How to make the Best Italian Pizza 🍕 on the Big Green Egg!
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- เผยแพร่เมื่อ 8 ก.ย. 2020
- Something I’ve tried many times, and I’m still trying to improve on the grill, is making pizza. Luckily, Ron is a pro at grilling pizzas on the Big Green Egg (fun fact: he used to work at a pizzeria back in his high school days!).
Ron is bringing is a two-part pizzeria series to The FOGO Life. This first part he makes two pizzas on the grill, and in the second part, he will make calzones.
Full recipe: www.fogocharcoal.com/blogs/co...
Ron’s Instagram:
/ cptnron302
#Pizza #BigGreenEgg #FOGOcharcoal
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Awesome video! Looking forward to seeing the calzones next week.
Thanks Mark, I’ll just forewarn you, the calzones didn’t go quite as smoothly!🤷🏼♂️
Thanks for the video! I cooked both pizzas using your video as a guide and they both came out great!
My job here is finished! I'm so happy it worked out for you!
Love your enthusiasm!
Thanks so much!
Love pizza 🍕! Never cooked one on my LGE but I'm inspired by your vid! Made it look easy enough to give it a shot! Thanks!
Thanks Wayne, I hope to see what you come up with!
Fantastic video, as always. I really enjoyed it and learned a lot.
Food network will be calling soon. Green Eggs and Ron
You’re too kind. Headed to Italy now?🤣🤣🤣🙏
Nice work! Thank you for that!
You are very welcome!
Looks Great!! I agree, those tomatoes are the BEST for sauce. Thanks for a few more tips!! 🙌
You’re awesome Kathy, thanks so much. I love those tomatoes! 🍅
Awesome video! I just got a BGE so totally am going to use your method. Great idea on double pizza stone!
Hey, thats great WB! Actually, to be honest, I've changed from that method. I find it better now to prop one pizza up further or just simply set it on the grate. Let me know if you have any questions.
All your BGE videos have been very helpful for me as a new egg owner. Thank you from Sarasota, Fl.
Our pleasure! That's really great to hear Scott. Hello from Coral Springs!
This was great! I've been trying pizza for a while on my BGE. I always have trouble transferring to the stone and getting the pie round-ish. This gave me some ideas. Can't wait to try again! Thanks!
You’re very welcome, I’m glad to hear this may have helped!
Great job Captain Ron, my mouth is watering!🍸
Thanks Jerry, that's the best compliment there is!
Brilliant! Thanks love your explanation 😊
Glad it was helpful!
Nice . Thank you for a great lesson .
You are welcome!
Great episode! Pizza is the perfect food, you can put whatever ingredients you want on it!
You cannot be more right!!!
Im from Bellmore, now in SW Florida, cannot wait to try this haven't had a good pizza in forever!
Nice! I used to race BMX bokes in Bellmore
I'm living in Rome since two years as a German/Colombian.You're a really a funny cook...Best ever
Well thank you. Grazie Mille
Love it Captain
Always appreciate a compliment from you chef!
Thanks, regards from Switzerland!
You are very welcome!
Cuz, that was great,,and that second pie,,, wow, you must have picked that up when you were in Europe. Fantastic vid, I'm subscribed. Been doing a lot of pizza making myself.
svtachion Hey thanks man! Hope all is well down there!
Amazing, Thanks
You’re very welcome, glad you enjoyed it!
Great information
Thanks Bryan!
Very fun video!
Glad you enjoyed it!
Hola muy buen video. El chef se ve espectacular.
¡Muchas Gracias amigo!
Followed your guidance and rewatched this video. Second attempt was perfection.
That's what I like to hear Joe, congrats my friend!
@@FOGOcharcoal That Margherita pizza disappears quick. Now that i have cooked pork, burgers, steaks, pizza and brats, I m gonna try brisket next.. Love your videos
@@joebeck2619 Nice! Check out the brisket video we just released yesterday!
Great video! When I make pizza on the BGE I tend to burn the crust. I like the idea of 2 stones!
Thanks Ed, glad you liked it. I've actually changed up the way I dp it now. One stone but I raise it up with another plate setter or something else.
OK - followed this to the letter - it worked perfectly as my first time. A couple of additional suggestions - 1) use the parchment paper. 2) Go get Trader Joe’s pizza dough, and try their hot honey sauce as a post cooking add on. His advice on the temp is perfect. Consider making smaller pizzas - like 10”. Cook them for 4 minutes at 500 to 550 degrees.
Those are all very good points Rick! Thanks for the feedback sir.
When did you remove the parchment paper?
I went to hauppauge middle school and highschool... Love the video... Subscribed and liked...
Hey there, how cool! What year did you graduate? Thanks for joining us
I went to hauppauge middle school then hauppauge high just for 9th grade then we moved to Centereach but I went to hauppauge HS in 1982.
From St James here, just found this....very nice!! Been to Branchinelli's many times and others!
Very cool! How about Little Vincents in Lake Ronkonkoma?
@@FOGOcharcoal I went to school with Vinny!! Great pizza!!
@@gdecamp yeah it is. I worked at a place called Vinny’s Village in Hauppauge
I enjoyed this, nice looking pies.
Thanks very much, glad you enjoyed!
Nice pizza! Luv the Pepsi on the oyster bracelet 😉
You have a good eye there Joseph!
Followed you directions and the pizza came out perfect! The only issue I have is getting the BGE over 400 degrees, had the top and bottom vents open all the way. I was using FOGO eucalyptus charcoal left over from a Pork butt, maybe should use FOGO black bag? Would the FOGO black back lump charcoal create a hotter higher temp? Thanks and keep up the great videos, really enjoy them!!!
Hey Lloyd, my guess is that you needed more charcoal. Any of our charcoals should work just fine,
I can't wait to try a pizza!! ❤
It is just so good!
Doing a pizza on the bge right now. Thanks for all your tips.
Fantastic! Let me know how it turns out
@@FOGOcharcoal Best pizza ever!!
Thank you for the video. I like the double stone idea. I will need to try it. I believe you said to shoot for 475 F for the temp but I didn't hear how long do you cooked the pie.
Hi Scott! It takes maybe 8 minutes or so. Let me know what you think of the double stone. I’m not 100% sold on it.
Pineapple (fresh, very ripe) and pepperoni on a thin crust is my favorite. Pizza is best if it’s the same size as the stones. And normally the one stone is used as a deflector down a ways and then the top one is in the pizza basket.
The stone below is the conveggtor and the pizza stone sits on the grate.
One of my all time favorite things to cook on my Egg. You knocked it out of the park. Looks like you used cooked/canned shrooms. Do you prefer this over sliced fresh? Also, BGE cookbook has one of the best, easiest pizza dough recipes.
Thanks so much! They were actually baby Bella’s that I sautéed before starting the video. I probably should have mentioned that!
@@CptnRon302 You did mention your shrooms were previously sauteed at 5:27.
Out to the edge out to the edge !!!!!
Finay answered my question as well. I like a standard large size pie...was tryna see the technique with a screen because the stones seem to be smaller than a large size pie.
Debating an xl BGE or a kamado 3...kamado 3 seems to be a better quality with that divide system. Then again i love the made in the USA of Primo. In love with the blue egg also !!
That's right Mr. Wonderful, I want pizza stuff in every dang bite!
I cannot recommend the XL BGE enough. I won't give reasons not to buy the other grills, only why I love the BGE. They are the OG of ceramic grills. Their customer service and lifetime warranty is second to NONE! The pizza stone is big enough for a 16", maybe even 18" screen.
Great stuff, Ron. In the second pizza, what happened to the parchment paper? Did it stay on the stone? And, how long do you cook it for?
Answer at 15:05
@@1signal2noise3 Thanks. Didn't catch it the first time.
@@danlabow8218 me either!
Pizza on the Green Egg rocks. I cook mine at 650 or 700 degrees. My wife and I like the bottom and crust a bit charred. We used crushed tomatoes from the can and we add a little olive oil to the sauce. That’s a five star sauce that’s simple!! Nice job on the pizza!!
I love it, sounds great!!
What size pizza screen is that? It looks bigger than the stone, would love to start making a bigger pie like yours as mine are very small in the center of the stone. Great video, thanks!
You are very welcome sir. That is a 16" pizza screen.
Love all your videos I am curious why you are using two pizza stones?
It was to get the pie higher in the dome and not get as hot as one stone but I don’t actually do it like that anymore.
Great video. I started making pizza in my 24 inch kamado, but I can't get the top to brown. I use the heat deflector, and a pizza stone but the bottom is done before the top. What adjustments should I make? I use an infrared thermometer on yhe stone and wait until it is at 450 deg.
You could always start the pizza with the stone at a lower temperature but even better is to find a way to raise the stone higher into the dome. That will help the top cook quicker.
Love pizzas on my egg! So easy. I went to college at Kings Point and had a lot of classmates from Long Island. As a farm boy from Michigan, it was a cultural experience for all of us. But I am here to say, you Long Islanders are wonderful people. Such strong personalities. #strongisland
Hey thanks! Haven't I seen you on Gregs BBQ Central podcast?
@@FOGOcharcoal yessir. Greg is the hub for the live fire wheel. I've made so many bbq friends because of that show. It's great to see some BBQ with that Long Island twang!
Hold on a second, I'm not Sam. I'm Guy. So you haven't seen me, but you might have heard me.
The best slice of pizza I’ve ever eaten was at a little joint across the street from Madison Square Garden. New Yorkers know their pizza therefore this man must be a pro. My wife and I are going to have a pizza party tonight with the BGE and we will attempt to duplicate your recipes and skills. Thanks for this great video.
P.S. This guy would make a great neighbor! 🍕🍻
LOL, the house 2 doors down is for sale....
Great looking pizza. What happened to the pizza screen? The screen was put in at the beginning of the video but the pizza was pulled from the Big Green Egg and the screen was gone. Was the pizza put back in for the video shoot or was the screen removed for a reason before the end of the cook?
Excellent observation Steve. We filmed the pizza coming off of the screen and being put directly on the stone for the last minute or two but there were technical issues and we weren't able to use it. Sorry about the confusion.
@@FOGOcharcoal thanks for that clarification! I was about to ask same question. Thanks to both of you.
Great man, looks like in Napoli
Thank you
Hey Ron, about how long are you letting the stone get hot prior to putting the first pizza on?
I do let it heat up for quite a while, sometimes an hour.
Thanks
You’re welcome!
Need to give us an idea of how long to cook before the spin and how long it should take to be complete.
The tine will vary. Just spin when it is really starting to cook. Especially if one side is cooking more than the other
Ron Great Video. What size pizza peel are you using. I want to purchase one. Some are 12 x 14 others are 16 x 18. My screen is 16" and the stone is 15". Please advise. Thanks, Joe.
Hey Joseph, for working on the Egg, you may be better off with the 12 x 14. I like a larger peel but sometimes it becomes cumbersome.
.
It was a great time in the pizza place!
You know that’s right Rob. Those were the days my friend!!! 🍕
What store-bought dough is that? I can never get mine to stretch that nice!!!
Just from a local pizzeria. I worked in a pizza place for years, lots and lots of practice.
Killer video and pizza.
Thank you TJ
Ron, also from Long Island, but we don't bend the slice, we fold it. ;-)
OK Tom, I'll go with that
Ron, where'd you get the pizza screen??
Hey Tony, Restaurant Depot
hi can I ask what happened to the pizza screen - it was visible whilst you rotated the pizza but when you checked the bottom and removed the pizza from the egg there was no screen to be seen. At what point do you remove the screen ?
Hi and thanks for noticing that. Even I didn't realize that that got edited out! I normally remove the screen when it is just about done cooking and can have a minute or 2 to cook directly on the stone. You can really remove it any time that the dough is cooked enough to be removed from the screen without ripping it.
@@FOGOcharcoal thank you for such a prompt response !
No pizza flop! Planning on making pizza dough from scratch hopefully it will turn out good.
LOL, that's great Jose. I'll bet it'll be great.
I wanted to see you fold that last pizza.
The whole pie???
I graduated from Hauppauge High School in 1977! I lived in the Pines. Which Pizzaria did you work at? Brancinelli's?
Hey, I saw your FB post in Fast Times at Hauppauge. I worked at Vinnys which was across the street from Branchinellis. Little secret, we we would go there and grab a slice of sicilian all the time. Branchinellis is still my first stop when I visit the Island. #GoEagles
How did you get the parchment paper off of the second pizza?
Hi, sorry about that, we had technical difficulties and that part got edited out. Once the pizza has cooked for a few minutes, the dough will be set enough that you can slide your peel under the pizza and slide the parchment out. I hope this helps.
How do you keep temp up to 500 after 1st pizza? Seemed that convector and stones kept temp from re-heating to 500 after 1st.. thanks
You should be able to wait just a few minutes in between and it'll reheat. Honestly, I haven't heard that problem before. It's usually the other way around. ALSO- I've changed my method a bit, I use one pizza stone but use another conveggtor from my MiniMax to raise it up off of the grate.
I also worked at a pizzeria as a kid. The main guy always yelled at me for leaving the oven door open too long and letting the oven cool. I heard his voice in my head everything you opened the lid! Thanks for the video. Will be trying this soon.
Question: did you bake the pizza on the screen right on the stone? Looked like you took it right off the stone with the pizza peel. Didn’t see the screen? What am I missing??
Sorry about that, I took it off of the screen about halfway through the cook.
@@FOGOcharcoal so then that is what I need to do also?
Any recommendations on a pizza stone?
Yes, definitely. I only use Big Green Eggs pizza stone. I've broken too many others!
Pizza screen disappeared on pepperoni pizza. Did you take it off after rotating?!
Ahhhh, the magic of editing. lol. Yes, it came out after just a few minutes of cooking.
So nice, I invite u in Portugal to teach me… so Hungry
Maybe one day! I'd love to!
Hi there, why do you use two stones and what is the avg. total cook time and at what temp:
I've actually gotten away from 2 stones and just use something else to raise the pizza stone higher in the dome. 500° and they take about 6 or 7 minutes
@@FOGOcharcoal so you find that the extended doesn't raise it enough? What have you moved onto?
Hey Capt, what’s the point of two stones on top of each other? I do the same setup, minus one stone. But I can’t seem to get a handle on the bottom crust not burning. Any help or advice?
That is exactly why I did the two stones. I actually don't do that anymore, I place a 2nd conveggtor on the grate, then the stone on top of that.
@@FOGOcharcoal thank you. I will try this in the next couple of days. I will post results on Reddit and tag you. Always appreciate your vids AND the fact you reply to questions. This is probably the 3rd or 4th one I have asked you and received a response. Thank you!!!!
You are very welcome. Feel free to reach out any time with questions. I love to help. ron@fogocharcoal.com or instagram &FB @cptnron302@@wildermcguire1258
@@wildermcguire1258 you’re welcome! I saw the Reddit post too, thanks and nice work!
Need recipe for turkey using rotisserie.
It is in the works Glen
Thank you. Why 2 pizza stones instead of 1?
I actually did it for a few reasons. I wanted to create more space between the fire and the pizza and also wanted to raise the pizza higher in the dome. I have changed since this video, I now use a conveggtor out of my mini max instead of the bottom stone.
How long do did you cook the first pizza
It takes about 7-8 minutes.
Killer pies!
Hey John, Thanks!!
great vid but wtf the screen go? it disappeared...
Good catch! It got lost in editing.....
sir how long is the cooking time @ 475-500 f ? thanks.
About 7-8 minutes total. Somewhere around there.
The best pizza I have ever had is on the BGE and I can have it anytime I want.
I definitely like your outlook!
You have really showed how to cook pizza on the big green egg
Thanks Stephan. The only change I've made since then is to use one pizza stone but use another conveggtor or something else to raise the stone a bit higher in the dome.
Where did the parchment paper go?
Editing issue.....It comes out after cooking for about 2 minutes. Wait until the dough cooks and sets up a bit, then just pull it out.
Would it still work if I only had the coveggtor
No, the bottom will burn
The SMACKING KILLED ME
When I saw this guy tomato sauce can I knew he knows what he is doing lol
LOL! Hey, if you know.... you know!
Tried to make this over the weekend... while it was tasty, it wasn't pretty. (I was able to get dough and sauce from my favorite pizzeria.) I struggled getting the dough to roll into a circle. It kept wanting to bounce back to thicker crust. Would it have helped it was room temp? Also my parchment paper was difficult to remove. Maybe not enough flour on the paper, I'm disappointed but not defeated. I will try again.
Hmmm, that is odd. I have not had any problems with the paper. As far as the dough, it may not have been given the chance to rise enough. Try it again and let me know.
I recommend a dough roller and like he said, give the dough a couple of hours at room temperature to make it easier to work with.
Chicken alla vodka pie!
Sorry Mike, I don't know how I missed this. I am LOVING your idea!
Use a blow dryer to get it hot quickly
That does work well!!
Cut it in 6, I can't eat 8.
LOL- you get me.....
Mamma Mia Paizan 🇮🇹
How you doin'?
looks too good to eat.
Huge compliment, thanks! Grazi mille
How to easily clean tar from my egg
If its the black build up in the dome, simply crumple up a wad of aluminum foil and scrape it with that.
@@FOGOcharcoal thank you will try that egg sits on a deck so using a hot power washer would be a mess
Total cooking time???
about 7 minutes
The ‘Italian’ pizza is not a thing. There are at least 6 different vastly different Pizza methods in Italy. This is neither. It’s more like Long Island New York style pizza. Since its using ‘moccarel’ which I assume is Mozzarella’s American cousin.
Thanks Damir!
Chow means goodbye not the best thing to say at the beginning of your video
Ciao is used as both "hello" and "see you later"
It is actually used as both a greeting and a parting. Grazie