough. Hence, DiGiorno crusts burn at
lower temperatures than freshly made dough using yeast and bread flour. As my sister says, "that's my story,
and I'm sticking to it."
Grilled Pizza? --
Yes, grilled pizza! Many people, when they first hear of grilling pizza, think that the pizza
dough will somehow fall between the grate and into the fire. Or perhaps sag between the grates so badly
that you will end up with a pie like a cattle guard. Well, it works just fine and grilled pizza is another
style of pizza you might want to try. The crust turns out crispy top and bottom, and of course, you get
the wood-fired oven result that is hard to beat!
 Grilled pizzas tend to go quickly and require a bit more work during the cook (you grill one side then remove it from the grill, add toppings to the grilled side and the return the pie to the cooker) so you need to be sure that you have everything ready to go when you start cooking. When grilling pizza, you will be grilling more than baking, so you don't need to be worried so much about preheating the cooker and attaining a specific temperature. Not unlike cooking paella you want to build a fire that will do the job. What we have found to work well is a uniform fire with no draft feeding it and a grid about 8 to 9 inches above the fire. On a large Big Green Egg, we accomplish this by loading the firebox to the top and using a raised grid that is even with the cooker's opening. We dump about half to three-quarters of a chimney of burning Cowboy charcoal on top of the prepared fire and allow it to burn with the bottom vent closed and the dome open. (You can close the lid and set the top and bottom vents wide open to get the charcoal started. However, once the cooker is at 400 degrees or so, open the dome and completely close the bottom vent. The fire will be more than hot enough without a draft. Allow the fire to continue spreading until you have a uniform bed of burning charcoal.) On a Komodo Kamado O.T.B. cooker, we do the same thing (charcoal up to the top of the firebox, dump burning Cowboy on top) and use the upper grid for cooking. The dough rounds can be prepared in advance and stacked between layers of parchment paper. When the grill is ready, you can if necessary, give them one last rolling or stretching. Grill one or more dough rounds on one side for about 2-3 minutes until the tops are covered with bubbles (you can pierce larger bubbles with a paring knife) and the bottom sides have grill marks and are suitably browned. You can check them with a pair of tongs, lifting the rounds to check the under side. When cone, remove the rounds to a work surface, grilled side up. Brush the grilled side with some olive oil, add the toppings and then return the pie to the cooker. Close the lid of your cooker and cook for 3-5 minutes until the bottom is again suitably browned and the cheese has melted on the top. Serve as soon as possible.
Cleaning Your Pizza Stone -- You can use a kitchen scraper to scrape off burned-on bits of crust or toppings. If you want to clean the stone a bit more thoroughly, you can use a clean damp rag to wipe it down. However, do not use soap on your pizza stone. The stone is ceramic and ceramic is porous. Soap can soak into the stone and then be released when you cook with it. There is no need to use soap. Pizza stones are supposed to get discolored with use, so don't try to scrub them and get them spotless.
One Last Tip.... --
Here is a tip that our dog doesn't want you to read. If:
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the stone up to the level of the opening of your cooker. You ain't gonna get a pizza peel down into a cooker. The pie
has to be at the level of the opening so you can slide the peel under the pie.
If you own a Big Green Egg, this means that you should take one of the following approaches:
